Brown Butter Peach Cobbler

Brown Butter

• ½ cup (113g) unsalted butter

Peach Filling

• 8 cups (1,250g) fresh peaches, 7 to 8 medium peaches with the skins left on, sliced 1/4 inch thick (***see notes for canned peaches) 
• 1/2 cup (110g) light brown sugar
• 2 TBSP granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg powder
• 1/4 ginger powder
• 1/4 tsp cardamon powder (optional) 
• pinch of salt
• 1 tablespoon fresh lemon juice
• 1 TBSP mixed cornstarch mixed with 1 TBSP cold water (slurry) 
• 2 teaspoons vanilla bean paste

Cobbler Batter

• 1½ cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• ½ teaspoon ground cinnamon
• 3/4 cup (180ml) whole milk
• 2 tsp vanilla extract or bean paste

Cinnamon Crumble

• 3/4 cup (90g) all-purpose flour
• 1/4 cup (55g) light brown sugar
• 2 TBSP (25g) granulated sugar
• 1 tsp ground cinnamon
• Pinch of salt
• 4 tablespoons (57g) cold unsalted butter, cubed

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Brown the Butter

In a large skillet over medium heat, melt the butter (*see notes). Continue cooking, stirring frequently, until the butter is deep golden brown and has a rich, nutty aroma, about 5 to 8 minutes. Carefully pour the browned butter into a 9×13-inch baking dish, tilting the dish to evenly coat the bottom. Set aside.

Make the Cinnamon Crumble

In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon, and salt. Add the cold cubed butter and use your fingertips, a pastry cutter, or two forks to work the butter into the flour mixture until pea-sized crumbs form. Place the crumble in the refrigerator while you assemble the cobbler to help it hold its shape during baking.

Make the Peach Filling

Using the same skillet over medium heat, add the sliced peaches, light brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cardamom (if using), salt, and lemon juice. Cook, stirring occasionally, for 6 to 8 minutes, or until the peaches begin to soften and release their juices. The syrup should lightly coat the peaches. To test if it's ready, run a spatula through the center of the skillet. If the juices leave a slow trail before flowing back together, the peaches are ready.

Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes, stirring constantly, until the filling is thick, glossy, and coats the back of a spoon.

Remove from the heat, stir in the vanilla bean paste, and set aside to cool slightly.

Make the Batter

Preheat the oven to 350°F (177°C).

In a large bowl, whisk together the flour (**see notes), granulated sugar, baking powder, salt, and cinnamon. Add the milk and vanilla abd whisk just until combined and no streaks of flour remain. Do not overmix.

Assemble

Using a ladle or large spoon, carefully pour the batter evenly over the browned butter in the baking dish. Do not stir. Spoon the peach filling evenly over the batter, then sprinkle the cinnamon crumble evenly over the peaches. Leave the layers as they are. As the cobbler bakes, the batter will rise around the peaches while the browned butter creates crisp, buttery edges.

Bake

Bake for 50 to 55 minutes, or until the topping is deep golden brown, the crumble is lightly crisp, and the peach filling is bubbling around the edges and through the center. A toothpick inserted into the cobbler topping should come out clean or with a few moist crumbs.

Let the cobbler cool for 20 to 30 minutes before serving. Serve warm with a generous scoop of vanilla ice cream.

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Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.

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**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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***Use This Peach Filling Measurements for Canned Peaches.

• 6 cups (950–1,000g) sliced peaches, well drained (packed in 100% juice)
• 1/3 cup (73g) light brown sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 teaspoons vanilla bean paste

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