Brown Butter Peach Cobbler (Print Version)
# Ingredients:
→ Filling
01 -
113 grams unsalted butter
02 -
32 ounces frozen sliced peaches
03 -
100 grams granulated sugar
04 -
100 grams dark brown sugar
05 -
1 teaspoon salt
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
08 -
1/2 teaspoon ground cardamom
09 -
1/4 teaspoon ground ginger
10 -
1/4 teaspoon ground cloves
11 -
1 tablespoon cornstarch
12 -
2 tablespoons bourbon (optional)
13 -
1 teaspoon vanilla extract
14 -
2 tablespoons fresh lemon juice (about half a medium lemon)
→ Batter
15 -
400 grams granulated sugar
16 -
254 grams all-purpose flour
17 -
1 teaspoon salt
18 -
3 teaspoons baking powder
19 -
2 cups buttermilk
20 -
Cinnamon sugar for dusting (optional)
# Instructions:
01 -
Preheat the oven to 400°F. Generously spray a 9x13 glass or ceramic pan with baking spray.
02 -
Melt butter in a stainless steel sauté pan or wide saucepan over medium heat. Continue to cook, swirling the pan occasionally, until it becomes foamy, crackles audibly, and develops a nutty aroma. When brown bits form at the bottom and turn amber in color (2-3 minutes after popping stops), remove from heat. Reserve 1/4 cup of the brown butter in a glass measuring cup and set aside. Keep the remaining butter in the pan to cook the peaches.
03 -
Return the pan with brown butter to medium heat. Add peaches, granulated sugar, dark brown sugar, salt, spices, and cornstarch. Mix until combined. Cook for 10-15 minutes, or until peaches are soft and mixture is syrupy. Remove from heat and mix in bourbon (if using), vanilla extract, and lemon juice. Set aside.
04 -
In a medium bowl, whisk together sugar, flour, salt, and baking powder. In a separate bowl, combine the reserved 1/4 cup of brown butter with buttermilk. Add the wet mixture to the dry mixture and stir until well combined without clumps. Reserve 1/2 cup of batter and set aside.
05 -
Pour batter (minus the reserved 1/2 cup) into the prepared pan. Spoon the peach mixture evenly over the batter. Dollop the reserved 1/2 cup of batter on top of the peaches. Optionally dust with cinnamon sugar.
06 -
Bake in the preheated oven for 45-55 minutes, or until the peaches are bubbling and the topping is golden brown. Let cool for 20-30 minutes before serving. Serve with vanilla ice cream or whipped cream.
07 -
Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, bake at 400°F for 15-20 minutes.
# Notes:
01 -
No need to thaw frozen peaches before use.
02 -
Fresh peaches (about 12 medium) or canned peaches (four 16-ounce cans) can be used as substitutes.