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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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.
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.