Brown Butter Peach Cobbler

Brown Butter Peach Cobbler
Staff Writer
Peach Cobbler
Jessica Chou
Peach Cobbler

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.

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See all peach recipes.

8
Servings
191
Calories Per Serving
Deliver Ingredients

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
  • 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.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
39g
30%
Protein
4g
9%
Calcium, Ca
164mg
16%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
50µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
36mg
5%
Selenium, Se
6µg
11%
Sodium, Na
201mg
13%
Water
12g
0%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.