Brown Butter Peach Cobbler

My very favorite thing about this blog is getting to share my very favorite things, recipes, etc. with everyone (even if nobody is actually reading this…). This post combines two of my favorite things: peaches and Broadway. I know what you’re thinking… “What the heck do those two things have to do with each other?” Well, let me explain.

First off, peaches, and I mean GOOD peaches (there is an immeasurable difference between a good and bad peach) are my absolute favorite fruit. Summer means peaches, so I’m starting the summer off right with this recipe. Now to Broadway: This summer I will be sitting at a desk all week working in the Big Apple. When I’m not working I will undoubtedly be exploring all of the incredible baked goods that New York has to offer. But I’ll also be seeing as many Broadway shows as possible.

I luckily got to cross one show off my list before my NYC adventure even really started: Waitress. While I’ve seen many Broadway shows, I can easily say that this show is the best one I’ve seen yet. It left me singing and dancing, but more importantly, dreaming about PIES! I know cobbler isn’t quite pie, but it’s close enough in my book to count! Bonus is that it is significantly easier. I adapted this recipe from a Paula Deen classic by adding my ultimate secret ingredient. Brown butter adds an oomph to any of your go-to recipes. Add it to your classic chocolate chip cookie recipe and it’s taken to a whole new level!

While the oven is preheating to 350, start by browning the butter in a light-bottom plan. This just makes it easier to tell when the butter is actually browned without burning it. Let the butter melt over medium heat. It will start to bubble and foam up, but continue stirring until light brown specks start to appear on the bottom of the pan. This should take about 5-8 minutes. Immediately remove from heat and place in a heat proof bowl and set aside.

In a saucepan over medium heat, mix together peaches, 1 c sugar and water. Bring to a boil and then let thicken on a simmer for around 12 minutes. If using peach pie filling, you can skip this step completely. Meanwhile, whisk together the remaining sugar, flour, salt, baking powder and milk.

Pour the melted brown butter into a 3-quart casserole dish. Pour the flour/batter mix directly on top of the butter. Use a spoon to lay the peaches on top of the batter and pour any excess juice on top as well. This will seem very strange and like wayyyy too much liquid, but trust me, the batter will rise up to the top during baking.

Bake for 40-45 minutes. You can make this cobbler extra nummy by sprinkling some cinnamon and coarse sparkling sugar on top once removed from the oven. Even better, add some fresh (or canned, I ain’t judgin’) whipped cream.

This cobbler is perfect for any summer affair. It’s light and the perfect level of sweetness. Also feel free to add any additional fresh fruit that you’d like! Raspberries or blueberries would make a perfect duet with these perfect summer peaches. Grab a spoon and help yourself!

Print Recipe
Brown Butter Peach Cobbler
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Melt butter in a light bottomed saucepan over medium heat, stirring consistently. Let bubble and foam for about 5-8 minutes. Once light brown specks appear, remove butter from heat and pour into a heat-proof bowl. Set aside.
  2. In another saucepan over medium heat, mix together peaches, 1 c sugar and water. Let boil and then reduce to simmer for about 10-12 minutes, until thickened. *2*
  3. Meanwhile, in a medium bowl, whisk together remaining 1 c sugar, flour, salt, baking powder and milk. Set aside.
  4. Pour butter into a 3-quart casserole dish.*3* Pour flour batter directly on top. DO NOT MIX! It’s strange, but it will work!
  5. Spoon peaches on top of batter, pouring any remaining peach juice on top. Bake for 40-45 minutes.
  6. Out of oven, immediately sprinkle with cinnamon and sparkling sugar. Serve warm or at room temperature. Top with fresh whipped cream for an extra treat!
Recipe Notes
  1. Pro tip for peeling peaches. Boil a pot of water and plop the peaches in it for about 10-20 seconds. Remove and the skin should rub right off with your thumb. If not, the peach may not be ripe enough.
  2. If using canned peaches, you can ignore this step and just pour the peaches and peach juice on top of batter during step 5.
  3. Any size smaller than 3 quarts will be too small. Trust me, I made that mistake the first time!
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