If you are looking for a dessert that cozily blends the richness of brown butter with the juicy sweetness of peaches in a classic style, you have to try this Double Crust Brown Butter Peach Cobbler Recipe. This recipe takes your familiar peach cobbler experience up a notch by incorporating the nutty, caramel notes of browned butter into the luscious peach filling, all encased within a flaky, homemade double crust. It’s a perfect balance of crisp, tender, and meltingly sweet, making it a wonderful centerpiece for any gathering or a comforting treat on a quiet evening.
Ingredients You’ll Need
These ingredients might look simple, but each plays a crucial role in crafting the rich flavor and perfect texture you expect from a stellar peach cobbler. From sweet, tangy peaches to the golden brown butter and the buttery crust, every component is essential.
- 6 cups fresh or frozen sliced peaches: Use fresh for peak season sweetness or frozen when out of season—just be sure to peel fresh peaches for the best texture.
- ½ cup granulated sugar: Adds bright sweetness that balances the tartness of the peaches.
- ¼ cup brown sugar: Brings deeper caramel notes that complement the browned butter beautifully.
- 2 tablespoons cornstarch: Thickens the filling so it’s perfectly gooey and not watery.
- 1 tablespoon lemon juice: Provides a subtle tang that enhances overall flavor and keeps the peaches vibrant.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth that enriches the peach filling.
- 1 teaspoon ground cinnamon: A classic spice that pairs wonderfully with peaches and brown butter.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ½ cup unsalted butter: This is for the brown butter, which is vital for that nutty flavor boost in the filling.
- 2 ½ cups all-purpose flour: The base of your crust for a tender, flaky pastry.
- 1 tablespoon sugar: Slightly sweetens the crust for contrast against the filling.
- 1 teaspoon salt: Essential for flavor balance in the dough.
- 1 cup unsalted butter (cold and cubed): Enables a flaky, buttery crust when cut into the flour.
- 6–8 tablespoons ice water: Just enough to bring your dough together without making it tough.
- 1 tablespoon milk: For brushing the crust to help it brown beautifully in the oven.
- 1 tablespoon turbinado or granulated sugar: Sprinkled on top for a delicate crunch and sparkle.
How to Make Double Crust Brown Butter Peach Cobbler Recipe
Step 1: Prepare the Crust
Start by whisking together flour, sugar, and salt in a large bowl. Then, cut in the cold, cubed butter with a pastry cutter or fork until the mixture looks like coarse crumbs. Adding ice water one tablespoon at a time, gently mix just until the dough holds together. Be careful not to overwork it to keep the crust tender. Divide the dough into two discs, wrap them up, and chill in the fridge for at least an hour—this resting step is key for a flaky result.
Step 2: Brown the Butter
While the dough chills, melt half a cup of butter over medium heat in a saucepan. Stir frequently as it foams and bubbles, watching closely until it turns a golden brown color and releases that irresistible nutty aroma, about five to seven minutes. Remove the pan from heat and let the brown butter cool slightly—it’s this step that gives the filling its unique depth and richness.
Step 3: Make the Peach Filling
In a large mixing bowl, toss together your peaches, both sugars, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until everything is evenly coated. Pour the cooled brown butter over the peach mixture and gently toss again. Let the filling sit for a few minutes while you roll out the crusts; this lets the flavors meld and the filling thicken slightly.
Step 4: Assemble the Cobbler
Preheat your oven to 375°F. Roll out one dough disc on a floured surface and gently press it into a greased 9×13-inch baking dish, making sure to cover the bottom evenly. Pour the luscious peach filling over this bottom crust. Roll out the second dough disc and carefully lay it on top. Trim any excess dough, crimp the edges together to seal in the juices, and cut slits or vents in the top crust to allow steam to escape during baking.
Step 5: Final Touches and Baking
Brush the top crust with milk for a lovely golden sheen and sprinkle with turbinado or granulated sugar for a subtle crunch. Bake the cobbler for 50 to 60 minutes, until the crust is golden and you can see the peach filling bubbling through the vents. Once out of the oven, let it cool at least 30 minutes to let the filling set before slicing and serving.
How to Serve Double Crust Brown Butter Peach Cobbler Recipe
Garnishes
Serve your peach cobbler warm, straight from the oven, topped with a scoop of creamy vanilla ice cream that melts slowly into the warm filling. You can also add a dollop of lightly whipped cream or a sprinkle of toasted pecans for an extra layer of texture and flavor that complements the nutty brown butter perfectly.
Side Dishes
This dessert pairs beautifully with simple sides like a cup of freshly brewed coffee or a glass of chilled dessert wine, such as a late harvest Riesling. These accompaniments enhance the cobbler’s sweetness without overpowering its delicate peach and brown butter notes.
