Here’s a delicious Double Crust Brown Butter Peach Cobbler recipe—rich with caramelized brown butter flavor, juicy peaches, and a golden double crust top and bottom for ultimate indulgence.
🍑 Double Crust Brown Butter Peach Cobbler
Ingredients
For the Peach Filling:
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6 cups fresh or frozen sliced peaches (peeled if fresh)
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1 cup granulated sugar
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1/4 cup brown sugar
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1 tbsp lemon juice
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2 tsp vanilla extract
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1 tsp cinnamon
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1/4 tsp nutmeg
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2 tbsp cornstarch
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1/4 cup brown butter (see below)
For the Brown Butter:
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1/2 cup (1 stick) unsalted butter
For the Crust (top and bottom):
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2 ready-made pie crusts (or homemade if you prefer)
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1 tbsp sugar + 1/2 tsp cinnamon (for sprinkling)
Optional:
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1 egg, beaten (for egg wash)
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Vanilla ice cream for serving
Instructions
1. Brown the Butter:
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In a saucepan over medium heat, melt the butter. Stir constantly until it foams and begins to turn golden brown and smell nutty (around 5–7 minutes). Immediately remove from heat and let it cool slightly.
2. Prepare the Filling:
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In a large bowl, toss peaches with sugars, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch.
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Pour in the brown butter and mix until everything is coated.
3. Assemble the Cobbler:
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13″ baking dish.
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Press one pie crust into the bottom of the dish and up the sides. Trim edges if needed.
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Pour the peach mixture over the crust.
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Top with the second crust. You can leave it whole with slits cut on top, or make a lattice crust.
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Brush top with beaten egg (if using), and sprinkle with cinnamon sugar.
4. Bake:
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Bake for 45–50 minutes, or until the top is golden and the filling is bubbly.
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If the crust starts to brown too quickly, loosely cover with foil halfway through.
5. Cool and Serve:
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Let cool for 15–20 minutes before serving.
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Serve warm with a scoop of vanilla ice cream or whipped cream.
