Peach cobbler

Peach Cobbler with Brown Butter is the perfect balance of rustic comfort and refined flavor.

Sweet, juicy peaches are simmered with cinnamon, vanilla, and a touch of brown sugar until glossy and jammy, then layered into a hot baking dish.

A nutty, golden brown butter batter is poured over the fruit and finished with a generous sprinkle of Demerara sugar for a caramelized crunch. The result? A bubbling, golden cobbler with peaches on the bottom, a tender cake-like topping, and just the right balance of sweetness and spice.

Best served warm with a scoop of vanilla ice cream or a spoonful of crème fraîche.

For the peaches (bottom)

6 -7 large peaches peeled & sliced

1 tbsp unsalted butter

65 g (1/3 cup) white sugar

40 g (3 tbsp) dark brown sugar

2 tsp lemon juice

2 tsp vanilla extract

1 tsp ground cinnamon

¼ tsp ground ginger

2 tsp cornstarch

pinch of salt

For the batter (top)

115 g (8 tbsp / 1 stick) unsalted butter, browned until golden with amber flecks

125 g (1 cup) flour

100 g (1/2 cup) white sugar

1 ½ baking powder

½ tsp sea salt

240 ml (1 cup) whole milk

Finish

2 tbsp Demerara sugar

To serve

Vanilla ice cream, whipped cream, or crème fraîche

1. Preheat oven to 180°C / 350°F. Lightly grease a 23×33cm (9×13") baking dish with butter and place it in the oven to heat.

2. In a skillet, melt 1 tbsp (15g) butter. Add the chopped peaches immediately. Sprinkle over the white sugar, dark brown sugar, lemon juice, vanilla, cinnamon, ginger, cornstarch, and a pinch of salt. Cook gently for 6–7 minutes, stirring occasionally, until the peaches are glossy and syrupy.

3. Meanwhile, in a small pan, melt 115g (8 tbsp / 1 stick) butter over medium heat. Cook, swirling often, until the foam subsides and brown flecks form on the bottom, about 5 minutes. The butter should turn dark golden with amber specks and smell nutty. Remove from the heat and let cool slightly, 2–3 minutes.

4. In a bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk until smooth, then whisk in the browned butter (including the amber flecks). The batter should be pourable but not watery.

5. Carefully remove the hot baking dish from the oven using oven gloves. Transfer the peaches and their juices into the dish. Pour the batter evenly over the peaches — do not stir. Sprinkle the top with Demerara sugar.

6. Bake in the oven for 40-45 minutes, until the cobbler is golden, puffed, and bubbling at the edges.

7. Let cool for 10 minutes before serving. Spoon into bowls, making sure to get plenty of both fruit and crust in each portion. Serve warm with ice cream, whipped cream, or crème fraîche.

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