Creative Ways to Present
For a festive presentation, serve individual portions in rustic ramekins or mason jars, topped with fresh peach slices and mint leaves. Alternatively, turn the cobbler into a layered parfait by alternating spoonfuls of the warm peach filling and crumbled baked crust, topped off with whipped cream and a drizzle of honey.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Double Crust Brown Butter Peach Cobbler Recipe tightly with plastic wrap or foil and store in the refrigerator. It will keep wonderfully for up to 3 days, perfect for enjoying as a quick dessert or a midday treat.
Freezing
You can freeze the cobbler either before or after baking. If freezing before baking, assemble the dish, wrap it tightly, and freeze for up to 2 months; just add extra baking time when ready. For baked leftovers, wrap well and freeze in portions for up to 3 months, making it easy to thaw and enjoy later.
Reheating
To bring your cobbler back to life, reheat slices in the microwave for about 1 to 2 minutes or warm the entire cobbler in a 350°F oven for 15-20 minutes until heated through. This gently revives the flaky crust and warm fruit filling for a delightful second serving.
FAQs
Can I use frozen peaches instead of fresh in the Double Crust Brown Butter Peach Cobbler Recipe?
Absolutely! Frozen peaches work well especially when fresh peaches are out of season. Just make sure to thaw and drain them thoroughly to avoid excess liquid in your filling.
Why is browning the butter important in this peach cobbler?
Brown butter adds a deep, nutty flavor that elevates the cobbler beyond the usual by enriching the peach filling and giving it a warm, caramel-like note that harmonizes beautifully with the cinnamon and vanilla.
How can I make sure my crust is flaky and not tough?
Keep the butter cold and work the dough as little as possible, adding just enough ice water to bring it together. Chilling the dough before baking helps relax gluten for a tender crust that flakes delightfully.
Can I make this cobbler vegan?
With some substitutions, yes! Use a plant-based butter for both the brown butter and crust, and replace milk with a non-dairy alternative for brushing the crust. Keep in mind the flavor and texture might vary slightly.
What’s the best way to serve this cobbler for a crowd?
Bake it in the recommended 9×13 dish for easy slicing and serving. Pair it with ice cream or whipped cream and consider garnishing with fresh herbs or nuts to impress your guests effortlessly.
Final Thoughts
This Double Crust Brown Butter Peach Cobbler Recipe is truly a special treat that invites you to enjoy the comforting flavors of summer all year round. Its rich, nutty, and fruity profile wrapped in a flaky crust is bound to win hearts at your table. Give it a try and share the love—once you taste it, this will become one of your go-to recipes for peach season and beyond.
Print
Double Crust Brown Butter Peach Cobbler Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes plus chilling
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Crust Brown Butter Peach Cobbler features a luscious peach filling enhanced with nutty brown butter, encased in a flaky homemade double crust. Perfectly spiced with cinnamon and vanilla, this classic American dessert offers a warm, comforting treat ideal for summer or anytime you crave a timeless fruit cobbler.
Ingredients
For the Filling:
- 6 cups fresh or frozen sliced peaches (peeled if fresh)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Brown Butter:
- ½ cup unsalted butter
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cubed)
- 6–8 tablespoons ice water
For the Topping:
- 1 tablespoon milk
- 1 tablespoon turbinado or granulated sugar
Instructions
- Make the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Bake the Brown Butter: Melt ½ cup unsalted butter in a saucepan over medium heat, stirring often. Continue cooking until the butter foams, turns golden, and emits a nutty aroma, about 5 to 7 minutes. Immediately remove from heat and let cool slightly.
- Prepare the Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Pour the slightly cooled brown butter over the peach mixture and toss gently to coat. Let the filling rest while rolling out the crusts.
- Assemble the Cobbler: Preheat oven to 375°F (190°C). Roll out one disc of chilled dough and press into a greased 9×13-inch baking dish. Pour the peach filling over the crust. Roll out the second dough disc and place it over the peaches. Trim excess dough and crimp edges to seal. Cut slits or vents on top to allow steam to escape. Brush the top crust with milk and sprinkle with turbinado or granulated sugar.
- Bake: Place the cobbler in the preheated oven and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove from oven and let cool for at least 30 minutes to allow the filling to set before slicing and serving. Best enjoyed warm, optionally with vanilla ice cream or whipped cream.
Notes
- Fresh peaches are best when in season, but frozen peaches work well if thawed and drained.
- For an extra indulgent serving, top with vanilla ice cream or whipped cream.
- Ensure the butter is cold when making the crust for a flaky texture.
- Allow the filling to rest so the flavors meld and the cornstarch begins thickening.
