- In a large bowl, toss peaches with sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg (if using), salt, and cornstarch.
- Pour in the warm brown butter and stir until peaches are coated and glossy.
- Let sit 5 minutes to draw out juices and activate the thickener.
4) Build the double crust
- Roll out the first crust and press into the baking dish, letting excess hang slightly over the edges.
- Pour in the peach filling and spread evenly.
- Place the second crust on top (whole with slits, or lattice if you like).
- Trim excess and crimp edges to seal. Cut a few vents if using a full top crust.
5) Egg wash and bake
- Whisk egg with milk/cream. Brush over the top crust.
- Sprinkle coarse sugar if using.
- Bake at 200°C for 15 minutes, then reduce to 180°C and bake 35–45 minutes.
- It’s done when the crust is deep golden and the filling is bubbling in the center, not just the edges.
Prevent over-browning: If the top crust browns too quickly, tent loosely with foil for the last 15–20 minutes.
6) Cool (this matters)
- Cool at least 45–60 minutes before slicing.
- This sets the filling so you get thick, spoonable peaches instead of runny syrup.
Serving and Storage
- Serve: Warm with vanilla ice cream, whipped cream, or a drizzle of cream.
- Room temp: Up to 1 day (covered). If your kitchen is warm, refrigerate.
- Refrigerate: 3–4 days, tightly covered.
- Reheat: 180°C oven for 12–18 minutes (best for crisp crust) or microwave individual portions.
- Freeze: Freeze baked cobbler (well wrapped) up to 2 months. Thaw overnight in fridge, reheat in oven.
Crust tip: To re-crisp leftovers, reheat in the oven—not the microwave.
Tips
- Use ripe-but-firm peaches: They bake into tender slices without turning mushy.
- Drain frozen peaches well: Excess liquid can defeat your thickener.
- Let the filling sit: 5 minutes helps cornstarch coat the fruit for better thickening.
- Bake until bubbling: Bubbling = thickener activated. If it isn’t bubbling, it won’t set.
- Cool before slicing: This is the difference between “soupy” and “perfect scoop.”
- Brown butter carefully: Pull at amber and nutty—burnt butter will taste bitter.
Variations
1) Bourbon brown butter peach cobbler
Add 1–2 tbsp bourbon to the filling after browning the butter. It deepens the caramel notes and makes the peaches taste extra “grown-up.”
2) Peach + berry cobbler
Add 1–2 cups blueberries or blackberries. Increase cornstarch by 1 tbsp if using very juicy berries.
3) Cardamom-vanilla peach cobbler
Swap cinnamon for 1/2 tsp ground cardamom for a fragrant, bakery-style twist.
4) Crumb-topped “hybrid”
Use a bottom crust only, then top with a brown sugar-oat crumble. You keep the pie-like base with cobbler crunch on top.
5) Mini skillet cobblers
Bake in small oven-safe dishes or skillets. Reduce bake time and watch closely—smaller portions brown faster.
FAQ
Is this a cobbler or a pie?
It’s a cobbler with a pie-crust approach. Traditional cobbler often has biscuit topping; this version uses a double crust for a pie-meets-cobbler feel.
Do I have to peel the peaches?
Peeling is optional. Skins soften during baking, but some people prefer the smoother texture of peeled peaches.
How do I know the filling is thick enough?
You need to see active bubbling in the center of the pan. That bubbling indicates the cornstarch has reached thickening temperature.
Can I use canned peaches?
Yes, but drain very well and reduce added sugar (canned peaches are usually sweetened). Texture will be softer than fresh.
Why is my cobbler runny?
Common causes: not enough bake time (no bubbling), too much liquid (undrained fruit), or slicing too soon before it cools and sets.
Can I make it ahead?
Yes. Bake, cool, and refrigerate. Reheat in the oven to restore crust crispness before serving.
Conclusion
This Double-Crust Brown Butter Peach Cobbler is everything you want from a comfort dessert:
warm fruit, caramel depth, and that unmistakable flaky crust in every bite. Brown butter elevates the peaches
without adding complicated steps, and the double-crust format makes it feel special—like something you’d bring
to a celebration or serve when you want guaranteed compliments.
Whether you keep it classic or add bourbon, berries, or a spice twist, the method stays reliable:
brown the butter, season the fruit, bake until bubbling, and cool long enough for the filling to set.
Serve it warm with ice cream and you’ve got a dessert that tastes like summer in a spoon.
