Description

This Double Crust Brown Butter Peach Cobbler is a delightful twist on a classic dessert featuring a rich brown butter-infused peach filling encased in a flaky two-crust pastry. Perfectly spiced with cinnamon and nutmeg, and topped with a golden, sugar-sprinkled crust, this cobbler promises a mouthwatering blend of buttery, sweet, and fruity flavors that will impress any crowd.

Ingredients

Scale

Peach Filling

6–7 fresh peaches, peeled and sliced (about 6 cups)
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

Crust and Topping

2 pie crusts (store-bought or homemade)
1 egg (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Prepare Brown Butter: In a saucepan over medium heat, melt the unsalted butter and continue cooking for 5–7 minutes until it foams and turns a golden brown color with a nutty aroma. Remove from heat and allow it to cool slightly.
Mix Peach Filling: In a large bowl, combine the peeled and sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and a pinch of salt. Pour the cooled brown butter over the mixture and stir until all the peaches are evenly coated.
Prepare Bottom Crust: Roll out one pie crust and press it firmly into the bottom of the prepared baking dish. Trim the edges as needed to fit the dish.
Add Filling: Pour the peach mixture over the bottom crust and spread it out evenly to cover the surface.
Add Top Crust: Roll out the second pie crust and carefully lay it over the peach filling. Crimp the edges of the two crusts together to seal the cobbler and cut small slits in the top crust to allow steam to escape during baking.
Apply Egg Wash and Sugar: Beat the egg and brush it over the top crust for a shiny, golden finish. Sprinkle with coarse sugar if desired for extra texture and sweetness.
Bake: Place the cobbler in the preheated oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
Cool and Serve: Allow the cobbler to cool for at least 30 minutes before serving to let the filling set. Serve warm, optionally with a scoop of vanilla ice cream for the perfect dessert experience.

Notes

Fresh peaches provide the best flavor and texture, but you can substitute with frozen peaches if fresh are unavailable—just thaw and drain excess liquid.
Make sure the brown butter is not burnt; it should turn a nutty amber color and smell fragrant.
The cornstarch acts as a thickener; do not skip it to avoid runny filling.
For an extra flaky crust, chill the dough before rolling it out.
The egg wash and coarse sugar topping are optional but recommended for a beautiful golden finish and added crunch.
Letting the cobbler cool before serving helps the filling to set and prevents burns from hot fruit filling.