Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Crust Brown Butter Peach Cobbler Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 234 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Double Crust Brown Butter Peach Cobbler is a decadent twist on the classic peach cobbler, featuring a rich brown butter-infused peach filling encased in a perfectly flaky two-crust pastry. The warm spices of cinnamon and nutmeg combined with the nutty flavor of browned butter create an irresistible dessert perfect for summer gatherings or cozy fall evenings.

Ingredients

Scale

For the Crust

  • 2 pie crusts (store-bought or homemade)

For the 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

For the Topping

  • 1 egg (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
  2. Brown the Butter: In a saucepan over medium heat, melt the 1/2 cup unsalted butter. Continue cooking, stirring occasionally, until the butter foams and turns a rich golden brown color with a nutty aroma, approximately 5–7 minutes. Remove from heat and allow it to cool slightly to avoid cooking the peaches later.
  3. Prepare the Peach Mixture: In a large bowl, combine peeled and sliced peaches (6–7 peaches, about 6 cups), 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, and a pinch of salt. Pour the cooled brown butter over the peaches and gently stir until all slices are evenly coated with the mixture.
  4. Assemble the Bottom Crust: Roll out one pie crust and press it firmly into the bottom of the prepared baking dish. Trim any excess dough from the edges for a neat fit.
  5. Add the Peach Filling: Pour the peach mixture over the bottom pie crust in the baking dish, spread it out evenly to ensure uniform cooking and filling distribution.
  6. Top with Second Crust: Roll out the second pie crust and carefully lay it over the peach filling. Crimp the edges of both crusts together to seal the cobbler. Cut several small slits into the top crust to allow steam to escape during baking.
  7. Egg Wash and Sugar Topping: Beat the egg and brush it generously over the top crust to achieve a shiny, golden finish. If desired, sprinkle 1 tablespoon of coarse sugar on top for added sweetness and crunch.
  8. Bake the Cobbler: Place the assembled pie in the preheated oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly around the edges.
  9. Cool and Serve: Remove the cobbler from the oven and allow it to cool for at least 30 minutes. Serve warm, optionally topped with vanilla ice cream for an extra indulgent treat.

Notes

  • Use ripe but firm peaches to ensure the filling isn’t too watery.
  • If fresh peaches are not available, substitute with thawed frozen peach slices for convenience.
  • For extra flakiness, chill pie crusts before rolling out and assembling.
  • Ensure to cut slits on the top crust to prevent bubbling over during baking.
  • Letting the cobbler cool before serving helps the filling to set and makes it easier to slice.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://world4recipes.com/double-crust-brown-butter-peach-cobbler-recipe/