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Brown Butter Peach Cobbler

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A quick and easy peach cobbler with a nutty brown butter biscuit topping, served warm with vanilla bean ice cream. This comforting summer dessert combines juicy peaches with a tender, flaky topping and a rich caramel flavor.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla bean paste (optional)
  • Vanilla bean ice cream, for serving

Instructions

  1. Peel, pit, and slice about 6 cups of peaches. In a large bowl, toss peaches with 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 2 tablespoons cornstarch, and a pinch of salt. Set aside to macerate for about 15 minutes.
  2. Preheat oven to 375°F (190°C). Transfer the peach mixture with juices into a greased 9×13-inch baking dish and spread evenly.
  3. In a medium skillet over medium heat, melt 6 tablespoons unsalted butter. Stir gently as it foams and browns to a rich golden color with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  4. In a mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Pour in the browned butter, 3/4 cup buttermilk, and 1 teaspoon vanilla bean paste (if using). Stir gently until just combined; dough will be sticky but thick. Avoid overmixing.
  5. Drop spoonfuls of biscuit batter over the peach filling, covering as much surface as possible but leaving some gaps for steam. Do not spread or smooth out the topping.
  6. Bake for 35-40 minutes until the biscuit topping is golden brown and cooked through and the peach filling is bubbly. If topping browns too fast, tent loosely with foil halfway through baking.
  7. Let the cobbler rest for about 10 minutes before serving. Spoon warm portions into bowls and top with a generous scoop of vanilla bean ice cream.

Notes

Brown the butter carefully over medium heat until nutty and golden but not burnt. Avoid overmixing the biscuit dough to keep it tender and flaky. If topping browns too quickly, tent with foil. Use frozen peaches thawed and drained if fresh are unavailable. Let cobbler rest before serving to thicken juices. Serve warm with vanilla bean ice cream for best flavor contrast.

Nutrition

Keywords: brown butter, peach cobbler, summer dessert, easy cobbler, biscuit topping, vanilla bean ice cream, quick dessert

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