Brown Butter Peach Cobbler

Peach Cobbler
Jessica Chou

Ingredients

For the topping

  • 1/2 Cup  unsalted butter
  • 3/4 Cups  all-purpose flour
  • 1/4 Teaspoon  baking powder
  • 1/4 Teaspoon  nutmeg
  •  Pinch of  salt
  • 1/2  Cup  granulated sugar
  • medium egg
  • 1/2 Teaspoon  vanilla extract
  • 1/4 Cup  sliced almonds (optional)

For the filling

  • large yellow peaches
  • 2 Tablespoons  granulated sugar
  • 1 Tablespoon  corn starch
  • 2 Teaspoons  lemon juice
  •   Butter, for pan

My first peach cobbler was from a hole-in-the-wall bakery in Old Town Pasadena, a perfect prelude to shopping and a movie on a breezy summer afternoon. This recipe does its best to mimic that creation, with a bit of browned butter and toasted almonds for depth. When possible, the cobbler is best served warm, but always, always top it with a scoop of vanilla.

Click here to see Cozy Comfort Food Recipes. 

See all peach recipes.

Directions

For the topping

Cut butter into two 1/4 cup pieces. Brown 1/4 cup unsalted butter by cooking it over medium heat, scraping the bottom evenly, until the particles turn brown and it smells nutty. Pour into a clean mixing bowl and let cool.

In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt. Using a pastry blender or your hands, cut in the remaining butter until the mixture resembles coarse meal.

Combine the brown butter, sugar, egg, and vanilla. Whisk until smooth. Add in the dry ingredients and mix until just combined. Set the dough in the refrigerator while you prepare the peaches.

For the filling

Preheat the oven to 375 degrees.

Blanch the peaches in boiling water to remove the skin, then cut into 1/2-inch slices. (You should have around 4 cups of peaches.)

Combine the peach slices, sugar, corn starch, and lemon juice and place in a buttered 9-inch pie tin.

Bake the peaches for 10 minutes, then remove, drop the topping dough over the peach slices (it will spread). Sprinkle sliced almonds over the dough, and bake the cobbler 45-55 minutes, until the top is browned and the filling bubbling.

Let cool, serve with ice cream, if desired.

Nutrition

Calories per serving:

249 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

12%

Servings:

8
  • Fat 99g 153%
  • Carbs 267g 89%
  • Saturated 60g 301%
  • Fiber 13g 53%
  • Trans 4g
  • Sugars 185g
  • Monounsaturated 26g
  • Polyunsaturated 5g
  • Protein 23g 46%
  • Cholesterol 408mg 136%
  • Sodium 461mg 19%
  • Calcium 196mg 20%
  • Magnesium 97mg 24%
  • Potassium 1,561mg 45%
  • Iron 7mg 40%
  • Zinc 3mg 17%
  • Phosphorus 480mg 69%
  • Vitamin A 960µg 107%
  • Vitamin C 51mg 85%
  • Thiamin (B1) 1mg 63%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 11mg 57%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 230µg 57%
  • Vitamin B12 1µg 10%
  • Vitamin D 3µg 1%
  • Vitamin E 8mg 42%
  • Vitamin K 27µg 33%
Have a question about nutritional data? Let us know.
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