Ingredients
For the filling:
- 1/2 cup (113 grams) unsalted butter
- 6 cups (32 ounces) frozen sliced peaches*
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) dark brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 tablespoon cornstarch
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice (about half a medium lemon)
For the batter:
- 2 cups (400 grams) granulated sugar
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 cups buttermilk
- Cinnamon sugar to dust top of batter before baking (optional)
Directions
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Preheat the oven to 400°F. Generously spray a 9×13 glass or ceramic pan with baking spray.
Brown the butter:
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Melt butter in a stainless steel sauté pan or wide saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3 minutes after the popping stops, remove from heat. Remove 1/4 cup of the browned butter into a glass measuring cup and set aside. Keep the remaining butter in the pan to cook the peaches.
Make the filling:
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Place the pan back on medium heat, and add the peaches, sugars, salt, spices, and cornstarch. Mix until combined. Cook for about 10-15 minutes, or until the peaches are soft and the mix is syrupy. Remove from heat. Add in the bourbon (if using), vanilla, and lemon juice. Mix until combined and set aside.
Make the batter:
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In a medium bowl, whisk together the sugar, flour, salt, and baking powder. In a separate bowl, mix together the prepared ¼ cup of browned butter and the buttermilk until combined. Add the wet mixture to the dry mixture, stirring until combined and no clumps are visible. Reserve a 1⁄2 cup of batter and set aside.
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Pour the batter (minus the ½ cup set aside) into the prepared pan.
Assemble:
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Spoon the peach mixture as evenly as possible over the batter. With a fresh spoon, dollop the remaining 1/2 cup of batter on top of the peaches. Dust with cinnamon sugar (optional).
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Bake for 45-55 minutes, or until the peaches are bubbling and the topping is golden brown. Once the cobbler has been removed from the oven, let sit for 20-30 minutes before serving. Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy!
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To store leftover cobbler, place in an airtight container and store in the refrigerator for up to a week. To reheat leftovers in the oven, bake at 400°F for 15-20 minutes.
In the notes of this recipe you talk about the difference between cobblers and crisps; I’m trying to make an two apple cobblers with this topping and then one with your best pie crust recipe as the top. Can I use the apple crisp recipe for the base of an apple cobbler? Will that work? Thank you for your help.
Hi Amy! We haven’t tried that, but I don’t see why not! Let us know how it goes 🙂
Absolute stand out of a cobbler – brown butter makes this a tad nutty which goes great with all the peach spices. Buttermilk and baking powder interaction leads to a perfectly fluffy topping. Was surprised to find it served almost like a pie, no leakage! Will make again.
Planning on making this weekend! If I were to use an 8×8 or 9×9 pan, could I half the recipe? Would it still be baked at 400 degrees just for less time? Thank you!
Hi Caroline! We haven’t tried that, but it should work just fine 🙂 Simply cut the recipe in half and bake in a glass or ceramic 8×8-inch pan for best results. The bake temp will stay the same but you may need to shave a few minutes off the bake time. Let us know what you think once you’ve tried this cobbler! Happy baking 🙂
You had me at brown butter! I haven’t made it yet but I know this is the one!
Let us know what you think when you give it a try! 🙂
sooo good! I had to use canned peaches and reduced the sugar, it was wonderful!
I made this today for a birthday party and mostly it was a hit with my family. It was a bit too sweet for many of us and the top got so dark I removed it from the oven before the minimum time posted. I gave 4 stars only because we would have liked less sweetness and more peach flavor. I will certainly make this again with more peaches and less sugar.
This was my first time trying a cobbler, making or eating! It won’t be my last, this was so delicious and easy to make! I used fresh peaches and address a little more than the recipe called for and it was fantastic!
So thrilled to hear this was such a hit, Connie!!
Fabulous!!! Will definitely make again!!
Tried many of your recipes , this is my first post
Thank you for sharing !
Yay! So excited you loved this cobbler so much, Kathy!! Glad to hear you’re enjoying Tessa’s recipes 🙂
This time of year there are a million peach cobbler recipes, and I’ve tried many, but this one is absolutely the BEST one ever!. I made it exactly as written, using a combination of fresh peeled peaches and nectarines, 10 altogether. The brown butter, spices and bourbon smelled heavenly as the cobbler baked and bubbled. I had extra juice when I assembled the cobbler, so I drizzled it onto the scoop of ice cream along side the cobbler. The biscuit base/topping was a perfect consistency and sweetness.
FYI…be sure to place your glass casserole dish onto a foil-lined sheet pan to catch any bubble-over that might occur. This recipe fills the dish to the tippy top.
So happy to hear that you enjoyed this cobbler so much, Keengreen!! Good tip there, too 🙂
Delicious, thanks for another great recipe! This one’s a keeper for sure!!
Yay! So happy to hear this cobbler was a hit, Emily!!
I baked this cobbler for my family when we had some out of towners visiting and everyone loved it! It was my first cobbler and it was so tasty! The spices were reminiscent of thanksgiving which I wasn’t expecting. I’d bake this again!
That’s so great to hear, Emily! Glad your first cobbler-making experience was great, and it tasted delicious, too!
Very easy to make! It looks delicious. We will sample and share with friends tomorrow-August 1st.
Hi Joanna! So great to hear that this cobbler smelled delicious – hopefully it tasted just as great!!
AMAZING! The brown butter sends this cobbler over the top! I grew up in Atlanta and this just brings back so many memories. Thank you for sharing!
So happy to hear this cobbler was delicious and brought back fond memories, Kristen!
I baked this for the July baking competition and WOW, it’s so delicious! Super easy, the instructions were simple to follow, and the results were fantastic. Thanks for the yummy dessert! I posted my favorite photo on Instagram at @frenchvanillabaker 🙂
Woohoo! So thrilled you loved this cobbler so much, Danielle!! Your picture looks beautiful!!
Fresh peaches from the farmers market were a challenge to pit and slice but the cobbler turned out great. The browned butter flavor added richness to the sweet fruit. I will try frozen next time.
Hi Mary Ann! The frozen peaches definitely cut down on the prep time! I’m glad you enjoyed the cobbler, even if it was a bit more labor-intensive with the fresh peaches!
I had never made a cobbler before, so this was my first try. It was so easy, especially with the frozen peaches! Loved the smell while it was baking, and loved the taste even more. Yum!
Yay! So excited to hear your first cobbler experience was good – and delicious! Thanks for the comment, Robin!
Amazing!!! Came together so easily! Used canned peaches and it was amazing!
So happy you enjoyed this cobbler so much, Amanda!!
I had to quickly take a photo of this cobbler as the first peach cobbler I made went so fast I wasn’t able to get a picture of it! That is how good this peach cobbler is!! Easy recipe to follow, delicious and has become one of the family’s top favorite desserts!!!
Hi Karen! I’m so happy to hear this cobbler was such a hit!