Double Crust Brown Butter Peach Cobbler

Here’s a Double Crust Brown Butter Peach Cobbler recipe that combines sweet, juicy peaches with a nutty brown butter flavor and buttery, flaky top and bottom crusts. It’s cozy, golden, and absolutely perfect for summer (especially with ice cream!).

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🍑 Double Crust Brown Butter Peach Cobbler

🔹 Ingredients

For the Pie Crust (Double Crust):

You can use store-bought pie dough (2 rounds), but homemade is worth it!

• 2½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp sugar (optional, for sweetness)

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tbsp ice water

For the Brown Butter:

• ½ cup (1 stick) unsalted butter

For the Peach Filling:

• 6–8 ripe peaches (about 2.5–3 lbs), peeled and sliced

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 2 tbsp lemon juice

• 2 tbsp cornstarch

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp vanilla extract

• Pinch of salt

Optional:

• 1 tbsp bourbon (for added depth)

• 1 egg + 1 tbsp milk (for egg wash)

• Coarse sugar for sprinkling

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🔪 Instructions

1. Make the Pie Dough (or use pre-made):

1. In a large bowl, mix flour, salt, and sugar.

2. Cut in cold butter using a pastry cutter or your fingers until crumbly.

3. Gradually add ice water until the dough comes together.

4. Divide into two disks, wrap, and refrigerate for at least 1 hour.

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2. Brown the Butter:

1. In a skillet, melt ½ cup butter over medium heat.

2. Cook, stirring frequently, until it foams and turns golden brown with a nutty aroma (~5–7 minutes).

3. Remove from heat and let cool slightly.

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3. Prepare the Peach Filling:

1. In a large bowl, toss sliced peaches with sugars, lemon juice, cornstarch, cinnamon, nutmeg, vanilla, salt, and cooled brown butter.

2. Let sit for 10–15 minutes to draw out juices.

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4. Assemble the Cobbler:

1. Preheat oven to 375°F (190°C).

2. Roll out one disk of dough and press into a greased 9×13″ baking dish (or deep-dish pie pan).

3. Add the peach filling, including juices.

4. Roll out the second dough disk and lay over the top. You can do a full crust, lattice, or rustic-style.

5. Seal the edges and cut slits if using a full crust.

6. Brush with egg wash and sprinkle with coarse sugar.

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5. Bake:

• Bake for 45–55 minutes, or until the crust is golden and the filling is bubbling.

• If the edges brown too quickly, cover them with foil.

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🍨 To Serve:

Cool for 20–30 minutes so the juices set. Serve warm with vanilla ice cream or whipped cream.

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Would you like a version using canned or frozen peaches, or a gluten-free adaptation?