Double Crust Brown Butter Peach (Print Version)
Brown butter and fresh peaches tucked in flaky pastry for a golden, comforting classic.
# Ingredients:
→ Crust
01 -
2 Pillsbury refrigerated pie crusts or homemade crust
→ Filling
02 -
6–7 cups sliced peaches, fresh or drained canned
03 -
1 stick (1/2 cup) unsalted butter, browned
04 -
1 cup granulated sugar
05 -
1/4 cup brown sugar
06 -
2 tablespoons lemon juice
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon nutmeg
10 -
1 tablespoon cornstarch
11 -
Optional: extra pre-baked crust pieces for stuffing
12 -
Optional: crumble topping made with flour, butter, and sugar mix
# Steps:
01 -
Preheat your oven to 425°F (220°C).
02 -
In a saucepan over medium heat, melt the unsalted butter, allowing it to brown slightly until it has a nutty aroma. Be careful not to burn it.
03 -
In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, ground cinnamon, nutmeg, and cornstarch. Pour in the browned butter and mix until the peaches are well coated.
04 -
Roll out one pie crust and place it in a 9-inch pie dish, pressing it against the bottom and sides.
05 -
Pour the peach mixture into the pie crust, spreading it evenly.
06 -
If using, add optional pre-baked crust pieces on top of the peach filling for added texture.
07 -
Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to allow steam to escape.
08 -
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
09 -
Optional: If using a crumble topping, sprinkle it over the top during the last 10 minutes of baking for a crunchy finish.
10 -
Let the cobbler cool for at least 15 minutes before serving to allow the filling to set.
# Notes and Tips:
01 -
Serve with a scoop of vanilla ice cream for an indulgent dessert.
02 -
Let the cobbler cool for at least 15 minutes before serving to allow the filling to set.