Double Crust Brown Butter Peach Cobble

Here’s a Double Crust Brown Butter Peach Cobbler recipe that combines the rich nuttiness of browned butter with sweet, juicy peaches and a buttery, flaky top and bottom crust. It’s cozy, indulgent, and perfect for late summer.

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🍑 Double Crust Brown Butter Peach Cobbler

⭐ What makes it special:

• Brown butter adds a deep, nutty flavor

• Two crusts: one underneath (like a pie) and one golden layer on top

• Fresh (or frozen) peaches make it juicy and seasonal

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📝 Ingredients

For the filling:

• 6–7 cups fresh peaches, peeled and sliced (or thawed if frozen)

• 3/4 cup granulated sugar (adjust depending on peach sweetness)

• 1/4 cup brown sugar

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 3 tbsp cornstarch

For the brown butter:

• 1 cup (2 sticks) unsalted butter

For the crust:

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 1 tbsp sugar

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

• 6–8 tbsp ice water

For assembly:

• 1 egg (for egg wash)

• Coarse sugar for sprinkling (optional)

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🔥 Instructions

1. Make the crust (can be done ahead):

1. In a large bowl, whisk together flour, salt, and sugar.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Add ice water, a tablespoon at a time, until dough holds together.

4. Divide in two, flatten into discs, wrap, and chill for at least 1 hour.

2. Brown the butter:

1. In a saucepan, melt 1 cup butter over medium heat.

2. Stir constantly until it foams, then browns and smells nutty (about 5–7 mins).

3. Pour into a heat-safe bowl and cool slightly.

3. Prepare the filling:

1. In a large bowl, toss peaches with both sugars, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch.

2. Pour the slightly cooled brown butter over the peaches and gently mix.

4. Assemble the cobbler:

1. Preheat oven to 375°F (190°C).

2. Roll out one disc of dough and place into a 9×13″ baking dish or deep pie dish. Let edges hang slightly over.

3. Add the peach filling evenly.

4. Roll out the second disc and place on top. Crimp edges to seal.

5. Cut slits or small vents in the top crust.

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

5. Bake:

• Bake for 45–55 minutes, until the crust is golden brown and juices are bubbling.

• If edges brown too quickly, cover with foil halfway through.

6. Cool and serve:

• Let cool for at least 30 minutes to allow juices to thicken.

• Serve warm with vanilla ice cream or whipped cream.

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🧁 Tips:

• Make ahead: Crust can be frozen up to 3 months.

• No fresh peaches? Frozen or canned (drained) peaches work—just adjust sugar.

• Add-ins: A handful of raspberries or a splash of bourbon enhances the filling beautifully.