Brown Butter Peach Cobbler Recipe


Nutrition

Cal/Serving: 249
Daily Value: 12%
Servings: 8

Low-Sodium
Kidney-Friendly, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat12g19%
Saturated8g38%
Trans0g0%
Carbs33g11%
Fiber2g7%
Sugars23g0%
Protein3g6%
Cholesterol51mg17%
Sodium40mg2%
Calcium25mg2%
Magnesium12mg3%
Potassium195mg6%
Iron1mg5%
Zinc0mg2%
Phosphorus60mg9%
Vitamin A672IU13%
Vitamin C6mg11%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg7%
Niacin (B3)1mg7%
Vitamin B60mg2%
Folic Acid (B9)29µg7%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K3µg4%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Peach Cobbler
Jessica Chou

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.

3.18182
Ratings22

INGREDIENTS

For the topping :

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

For the filling :

  • 4 large yellow peaches
  • 2 tablespoons granulated sugar
  • 1 tablespoon corn starch
  • 2 teaspoons lemon juice
  • Butter, for pan

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.

Recipe Details

Servings: 8
Total time: 2 hours
Special Designations: Vegetarian

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2 Comments

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Glad to be on board

hingold's picture

The Brown Butter peach cobbler recipe has an issue.

3/4 tablespoon all-purpose flour

Can not be right.
Shouldn't it be 3/4 cup of flour?

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