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Brown Butter Peach Cobbler

Close-up of a bubbling brown butter peach cobbler baked in a cast iron skillet, with a golden crumb topping.
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A warm, scoopable peach cobbler featuring a rich brown butter topping, perfect for serving with ice cream.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar, plus 2 tablespoons for topping
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 6 cups sliced fresh peaches (about 6–8 medium peaches)
  • 1 tablespoon lemon juice
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. This is your brown butter. Remove from heat immediately.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
  4. Gradually whisk the flour into the sugar mixture until combined.
  5. Slowly whisk in the milk and vanilla extract until you have a smooth batter.
  6. Pour the brown butter into the batter and whisk until fully incorporated.
  7. In a separate bowl, gently toss the sliced peaches with lemon juice.
  8. Pour the peach slices into a 9×13 inch baking dish or a 10-inch cast iron skillet.
  9. Pour the brown butter batter evenly over the peaches.
  10. Sprinkle the remaining 2 tablespoons of granulated sugar over the top. If using, sprinkle with chopped pecans.
  11. Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly.
  12. Let cool for at least 15 minutes before serving.

Notes

  • For the best flavor, use ripe, fresh peaches.
  • Serve warm with a scoop of vanilla ice cream for a classic pairing.
  • You can adjust the spices to your preference.

Nutrition

Find it online: https://mdlatdmm.com/brown-butter-peach-cobbler/