Description
Rich brown butter and a golden double crust make this peach cobbler extra decadent and absolutely unforgettable.
Ingredients
For the Filling:
6–7 fresh peaches, peeled and sliced (or 2 lbs frozen/thawed peaches)
3/4 cup granulated sugar
1/4 cup light brown sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
For the Brown Butter:
1/2 cup (1 stick) unsalted butter
For the Crust:
2 pre-made pie crusts (or homemade double pie crust)
(1 for the bottom + 1 for topping)
1 egg, beaten (for egg wash)
1 tbsp sugar (for sprinkling)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch or 2-quart baking dish.
Make the brown butter: In a saucepan over medium heat, melt the butter and cook until it turns golden and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.
In a large bowl, toss peach slices with sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir in brown butter and mix gently to coat.
Roll out one pie crust and press it into the bottom of the baking dish. Prick with a fork and pre-bake for 10 minutes.
Pour the peach filling evenly over the pre-baked crust.
Roll out the second crust and lay it over the top. You can leave it whole, make a lattice pattern, or cut into strips.
Brush the top crust with beaten egg and sprinkle with sugar.
Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
Cool slightly before serving warm—preferably with a scoop of vanilla ice cream!
Notes
Use fresh peaches for peak flavor, but frozen (thawed) or canned (drained) peaches also work.
Make your own pie crust for a homemade touch, or use store-bought for convenience.
Browning the butter adds a deep, nutty flavor that takes this cobbler to the next level.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
