Double Crust Brown Butter Peach

Double Crust Brown Butter Peach Cobbler is that golden old-fashioned dessert that knocks everyone’s socks off at summer get-togethers. The filling is luscious and packed with sweet peaches, all snuggled between flaky crunchy layers of pie crust. I started making this cobbler when I had a bumper peach crop and wanted something extra cozy–the brown butter made it taste like magic.

My family always cheers when they see this cobbler cooling on the counter. The brown butter fills the house with the best smell and gets everyone in the kitchen before dinner is even served.

Ingredients

• Pillsbury refrigerated pie crusts or homemade pie dough: for best flaky results Preshaped dough saves time but homemade gives heartier flavor and texture
• Sliced peaches: fresh or canned for juicy fruit Canned peaches should be well-drained so the filling is not watery
• Unsalted butter: browned for rich toasty notes Go for European-style butter if possible for deeper flavor
• Granulated sugar: for sweetness Choose organic for a cleaner taste
• Brown sugar: for a little caramel depth Look for moist tightly packed sugar
• Lemon juice: adds brightness and cuts sweetness Fresh juice is best
• Vanilla extract: for warmth and aroma Pure vanilla makes a big difference
• Ground cinnamon: classic pairing with peaches Go for Saigon or Ceylon for flavor
• Nutmeg: rounds out the spice Freshly grated is most aromatic
• Cornstarch: thickens the filling Make sure it is fresh and free of lumps
• Optional pre-baked crust pieces: fun for stuffing or texture
• Optional crumble topping: adds crunch if desired Use cold butter tossed with flour and sugar for best crumb

Step-by-Step Instructions

Make the Brown Butter:

Start by melting your unsalted butter in a saucepan over medium heat Watch it closely as it bubbles and foams Swirl the pan often As soon as it smells nutty and deep golden flecks appear, remove it from the heat so it does not burn Let it cool slightly

Prepare the Peach Filling:

In a large mixing bowl combine the sliced peaches with both sugars, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch Pour the cooled brown butter over the peaches and stir gently until every piece is coated This will create a luscious thick filling that holds together in the cobbler

Line the Baking Dish:

Roll out one pie crust to fit a nine inch pie dish Press it into the bottom and up the sides Trim any excess dough for a neat edge Make sure no tears or gaps remain to prevent leaking

Add the Filling and Extras:

Spoon the prepared peach mixture evenly over the bottom crust If you are using extra pre-baked crust pieces sprinkle them over the peaches now for extra bite

Add the Top Crust:

Carefully roll out the second crust and drape it over the filling Pinch the edges firmly to seal so the filling stays put Cut a few slits across the top with a sharp knife to allow steam to vent

Bake the Cobbler:

Slide the dish into your preheated oven at four hundred twenty five degrees Bake for about thirty five minutes until the crust is a deep golden and juices are bubbling If adding a crumble topping sprinkle it over the crust in the last ten minutes so it toasts without burning

Cool Before Serving:

Take the cobbler out and let it rest for at least fifteen minutes This helps the filling set and makes for prettier slices

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This dessert is all about the peaches for me There is nothing like the smell of brown butter mingling with cinnamon My kids love helping pinch the crust and always try to steal a peach or two when they think I am not looking

Storage Tips

Let the cobbler cool completely before covering and storing Keep it in the fridge for up to three days If you want to freeze leftovers wrap tightly in foil and freeze for up to one month Thaw in the fridge and warm gently in the oven to restore crispness Serve extra crust pieces on the side for a still crunchy bite even after chilling

Ingredient Substitutions

You can swap canned peaches when fresh are out of season Just drain them well If you need a gluten free dessert use your favorite gluten free pie dough mix Out of brown sugar Try coconut sugar or extra granulated for a lighter flavor Dairy free Friends can use plant based butter for browning without losing that signature aroma

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Serving Suggestions

Best topped with a big scoop of vanilla ice cream right before serving The ice cream melts into the warm peach juices for a dreamy mix You can also add fresh whipped cream or a sprinkle of toasted almond slices For a brunch treat serve slices alongside strong coffee or tall glasses of iced tea

Cultural and Historical Context

Peach cobbler is a Southern classic that goes back generations Families would bake fruit desserts in wood stoves using whatever was freshest from the orchard The double crust style harkens back to old fashioned pies but keeps the coziness of cobbler The brown butter twist modernizes the recipe while celebrating classic flavors

Recipe FAQs

→ What makes brown butter unique in this dessert?

Brown butter imparts a deep nutty flavor that elevates the peaches and adds a rich aroma to the overall dessert, creating a comforting depth that sets it apart from standard fruit cobblers.

→ Can I use canned peaches instead of fresh?

Yes, drained canned peaches work well. Just be sure to reduce excess liquid to avoid a soggy filling and adjust sweetness if the canned peaches are packed in syrup.

→ How do I prevent a soggy bottom crust?

Make sure your filling isn't too watery by thickening with cornstarch, and let the pie rest before slicing. You can also pre-bake the bottom crust for extra crispness.

→ What’s the best way to achieve a golden, flaky top?

Bake until the crust is deeply golden and crisp. Optionally, you can brush the top with a little milk or egg wash before baking for a glossy finish.

→ How should I serve this dessert for the best flavor and texture?

Allow the cobbler to cool for at least 15 minutes before serving, which lets the filling set. It’s especially delicious paired with cold vanilla ice cream.