Double Crust Brown Butter Peach Cobbler

Why You’ll Love This Recipe

I love that this cobbler gives me twice the crust—one underneath and one on top—so every bite has that perfect ratio of buttery dough to tender peaches. The brown butter adds a subtle depth that regular cobblers don’t have, giving it a nutty aroma and slightly caramelized flavor. It’s the kind of dish I make when I want something rustic yet elevated, and it always disappears fast at any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen peaches (peeled and sliced)

• Granulated sugar

• Brown sugar

• Lemon juice

• Ground cinnamon

• Cornstarch

• Unsalted butter (for browning)

• All-purpose flour

• Baking powder

• Salt

• Cold unsalted butter (for crust)

• Ice water

• Milk or cream (for brushing crust)

• Coarse sugar (optional, for topping)

Directions

1. I begin by browning the butter: I melt the butter over medium heat until it turns golden brown and smells nutty, then set it aside to cool slightly.

2. In a large bowl, I toss the sliced peaches with both sugars, lemon juice, cinnamon, and cornstarch. I stir in the brown butter and let the mixture sit to macerate while I prepare the crust.

3. For the crust, I whisk together the flour, baking powder, and salt. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

4. I slowly add ice water, one tablespoon at a time, mixing until the dough comes together. I divide it in half, shape each into a disc, wrap, and chill for at least 30 minutes.

5. Once chilled, I roll out one dough disc and press it into the bottom of a greased baking dish. I pour in the peach filling, spreading it evenly.

6. I roll out the second dough disc and place it over the peaches. I trim the edges, crimp or seal, and cut small slits in the top to let steam escape.

7. I brush the top crust with milk or cream and sprinkle with coarse sugar for a golden, sparkly finish.

8. I bake the cobbler at 375°F (190°C) for 45–50 minutes, or until the crust is golden and the filling is bubbling.

9. I let it cool for 15–20 minutes before serving so the filling can set slightly.

Servings and timing

This recipe makes about 8 servings. Prep time takes around 30–40 minutes (including chilling), baking takes 45–50 minutes, and I usually cool it for 15–20 minutes before serving.

Variations

• I sometimes add a pinch of nutmeg or ginger to the peach filling for extra warmth.

• For a shortcut, I use store-bought pie crust—but I always keep the brown butter for that signature flavor.

• If I’m feeling fancy, I cut the top crust into strips and create a lattice pattern.

• I’ve also tried this recipe with half peaches, half nectarines—it adds a bit of tartness and depth.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for 30 seconds or reheat the entire dish in a 325°F oven for 10–15 minutes until hot. It tastes just as good—maybe even better—the next day.

FAQs

What’s the benefit of using brown butter?

Brown butter adds a deep, nutty, caramel-like flavor that really enhances the peach filling. It’s a simple step that makes a huge difference in taste.

Can I use canned peaches?

Yes, I use canned peaches in a pinch—just be sure to drain them well and reduce the sugar slightly, since they’re usually packed in syrup.

Do I have to make a homemade crust?

Not at all. Store-bought pie crust works well if I’m short on time, though homemade gives the best texture and flavor when I can swing it.

Why do I need to chill the dough?

Chilling helps the butter firm back up, which creates a flakier crust during baking. I never skip this step if I want that perfect double crust.

Can I freeze this cobbler?

Yes, I can freeze the unbaked cobbler (assembled and covered tightly) or freeze leftovers after baking. To bake from frozen, I just add an extra 15–20 minutes and cover with foil halfway through if the crust browns too quickly.

Conclusion

This double crust brown butter peach cobbler is the kind of dessert I make when I want something classic with a little extra magic. The rich flavor of the brown butter, the jammy peaches, and that buttery crust on both the top and bottom make every bite feel indulgent and special. It’s comforting, crowd-pleasing, and one of my favorite ways to celebrate peach season—or any time I need a taste of summer.