Print

Crispy Brown Butter Peach Cobbler Recipe with Flaky Skillet Crust Perfect for Summer

brown butter peach cobbler - featured image
Print Recipe

A summer-perfect peach cobbler featuring a crispy brown butter flaky skillet crust and juicy peaches balanced with cinnamon and lemon. This easy recipe delivers a nutty, caramelized flavor and a delightful texture contrast.

Ingredients

Scale
  • 4–5 ripe peaches (about 3 pounds), peeled and sliced
  • 1/3 cup granulated sugar (adjust based on peach sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 teaspoon baking powder
  • 1/3 cup whole milk (room temperature)
  • 1 large egg (room temperature)

Instructions

  1. Prep the peaches: In a large bowl, toss sliced peaches with sugar, lemon juice, cinnamon, vanilla extract, and cornstarch until evenly coated. Set aside for about 10 minutes to macerate and release juices.
  2. Make the brown butter: In your clean skillet over medium heat, melt the unsalted butter. Keep cooking, swirling the pan occasionally, until the butter foams and turns a light amber color with a nutty aroma—about 4-5 minutes. Watch carefully to avoid burning. Remove from heat and let it cool slightly.
  3. Prepare the batter: In a medium bowl, whisk together flour, sugar, salt, and baking powder. In a separate small bowl, beat the egg and milk together.
  4. Combine: Slowly pour the brown butter into the dry ingredients, mixing with a rubber spatula. Then add the egg-milk mixture, stirring just until combined. The batter will be thick but spreadable. Avoid overmixing to keep the crust flaky.
  5. Assemble in skillet: Pour the peach filling into the skillet, spreading evenly. Dollop the batter over the peaches in spoonfuls, then gently spread to cover as much as possible; it’s okay if some peaches peek through.
  6. Bake: Place the skillet in a preheated oven at 375°F (190°C). Bake for 35-40 minutes or until the crust is golden and crisp, and the peach juices are bubbly. If the crust browns too fast, loosely tent with foil.
  7. Cool slightly: Let the cobbler rest for 10-15 minutes before serving to let the filling thicken and the flavors meld.

Notes

Watch the brown butter carefully to avoid burning; swirl the pan frequently. Avoid overmixing the batter to keep the crust flaky. Let peaches macerate about 10 minutes but not too long to prevent watery filling. Use a cast iron skillet for best crust crispiness. Rotate skillet halfway through baking if oven bakes unevenly. Rest cobbler 10-15 minutes before serving for best texture.

Nutrition

Keywords: peach cobbler, brown butter, skillet crust, summer dessert, flaky crust, easy cobbler, peach recipe, cast iron skillet dessert

Find it online: https://dahliadishes.com/crispy-brown-butter-peach-cobbler-recipe-with-flaky-skillet-crust-perfect-for-summer/