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
Scale
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.
