Home Kitchen Brown Butter Peach Cobbler

It only seemed natural to add it to peach cobbler. I mean seriously, what is there not to love? Fresh peaches, brown butter and a soft pillowy cardamom cake? You truly can’t go wrong with that winning combo.

Peach cobbler has to be one of my all time go-to summertime desserts. It’s a relatively simple dessert and will fill up your home with an standout, fireside aroma that will no doubt having you standing by the oven impatiently watching the timer until it has finished baking. Remember those old Mervyn’s commercials? Where the lady has her hands on the store windows sayin “open-open”? Basically that’s me except I’m say “hurry-hurry”.

For what it’s worth, that commercial came out in 1992 😳.

For this Brown Butter Peach Cobbler Set out:

• unsalted butter – Once browned, it will add richness and a subtle nutty flavor.
• unbleached all-purpose flour – The base for the cobbler batter.
• granulated (white) sugar – Used for sweetening and drawing out the fruits natural juices.
• baking powder – Will create lightness in the cobbler batter, which makes it rise.
• ground cardamom – Lends a citrusy and slightly sweet flavor.
• fine salt – You can use sea salt or pink himalayan.
• half & half – Or substitute with equal parts whole milk and heavy cream.
• ripe peaches – Peaches are ripe when you gently squeeze it and it gives a little.
• lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this dish.

Start by placing a stick of butter in a 10-inch skillet and heat on medium-low. Stir occasionally until golden and fragrant.

Click here for step-by-step how to.

Of course, you can skip this step (but why?) and simply melt the butter and stop there.

Pour the browned butter into a 9×13 baking dish and set aside.

Then, into a large bowl, measure and add in 1 cup of unbleached all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon ground cardamom and 1/8 teaspoon of fine salt.

Whisk to combine and pour in 1 cup of half & half.

Gradually stir to incorporate it with the dry ingredients.

Then, pour the batter into the baking dish with the brown butter.

No need to mix these together, simply set this off to the side for a moment to work on the peaches.

Slice up 2 pounds of ripe peaches. Gather about 5 or 6 depending on their size. I leave the skin on because I’m incredibly lazy for extra fiber.

To the peaches, add in a cup of sugar.

And squeeze in the juice of 1 medium lemon.

Gently stir the peaches, heat on high and bring the liquids to a boil. This should only take a few minutes.

Once the liquids come to a boil, remove the pan off of the heat and add in a 3/4 teaspoon of vanilla extract.

Next, grab a heaping spoonful and scatter the peaches with all their juices over top of the top of the batter.

Slide the baking dish into a preheated 375° oven and bake for 40 minutes or until golden and bubbly.

Once baked and smelling pretty memorable, remove and allow the cobbler to cool for at least 10 minutes.

Serve a heaping spoonful on to plates or in shallow bowls and lightly dust with powdered sugar.

I also like to sprinkle chopped toasted pecans.

Brown butter peach cobbler is life.

Enjoy! And if you give this brown butter peach cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!