Brown Butter Peach Cobbler

Can’t go wrong with one of Summer’s favorite classic desserts, the Peach Cobbler. Made with brown butter to boost its buttery richness and brown sugar, cinnamon and nutmeg to compliment the juicy peaches. Serve it warm with vanilla ice cream and watch how quickly this treat disappears.

Brown Butter Peach Cobbler | URBAN BAKES

There are a few desserts we’d really like to bake in the heat of summer. Am I right? I imagine you’d agree we give leniency toward crisps, crumbles and cobblers and this is probably because they go hand-in-hand with stone fruits. One of which is summer’s most popular, PEACHES, and they’re now in full swing. Surprisingly, this is my first peach recipe to date but don’t worry, I made a few desserts with its cousin, nectarines.

Speaking of, do you know the difference between a peach and a nectarine? If you don’t, that’s ok. I didn’t grow up eating stone fruits so I learned this about a year ago. Peaches have “peach fuzz” on their skin whereas nectarines don’t. Nectarines tend to be smaller in size and firmer in texture which is great for certain recipes such as grilling. They both taste nearly identical and can be used interchangeably in most dessert recipes.

Fresh Peaches | URBAN BAKES

Little side note… have you heard of a donut peach? They’re the cutest!

How to Make a Peach Cobbler

Images below show what varying steps look like during the process of making a peach cobbler. For full instructions, see the recipe card toward the bottom of this post. Just below this section, are a few tips on perfecting your next cobbler.


Tips to a Perfect Peach Cobbler:

  • Removing the pits can be a hassle and incidentally, over-squeezing the fleshy peach may occur. To prevent a mangled mess, use ripe but firm peaches. You can tell when a peach is ripe when it gives a little as you push on the fruit. If your peaches are not yet ripe, place them in a closed paper bag. After a day, they may give a little with a light squeeze.
  • More of a personal preference, use yellow peaches. Watch out as stores may have the white peaches next to the yellow variety. It’s been said white peaches have a more sweet but floral scent while yellow peaches have its distinct intense flavor. Aesthetically, the yellow color gives a nice pop of contrast to the golden biscuit topping.
  • Brown that butter and use all of the little brown specks, it’s okay! Browning the butter will take the cobbler to the next level giving an intense buttery flavor and nutty aroma. When combined with the sweetness of the peaches, it’s irresistible!
  • The last thing anyone wants is a dry cobbler. Unlike traditional fruit pies where you may decide to discard most of the liquid the fruit filling creates when mixed with sugar, in a cobbler use all of the liquid the peach filling creates.
  • Mix the wet and dry ingredients of the Biscuit Topping AFTER the peach filling has baked. If mixed too early, it creates a smoother top crust giving a less “pebbly” appeal and will spread across rather than have a “cobblestone” charm.
  • Once you’ve placed the mounds of biscuit dough on top of the baked peach filling, put it in the oven right away to prevent overspreading. While recording an Instagram reel, I waited too long to put the cobbler back in the oven. The topping spread too much creating an entire sheet of biscuit rather than having the cobblestone look. If this happens to yours, no worries, the amazing biscuit flavor remains the same!
Brown Butter Peach Cobbler | URBAN BAKES

I couldn’t get enough of this cobbler. It’s such a fun summery dessert! It’s juicy, full of peach flavor and tastes amazing eaten warm with a scoop of vanilla ice cream. I can’t wait to make this again!

Brown Butter Peach Cobbler | URBAN BAKES

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Brown Butter Peach Cobbler | URBAN BAKES
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Brown Butter Peach Cobbler | URBAN BAKES

Brown Butter Peach Cobbler


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  • Author: URBAN BAKES
  • Total Time: 1 hour 20 minutes
  • Yield: 9 inch cobbler 1x
  • Diet: Vegetarian

Description

Can’t go wrong with one of Summer’s favorite classic desserts, the Peach Cobbler. Made with brown butter to boost its buttery richness and brown sugar, cinnamon and nutmeg to compliment the juicy peaches. Serve it warm with vanilla ice cream and watch how quickly this treat disappears.


Ingredients

Scale

PEACH FILLING 

  • 5 tablespoons (71 grams) unsalted butter
  • 3 tablespoons (41 grams) brown sugar
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (8 grams) cornstarch
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 medium yellow peaches, peeled, pitted and cut into 1/2-inch slices

BISCUIT TOPPING

  • 1 cup (120 grams) all purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (19 grams) cornmeal
  • 2 teaspoons (8 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (83 grams) buttermilk
  • 1/4 cup (57 grams) unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons (8 grams) coarse sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. PEACH FILLING: Heat oven to 375°F (190°C). Place a 9-inch pie plate over a rimmed baking sheet; set aside.
  2. In a small skillet over medium heat, melt butter. Stir continuously until butter has turned to light golden to amber color, about 5 minutes. Quickly remove from heat and transfer brown butter to a small bowl.  You should notice dark specks within the melted butter and a nutty aroma; set aside.
  3. In a large bowl, whisk brown sugar, granulated sugar, cornstarch, lemon zest, cinnamon and nutmeg. Add peaches and toss the sugar-mixture to evenly coat each slice.  Pour the butter over the peaches and mix once more. Transfer the peach mixture into the pie plate.
  4. Bake uncovered for 25 minutes or until the mixture looks hot and bubbly.
  5. BISCUIT TOPPING: Meanwhile, in a large bowl, whisk flour, granulated sugar, cornmeal, baking powder, baking soda and salt.
  6. In a small bowl, whisk buttermilk, brown butter and vanilla. NOTE: do not combine the dry and wet ingredients until peaches are done baking.
  7. Once the peaches have finished baking, remove from the oven and increase the temperature to 425°F (220°C).
  8. Combine the wet ingredients into the dry ingredients and mix until just combined. The batter will resemble a sticky dough.  Drop spoon a mound of dough, about 1 inch apart,  over the baked peaches. Stir coarse sugar and cinnamon together and sprinkle over the dough.
  9. Bake for 15 to 18 minutes or until the biscuit topping is golden brown and cooked thoroughly.  Transfer cobbler to a wire rack and allow it to cool for 15 minutes. Best served warm with vanilla ice cream. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cobbler
  • Cuisine: American

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