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Brown Butter Peach Cobbler Recipe

Brown Butter Peach Cobbler Recipe
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★★★★★

4.8 from 8 reviews

A delightful Brown Butter Peach Cobbler featuring tender, juicy peaches bathed in a rich, nutty brown butter batter. This classic Southern-inspired dessert combines fresh or thawed peaches with warm spices and a golden crust, baked to bubbly perfection. Perfect for summer gatherings or cozy evenings, it’s an easy, flavorful dessert that balances sweet, buttery, and aromatic notes.

Ingredients

Scale

Peach Mixture

  • 6 to 7 medium peaches (about 1 kg or roughly 6 cups thinly sliced), fresh, frozen (thawed and drained), or canned (well drained)
  • 50 g light brown sugar (about 1/4 cup), optional
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch (optional, for extra juicy peaches)

Batter

  • 115 g unsalted butter (1 stick)
  • 150 g granulated sugar (about 3/4 cup; reduce to 120 g if peaches are very sweet)
  • 125 g all-purpose flour (about 1 cup, fluffed and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 240 ml milk (about 1 cup), whole milk preferred but oat milk works
  • 1 teaspoon vanilla extract
  • Optional: A tiny splash of almond extract

Topping (Optional)

  • A handful of rolled oats or coarse sugar for sparkle and crunch

Instructions

  1. Preheat and Brown Butter: Preheat the oven to 190°C (375°F). Place a 10-inch cast iron skillet on the stove over medium heat and melt the butter. Swirl occasionally as it foams and turns a chestnut brown with a nutty aroma, about 5 to 7 minutes. Carefully watch to prevent burning.
  2. Prepare Peaches: While browning the butter, slice the peaches thinly. In a bowl, toss them with the brown sugar, 1 tablespoon lemon juice, cinnamon, a pinch of salt, and cornstarch if using. Let sit for 10 to 15 minutes to release juices and soften.
  3. Mix Batter: In another bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add milk and vanilla extract, whisking until mostly smooth with a few lumps remaining. If batter is too thick, add a splash more milk.
  4. Combine Butter and Batter: When the butter is browned, remove from heat and swirl the skillet to coat the bottom evenly. If no skillet is available, pour the brown butter into a buttered 23×33 cm baking dish.
  5. Assemble Cobbler: Pour the batter directly into the hot butter without stirring. Spoon peaches and their juices evenly over the top without mixing. Sprinkle rolled oats or coarse sugar over the surface if desired.
  6. Bake: Bake for 40 to 50 minutes, until the top is deep golden and edges are bubbly. Rotate pan halfway if oven heat is uneven. Glass dishes might require additional bake time.
  7. Rest and Serve: Allow the cobbler to rest 15 to 20 minutes so juices can settle and the top crisps. Serve warm or at room temperature; leftovers taste even better the next day.

Notes

  • Frozen peaches can be used but must be fully thawed and drained to prevent a watery cobbler.
  • If peaches are very sweet, reduce granulated sugar in the batter to 120 g.
  • Using a cast iron skillet adds a lovely crust but a buttered baking dish works well.
  • Adding a pinch of nutmeg alongside cinnamon enhances warmth and complexity.
  • Optional almond extract can add a subtle complementary flavor.
  • The topping of oats or coarse sugar is optional but adds a delightful textured crunch.
  • Resting the cobbler before serving lets the texture set and improves flavor melding.

Nutrition

Keywords: peach cobbler, brown butter dessert, summer dessert, baked peach recipe, easy cobbler, Southern dessert

Find it online: https://nataliereeve.com/brown-butter-peach-cobbler-recipe/