Double Crust Brown Butter Peach Cobbler Recipe

There’s just something magical about digging into a bubbling, golden-brown Double Crust Brown Butter Peach Cobbler. The combination of juicy peaches, rich nutty brown butter, and a flaky double pie crust creates a symphony of summer flavors in every bite. Whether you’re using the juiciest fresh peaches you can get your hands on or relying on trusty canned peaches for convenience, this cobbler guarantees both comfort and nostalgia—plus the irresistible aroma that fills your kitchen as it bakes is half the experience. Let’s bake some delicious memories together!

Ingredients You’ll Need

The beauty of this Double Crust Brown Butter Peach Cobbler is how its simple, everyday ingredients transform into something truly extraordinary. Every element plays a role in delivering flavor, texture, or a pop of color, so don’t skip any!

• Pillsbury refrigerated pie crusts: Store-bought crusts save time, but you can impress with homemade if you’re feeling ambitious.
• Peaches: Fresh delivers the brightest flavor, but drained canned work perfectly for off-season baking.
• Unsalted butter, browned: Browning the butter adds that incredible nutty, caramelized aroma—don’t rush this!
• Granulated sugar: Sweetens the peaches and helps them release their juices.
• Brown sugar: Deepens the flavor with a hint of molasses.
• Lemon juice: Balances out the sweetness and brightens the filling.
• Vanilla extract: Elevates every flavor in the cobbler with warm, comforting notes.
• Ground cinnamon: Gives warmth and spice, the signature of any good peach dessert.
• Nutmeg: Adds just a touch of warmth to enhance the spices (don’t overdo it!)
• Cornstarch: Thickens the filling so it’s perfectly scoopable and not soupy.
• Optional extra pre-baked crust pieces: For those who want extra crunch or to make a triple crust situation.
• Optional crumble topping (flour, butter, sugar mix): Adds even more crispy, sweet texture if you love a cobbler with a crunchy cap.

How to Make Double Crust Brown Butter Peach Cobbler

Step 1: Prep and Preheat

Before you even think about peaches and pie crust, get that oven nice and hot—preheat to 425°F (220°C) so your Double Crust Brown Butter Peach Cobbler will bake up bubbly and golden. Gather your ingredients, line up your pie dish, and practice a little patience for the buttery aromas to come.

Step 2: Brown the Butter

This is where the magic really starts! In a saucepan over medium heat, melt your unsalted butter. Watch it carefully, swirling the pan occasionally. It will foam and then begin to turn brown, releasing a heavenly nutty aroma. As soon as you see golden flecks and smell that gorgeous nuttiness, take it off the heat—burnt butter is not what we’re after!

Step 3: Mix the Peach Filling

Combine your sliced peaches, both sugars, lemon juice, vanilla extract, cinnamon, nutmeg, and cornstarch in a large bowl. Pour in the warm brown butter and stir so every peach slice is coated in that shiny, fragrant mixture. The cornstarch will help keep your filling firm and luscious after baking.

Step 4: Layer the Bottom Crust

Roll out one pie crust and gently fit it into your 9-inch pie dish, pressing it against the sides and bottom. Don’t worry if it’s not picture-perfect—rustic is part of cobbler’s charm! The crust will hold all that juicy filling, ready to soak up deliciousness.

Step 5: Fill With Peach Mixture

Carefully pour your peach mixture into the prepared pie crust, making sure it’s evenly spread. You want every slice to have a perfect balance of fruit and syrupy filling. If you’re feeling fancy, tuck some of those optional pre-baked crust pieces in the filling for bonus texture.

Step 6: Add the Top Crust

Roll out your second pie crust and lay it over the filled pie dish. Pinch the edges to seal (get creative with your crimping style!) and cut a few vents to allow steam to escape. These little slits are essential—you don’t want the filling to turn your crust soggy.

Step 7: Bake Until Golden

Slide the cobbler into the oven and bake for 30-35 minutes, or until the crust is a deep golden brown and the filling bubbles eagerly at the edges. For extra crunch, add some crumble topping for the last 10 minutes of baking—totally optional, but oh-so-worth it.

Step 8: Cool Just Enough

Once your Double Crust Brown Butter Peach Cobbler emerges hot and fragrant, let it cool for at least 15 minutes. This gives the filling time to set, so your servings will be firm yet still wonderfully gooey inside.

How to Serve Double Crust Brown Butter Peach Cobbler

Garnishes

For a classic finish, a generous scoop of creamy vanilla ice cream melting over the warm Double Crust Brown Butter Peach Cobbler is pure heaven. Dust the top with powdered sugar, add a sprig of fresh mint, or top with a dollop of whipped cream for an extra-special presentation.

Side Dishes

Pair your cobbler with a fresh fruit salad, crisp green salad, or a hot cup of rooibos or Earl Grey tea to balance the sweetness. If you’re turning it into a special brunch, serve with sausage links or bacon and hot coffee for that heartwarming touch.

Creative Ways to Present

Try baking the filling in individual ramekins for dinner parties or summer gatherings—everyone loves getting their own mini Double Crust Brown Butter Peach Cobbler! Or, cut star-shaped vents in your top crust for a festive touch. Layer with a handful of crushed pecans or toasted almonds before baking for crunch.

Make Ahead and Storage

Storing Leftovers

Cover your leftover Double Crust Brown Butter Peach Cobbler with foil or plastic wrap and tuck it in the fridge. It’ll stay fresh for up to 4 days, and the flavors often deepen, making tomorrow’s slice even more irresistible.

Freezing

You can freeze the baked cobbler (or even unbaked, assembled up to the final crust) for up to 3 months. Wrap it tightly in foil and pop it into a freezer-safe bag. Thaw in the fridge overnight before reheating for best results.

Reheating

To reheat, simply cover the cobbler loosely with foil and warm it in a 350°F oven for 15-20 minutes. Individual portions can be microwaved for a minute or two, but a quick oven refresh brings back that crisp, flaky crust.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If using canned, be sure to drain them well so your Double Crust Brown Butter Peach Cobbler doesn’t turn out watery. Thaw and drain frozen peaches thoroughly before mixing with the other ingredients.

How can I make this recipe gluten-free?

You can substitute a gluten-free pie crust (either homemade or store-bought) and ensure your cornstarch or thickener is certified gluten-free. The filling ingredients are naturally gluten-free already!

Why is browning the butter so important?

Browning the butter brings a nutty, rich depth to the cobbler that regular melted butter can’t match. It elevates the entire dessert, turning it into a real showstopper. Just watch closely so you don’t burn it!

Can I prepare this cobbler ahead of time?

Yes! You can make the filling a day ahead and store it covered in the fridge. Assemble with the crust and bake when ready to serve. Or, assemble the whole cobbler and refrigerate, then bake fresh for guests.

What if my crust is browning too fast?

If the edges of your crust are coloring before the cobbler is done, lightly cover just the edges with foil. This protects them and ensures a perfectly golden-brown finish every time.

Final Thoughts

If you’re searching for a dessert that’s as comforting as it is impressive, give this Double Crust Brown Butter Peach Cobbler a try. Each bite delivers nostalgia, warmth, and celebration. Gather your favorite people (and a scoop of ice cream!), and prepare to make new sweet memories.

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