Beneath the golden, crisp top and tender base of this Double Crust Brown Butter Peach Cobbler Recipe lies a bubbling, syrupy treasure of fresh summertime peaches that puts every other peach dessert to shame. There’s something magical about the contrast of rich brown butter pastry with sweet, cinnamon-scented fruit that always steals the spotlight at gatherings (and the very first bite off my own spoon every single summer). If you’ve never met cobbler at its most decadent and aromatic, you’re in for a treat: each element in this recipe—from the toasty undertones of browned butter, to that double layer of flaky crust—adorns lush, jammy peaches for a cobbler that’s nothing short of celebration-worthy.
Ingredients You’ll Need
The key to a truly unforgettable Double Crust Brown Butter Peach Cobbler Recipe is using simple, quality ingredients that shine on their own, but work even better together. Each one plays an important role in building layers of sweetness, aroma, and that buttery, memorable texture.
- Fresh Peaches (6 cups, peeled and sliced): The starring ingredient—go for ripe and fragrant for the juiciest, most flavorful filling.
- Granulated Sugar (1/2 cup for filling, 1 tbsp for crust): Sweetens both the fruit and the pastry, balancing tartness and enhancing natural peach flavor.
- Brown Sugar (1/4 cup): Adds delicious caramel notes that complement the brown butter.
- Cornstarch (2 tbsp): Thickens the filling so you get a lush, not runny, cobbler bite each time.
- Lemon Juice (1 tbsp): Brightens and balances the sweetness, keeping the filling fresh-tasting.
- Vanilla Extract (1 tsp): Infuses the filling with aromatic warmth and rounds out the flavors.
- Ground Cinnamon (1/2 tsp for filling, 1/2 tsp for topping): Gives cozy spice to the peaches and the crust’s golden finish.
- Nutmeg (1/4 tsp): A little goes a long way—just a pinch deepens the flavor complexity.
- Salt (pinch for filling, 1 tsp for crust): Balances sweetness and intensifies every other flavor in the dish.
- All-Purpose Flour (2 1/2 cups): The backbone of your double crust—gives it structure and flakiness.
- Unsalted Butter (1 cup for crust, 2 tbsp melted for topping): Browning the butter for the crust gives a nutty, toasty aroma that defines this cobbler’s flavor.
- Ice Water (6–8 tbsp): Added a tablespoon at a time to make dough that’s perfectly tender, never tough.
- Coarse Sugar (1 tbsp): Sprinkled on top for sparkling crunch and a bakery-style look.
How to Make Double Crust Brown Butter Peach Cobbler Recipe
Step 1: Brown the Butter for the Crust
The heart of this Double Crust Brown Butter Peach Cobbler Recipe is a rich, nutty crust made by browning your butter just right. Melt 1 cup unsalted butter over medium heat, stirring regularly as it foams and then turns golden brown with a toasty aroma—don’t rush this step! Once browned, transfer the butter to a heatproof bowl and chill it until it’s firm but still pliable, giving your crust irresistible depth and flavor.
Step 2: Make and Chill the Pie Dough
Combine your flour, sugar, and salt in a mixing bowl. Add the chilled brown butter, cutting it in until the mixture resembles coarse, sandy crumbs. Drizzle in ice water, tablespoon by tablespoon, gently mixing until the dough just holds together (be careful not to overwork!). Divide the dough into two disks, wrap them snugly in plastic, and let them chill for at least one hour—this downtime ensures flakiness in your final bake.
Step 3: Prepare the Peach Filling
While your crust chills, toss together your sliced peaches, sugars, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt in a large bowl. Make sure the fruit is evenly coated; the sugar will coax out those delicious peach juices and the cornstarch will help them thicken perfectly in the oven.
Step 4: Roll Out the Bottom Crust and Layer the Filling
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Roll out one of the chilled dough disks on a floured surface until big enough to fit the bottom and sides of your dish. Gently lay it in, smoothing any tears, and spread half of the peach filling over top—this not only gives you double the fruit but also helps prevent a soggy base.
Step 5: Add the Top Crust and Final Peach Layer
Roll out the second dough disk and cut it into strips for a lattice or leave it whole for a classic pie-style top. Layer it over the first portion of peaches, then finish with the rest of your juicy filling. If using strips, crisscross or weave them for a rustic look; either way, you’re getting a double helping of crust and fruit in every bite.
