< Print

Peach Cobbler with Browned Butter

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade peach cobbler features tender fresh peaches, a touch of browned butter and bourbon for added depth, and a golden topping that’s crisp on the outside, tender underneath, and perfect with a scoop of vanilla ice cream.

Ingredients

Units Scale

Peach Cobbler Filling

  • 6 cups fresh peaches (about 12 medium peaches), peeled and diced
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons tapioca starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons orange juice
  • 2 tablespoons bourbon
  • 2 tablespoons browned butter

Cobbler Topping

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup cold unsalted butter, cubed
  • 2 tablespoons browned butter
  • 1 cup heavy cream

For Finishing

  • Coarse decorating sugar, for sprinkling

Instructions

  1. Preheat oven to 375°F.
  2. Melt 4 tablespoons butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 3 to 5 minutes. Remove from the heat and allow to cool slightly.
  3. Add the flour, sugar, baking powder, salt, and cardamom to the bowl of a food processor. Pulse several times to combine.
  4. Add the cold butter and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout.
  5. Transfer the mixture to a large bowl. Stir in 2 tablespoons of the browned butter and enough heavy cream to create moist clumps that hold together when squeezed but can still be crumbled apart with your fingers.
  6. Refrigerate the topping while preparing the filling.
  7. In a large sauté pan, combine the peaches, granulated sugar, brown sugar, cinnamon, and cardamom. Cook over medium heat, stirring occasionally, until the peaches begin to soften and release their juices, about 5 to 8 minutes.
  8. Stir in the orange juice and bourbon. Cook for 1 minute.
  9. Sprinkle the tapioca starch over the peaches and stir until evenly incorporated. Add the remaining browned butter and cook for 1 minute more.
  10. Transfer the peach filling to a 12-inch cast iron skillet and spread into an even layer.
  11. Remove the topping from the refrigerator and crumble it evenly over the peaches. Gently distribute the topping to create an even layer while keeping the surface irregular.
  12. Lightly brush the topping with heavy cream and sprinkle with coarse decorating sugar.
  13. Bake for 40 to 50 minutes, checking after about 40 minutes. The cobbler is done when the topping is golden brown and the peach filling is bubbling around the edges and through the topping.
  14. Allow the cobbler to rest for 15 minutes before serving.
  15. Serve warm with a scoop of vanilla ice cream.

Find it online: https://foodienoise.com/peach-cobbler-with-browned-butter/