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Divine Brown Butter Peach Cobbler

A delightful and easy-to-make brown butter peach cobbler that captures the essence of summer in every buttery bite, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cobber
  • 6 pieces ripe peaches, peeled, pitted, and sliced Choose ripe, juicy peaches for best flavor.
  • 1/2 cup granulated sugar (for peaches)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk Almond milk can be used for dietary needs.
  • 1/4 cup melted butter (for topping)
  • 1/2 cup unsalted butter (for browning) Melt over medium heat until golden brown.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir occasionally until the butter turns golden brown and emits a nutty aroma. Remove from heat immediately.
  3. In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Toss to coat the peaches evenly.
  4. Pour the browned butter over the peach mixture, gently mixing to combine, then pour this fragrant blend into a 9x13 inch baking dish.
  5. In another bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  6. Add 1/2 cup milk and 1/4 cup melted butter to the dry ingredients. Stir until just combined; be cautious not to overmix.
  7. Spoon the batter over the peach mixture, spreading it evenly across the surface.
  8. Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the peaches are bubbly.
  9. Let it cool slightly before serving.

Notes

For added indulgence, serve warm topped with vanilla ice cream or whipped cream. Store covered at room temperature for up to 1-2 days. Refrigerate for about a week or freeze in an airtight container for up to 3 months.