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Cozy Brown Butter Peach Cobbler Recipe with Easy Cinnamon Biscuit Topping

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A warm and comforting peach cobbler featuring juicy peaches simmered in nutty brown butter and topped with a soft, cinnamon-spiced biscuit crust. Perfect for cozy evenings and quick to prepare.

Ingredients

Scale
  • 6 cups fresh ripe peaches, peeled and sliced (about 900 g) or frozen peaches, thawed and drained
  • 4 tablespoons unsalted butter (57 g), browned
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup brown sugar (50 g)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice (15 ml)
  • 2 tablespoons all-purpose flour (16 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (113 g), cold and cubed
  • 3/4 cup whole milk or buttermilk (180 ml)

Instructions

  1. Peel the peaches by blanching them in boiling water for 30 seconds, then plunge into ice water to loosen the skins. Slice into about 1/2-inch thick wedges.
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir constantly as it foams and then turns golden brown with a nutty aroma (about 4-6 minutes). Remove from heat immediately once browned.
  3. Return the browned butter to low heat, add sliced peaches, granulated sugar, brown sugar, cinnamon, lemon juice, vanilla extract, and a pinch of salt. Stir gently, then sprinkle the 2 tablespoons flour over the peaches and stir to combine. Cook for about 5 minutes until juices thicken slightly and peaches are tender but hold shape.
  4. Preheat the oven to 375°F (190°C).
  5. In a large bowl, whisk together 2 cups flour, baking powder, 2 tablespoons sugar, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt. Add the cold, cubed butter and cut into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits.
  6. Pour 3/4 cup whole milk or buttermilk into the flour mixture. Stir gently with a wooden spoon just until combined; do not overmix. The dough should be soft and sticky.
  7. Pour the peach filling into a greased 8×8 inch baking dish, spreading evenly. Drop spoonfuls of the biscuit dough over the peaches, leaving gaps so peaches bubble through during baking.
  8. Bake in the preheated oven for 30-35 minutes until the biscuit topping is golden brown and cooked through. If topping browns too quickly, tent loosely with foil after 20 minutes.
  9. Let the cobbler rest for 10 minutes before serving to allow juices to thicken.

Notes

Use high-quality butter like Kerrygold for best flavor when browning. Peeling peaches is optional but yields smoother texture. Avoid overmixing biscuit dough to keep topping tender. If topping browns too fast, tent with foil. Frozen peaches can be used but thaw and drain excess liquid first. For gluten-free, substitute all-purpose flour with 1-to-1 gluten-free baking flour blend. For dairy-free, use coconut oil instead of butter and almond or oat milk instead of cow’s milk. Adding a splash of bourbon or rum to the peach filling adds a warm adult twist.

Nutrition

Keywords: peach cobbler, brown butter, cinnamon biscuit topping, easy dessert, summer dessert, cozy dessert, peach recipe

Find it online: https://sofiaspice.com/cozy-brown-butter-peach-cobbler-recipe-with-easy-cinnamon-biscuit-topping/