Double-Crust Brown Butter Peach Cobbler is going to be your new favorite pan of sunshine.
It’s rich in the best way—thanks to brown butter—yet bright and fruity because peaches do all the heavy lifting.
The bottom crust soaks up a little of the peach syrup and becomes tender (but not soggy), while the top crust
bakes into a deep golden lid that cracks and flakes when you scoop into it.
Brown butter is the quiet hero here. As butter cooks, the milk solids toast and turn amber, developing a
nutty aroma that tastes like caramelized hazelnuts and vanilla. When it meets juicy peaches, cinnamon, and
a touch of lemon, the filling becomes something more than “sweet fruit”—it turns into a warm, bakery-style
flavor that feels extra special even though the method is simple.
Best peach tip: Slightly firm, fragrant peaches hold their shape. Overripe peaches are delicious but can turn the filling extra soft.
Ingredients
Crust
- 2 pie crusts (homemade or store-bought), chilled
Brown butter peach filling
- 115 g unsalted butter (for browning)
- 1.1–1.3 kg peaches (about 8–10), peeled and sliced
- 150 g sugar (adjust to sweetness of peaches)
- 60 g light brown sugar
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp fine salt
- 3 tbsp cornstarch (or 1/4 cup flour)
Finish
- 1 egg + 1 tbsp milk or cream (egg wash)
- 1–2 tbsp coarse sugar (optional, for sparkle and crunch)
Frozen peach option: Use about 900 g frozen sliced peaches. Thaw and drain well to avoid a watery filling.
Instructions
1) Preheat and prep
- Preheat oven to 200°C. Place a baking sheet on the lower rack (to catch drips).
- Lightly grease a 23×33 cm (9×13) baking dish.
2) Brown the butter
- Add butter to a light-colored saucepan (easier to see browning) over medium heat.
- Melt, then continue cooking as it foams and crackles.
- Stir often. When the milk solids turn golden-amber and smell nutty, remove from heat.
- Pour into a heatproof bowl to stop cooking. Cool 5–10 minutes.
Don’t rush: Brown butter goes from perfect to burnt quickly. Pull it as soon as it smells like toasted nuts and looks amber.
