This Brown Butter Peach Cobbler is a great way to use up ripe peaches! A super simple dessert consisting of sweet juicy peaches baked in a crisp yet soft pillowy cardamom and brown butter cake. A fun twist on a classic peach cobbler recipe! Serves 8 to 10 depending.
Brown butter makes good desserts even greater.
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 really can’t go wrong with that winning combo.
Peach cobbler has to be one of my all time favorite summertime desserts. It’s a relatively simple dessert and will fill up your home with an amazing, cozy 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 😳.
To Make This Brown Butter Peach Cobbler You Will Need:
- 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 recipe.
Brown The Butter
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.
Make The Batter
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, just set this off to the side for a moment to work on the peaches.
Prepare the Peaches
Slice up 2 pounds of ripe peaches. You will need 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 amazing, 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.
However a scoop of vanilla or butter pecan ice cream is never a bad idea.
I also like to sprinkle chopped toasted pecans.
Brown butter peach cobbler is life.
Brown Butter Peach Cobbler
- 1/2 cup unsalted butter
- 1 cup unbleached all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon kosher salt
- 1 cup half & half or whole milk
- 2 pounds ripe peaches, sliced (about 5 or 6)
- 1 medium lemon, juiced
- 3/4 teaspoon pure vanilla extract
- Preheat oven to 375°F.
- In a 10-inch skillet melt the butter over medium heat. Continue to brown the butter until it's a deep golden color and smells nutty.
- Pour the brown butter into a 9x13 baking dish.
- In a medium bowl combine the flour, 1 cup of the sugar, baking powder, ground cardamom and salt. Stir to combine.
- Pour in the cup of half & half and stir until just combined. Pour the batter over top of the browned butter in the baking dish.Set off to the side.
- In a medium saucepan, add the slice peaches, the remaining 1 cup of sugar and the lemon juice. Gently stir and bring to a boil. Once the liquids have reached a boil remove and stir in the vanilla.
- Spoon the peaches and all their liquids evenly over top of the batter.
- Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway to ensure even cooking.
- Once golden, remove and allow to cool for 10 minutes before serving.
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