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The Bohemian Bungalow Brown Butter Peach Cobbler

There are recipes that announce themselves with fireworks, and there are recipes that quietly become tradition. This peach cobbler belongs to the second kind. Every August, when peaches are at their sweetest and the evenings begin to soften, it's the dessert that finds its way to the center of the table. It's simple enough for a weeknight, special enough for a family reunion, and best served warm with melting vanilla ice cream.
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Cook Time 55 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 8 large ripe peaches
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • pinch ground nutmeg
Brown Butter Cobbler Topping
  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup whole milk
  • 1 tsp vanilla extract

Method
 

  1. Prep

    Preheat the oven to 350°F.
    Grease a 9×13-inch baking dish.

  2. Brown the Butter

    Melt the butter in a saucepan over medium heat.
    Cook until the milk solids turn golden brown and it smells nutty, about 4–6 minutes.
    Pour immediately into a bowl to stop the cooking.
    Let cool for about 10 minutes.

  3. Make the Filling

    In a large bowl combine: peaches, brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg
    Toss gently.
    Let sit 15–20 minutes while you make the batter.
    The peaches will release their juices.

  4. Make the Batter

    Whisk together: flour, sugar, baking powder, and salt.
    Stir in: milk, vanilla, and cooled brown butter
    Mix only until no dry flour remains.
    The batter should be thick.

  5. Assemble

    Pour the batter into the baking dish and spread evenly.
    Spoon the peaches and all their juices evenly over the top.
    Don't stir.
    As it bakes, the batter rises around the peaches.

  6. Bake

    Bake for 45–55 minutes, until: deeply golden edges bubbling, center set, and toothpick inserted into the cake portion comes out clean
    If it browns too quickly, loosely tent with foil for the last 10 minutes.

  7. Cool

    Let rest 20–30 minutes before serving.
    This gives the juices time to thicken.
    Serve warm with vanilla ice cream.

Notes

Bohemian Bungalow Notes

Use peaches that are fragrant and smell like peaches. If they don't have much aroma, let them ripen on the counter for a day or two before baking.
Don't over-spice it. The peaches should be the star.
Brown butter is the secret ingredient. It's the only extra step, and it's worth it.
The next day is somehow even better. Gently reheat individual servings in the microwave or warm the whole dish in a low oven.