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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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