Step 6: Finish and Bake
Brush the top crust with melted butter, then sprinkle generously with coarse sugar and cinnamon. This finishing touch gives an irresistible golden crunch. Bake in the center of your oven for 45 to 55 minutes, or until the crust is deeply golden and the filling bubbles thickly around the edges. Allow your Double Crust Brown Butter Peach Cobbler Recipe to cool slightly, so the juices set but everything is still warm and inviting.
How to Serve Double Crust Brown Butter Peach Cobbler Recipe
Garnishes
For an extra-special presentation and even more flavor, I love adding a big scoop of vanilla bean ice cream or a mound of freshly whipped cream on top. A sprinkle of chopped toasted pecans or a drizzle of caramel sauce doesn’t hurt either—each bite feels like the perfect finale to a summer meal.
Side Dishes
This cobbler pairs beautifully after a light summer dinner or even as a brunch treat. Serve alongside fresh mint leaves, a cold pitcher of sweet iced tea, or a platter of cheeses and nuts for a Southern-inspired spread that balances the sweetness of the peaches.
Creative Ways to Present
For parties, try baking the Double Crust Brown Butter Peach Cobbler Recipe in individual ramekins for adorable, single-serve portions. Or, cut into neat squares and serve on a platter dusted with powdered sugar if you’re going for a casual buffet. For a festive touch, tuck in a few edible flowers or peach slices on top as a finishing flourish.
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, store them in an airtight container in the fridge for up to three days. The crust stays delightfully crisp, and the flavors actually meld and deepen—making that second (or third) helping just as good, if not better.
Freezing
You can freeze the fully baked cobbler for up to two months. Let it cool completely, wrap tightly with foil and plastic wrap, and freeze. When that peach craving hits, just thaw overnight in the fridge before reheating.
Reheating
To bring your cobbler back to life, warm it (covered loosely with foil) in a 350°F oven for about 15–20 minutes, or until heated through. This keeps the crust crisp and the filling gooey and fresh—almost like it just came out of the oven.
FAQs
Can I use canned peaches instead of fresh or frozen?
Absolutely—you can use canned peaches (drain them well first), though they tend to be a bit sweeter and softer. For the brightest, most robust peach flavor in the Double Crust Brown Butter Peach Cobbler Recipe, fresh peaches are ideal when they’re in season.
What if I want to make this gluten-free?
A 1-to-1 gluten-free flour blend works beautifully in place of regular flour for the crust, so you can still get those double layers of flaky goodness!
How do I prevent a soggy bottom crust?
Chilling the crust thoroughly before baking and layering half the peaches on the bottom both help keep it from getting soggy. Make sure your filling isn’t too juicy—drain excess liquid if needed.
Can I add other fruits to this recipe?
Definitely! Try mixing in berries, nectarines, or even plums to vary the flavor. Just keep the total fruit amount consistent to keep the cobbler ratios just right.
Is it possible to make this ahead of time?
Yes—you can prepare the crust and the peach filling up to a day in advance and keep them refrigerated separately. Assemble and bake when you’re ready to enjoy the freshest results.
Final Thoughts
If you’re searching for the ultimate summer dessert, don’t let this Double Crust Brown Butter Peach Cobbler Recipe pass you by. Every bite bursts with juicy peaches, aromatic spice, and a rich, buttery pastry that’s worth every minute in the kitchen. Gather your ingredients, invite your favorite people, and let this cobbler become your new cherished tradition!
Print
Double Crust Brown Butter Peach Cobbler Recipe
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of this Double Crust Brown Butter Peach Cobbler. A luscious peach filling topped with a brown butter crust, this dessert is a true Southern classic perfect for any occasion.
Ingredients
For the filling:
- 6 cups fresh peaches, peeled and sliced (or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
For the brown butter crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, browned and chilled until firm
- 6–8 tablespoons ice water
- 2 tablespoons unsalted butter, melted
- 1 tablespoon coarse sugar
- 1/2 teaspoon cinnamon
For topping:
Instructions
- Brown the butter: Melt 1 cup butter in a saucepan until golden brown with a nutty aroma. Refrigerate until solid but workable.
- Prepare the crust: Whisk flour, sugar, and salt. Cut in browned butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Chill.
- Assemble the cobbler: Preheat oven. Combine peach filling ingredients. Roll out dough, fit into baking dish, add peach filling, top with remaining dough, and peach slices. Brush with melted butter, sprinkle with sugar and cinnamon.
- Bake: Bake until golden and bubbly. Let cool slightly before serving.
Notes
- Enhance flavor with bourbon or vanilla bean paste in the filling.
- Serve warm with ice cream or whipped cream.
- Crust can be made ahead and chilled.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 32 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
