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Brown Butter Peach Cobbler – Simply Scratch

Brown Butter Peach Cobbler


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 Peach Cobbler

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”.

Brown Butter Peach Cobbler

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

Brown Butter Peach Cobbler ingredients

To Make This Brown Butter Peach Cobbler You Will Need: 

  • unsalted butterOnce browned, it will add richness and a subtle nutty flavor.
  • unbleached all-purpose flourThe base for the cobbler batter.
  • granulated (white) sugarUsed for sweetening and drawing out the fruits natural juices.
  • baking powderWill create lightness in the cobbler batter, which makes it rise.
  • ground cardamomLends a citrusy and slightly sweet flavor.
  • fine saltYou can use sea salt or pink himalayan.
  • half & half – Or substitute with equal parts whole milk and heavy cream.
  • ripe peachesPeaches are ripe when you gently squeeze it and it gives a little.
  • lemon juiceIncreases 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 extractAdds warmth and enhances all of the other flavors in this recipe.

browned butter in skillet.

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.

pouring brown butter into baking dish

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

dry ingredients in a bowl

 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.

add half & half

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

mixed batter in bowl

Gradually stir to incorporate it with the dry ingredients.

pouring batter in baking dish

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

browned butter with batter in baking dish

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

sliced peaches in saucepan

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.

add sugar to peaches

To the peaches, add in a cup of sugar.

squeeze in lemon juice

And squeeze in the juice of 1 medium lemon.

toss and bring to a boil

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

remove and add in vanilla

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

spoon peaches overtop of batter and brown butter

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

before baking

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

just baked Brown Butter Peach Cobbler

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

Brown Butter Peach Cobbler

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

Brown Butter Peach Cobbler

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

Brown butter peach cobbler is life.

Brown Butter Peach Cobbler

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!

Brown Butter Peach Cobbler

Yield: 8 servings

Brown Butter Peach Cobbler

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! Serve with vanilla or butter pecan ice cream or homemade whipped cream.Serves 8 to 10 depending 
  • 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 9×13 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.

Serving: 1g, Calories: 441kcal, Carbohydrates: 75g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 231mg, Potassium: 206mg, Fiber: 2g, Sugar: 61g, Vitamin A: 832IU, Vitamin C: 6mg, Calcium: 132mg, Iron: 1mg

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