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Perfect Brown Butter Peach Cobbler Recipe with Easy Vanilla Bean Bourbon Sauce

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A cozy and comforting peach cobbler featuring a nutty brown butter crust and a silky vanilla bean bourbon sauce, perfect for summer gatherings or cozy weekends.

Ingredients

Scale
  • 5–6 medium fresh ripe peaches, peeled and sliced (about 4 cups)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup brown sugar (50g)
  • 2 tbsp fresh lemon juice (30ml)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp all-purpose flour (15g)
  • 1/2 cup unsalted butter (115g), browned
  • 1 cup all-purpose flour (120g)
  • 1 1/2 tsp baking powder
  • 1/4 cup granulated sugar (50g)
  • 1/4 tsp salt
  • 1/2 cup whole milk (120ml)
  • 1 tsp vanilla extract
  • 1 cup heavy cream (240ml)
  • 1/3 cup granulated sugar (65g)
  • 2 tbsp butter (30g)
  • 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
  • 2 tbsp bourbon (30ml)

Instructions

  1. Prepare the Peach Filling (10 minutes): Peel and slice about 5-6 medium peaches (about 4 cups sliced). Toss them gently in a bowl with 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tbsp fresh lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, and 2 tbsp flour. Set aside to macerate.
  2. Bake the Brown Butter Cobbler Topping (15 minutes prep): In a light saucepan, melt 1/2 cup unsalted butter over medium heat. Stir constantly until the butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool slightly.
  3. Mix dry topping ingredients: In a mixing bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 cup granulated sugar, and 1/4 tsp salt.
  4. Combine wet and dry: Pour the browned butter and 1/2 cup whole milk along with 1 tsp vanilla extract into the dry mix. Stir gently until just combined; do not overmix.
  5. Assemble the Cobbler (5 minutes): Preheat oven to 375°F (190°C). Pour the peach filling into a 9×9-inch baking dish, spreading evenly. Dollop spoonfuls of the brown butter topping over the peaches.
  6. Bake (35-40 minutes): Bake until the topping is puffed, golden brown, and a toothpick inserted comes out clean. Peaches should be bubbly around edges.
  7. Make the Vanilla Bean Bourbon Sauce (10 minutes): In a small saucepan over medium heat, combine 1 cup heavy cream, 1/3 cup sugar, 2 tbsp butter, and the scraped seeds from 1 vanilla bean (or 1 tsp extract). Stir until sugar dissolves and mixture thickens slightly (5-7 minutes). Remove from heat and stir in 2 tbsp bourbon. Keep warm.
  8. Serving: Let cobbler cool for 10 minutes. Spoon warm vanilla bean bourbon sauce over individual portions.

Notes

Watch the butter carefully when browning to avoid burning. If topping browns too fast, tent loosely with foil after 25 minutes. For watery peaches, add extra flour or a tablespoon of cornstarch to the filling. Peeling peaches can be eased by scoring an ‘X’ and blanching in boiling water for 30 seconds. Make the bourbon sauce last to keep it warm and fresh. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil and plant-based milk/cream.

Nutrition

Keywords: peach cobbler, brown butter, bourbon sauce, vanilla bean, summer dessert, easy cobbler, southern dessert

Find it online: https://piperplate.com/perfect-brown-butter-peach-cobbler-recipe-with-easy-vanilla-bean-bourbon-sauce/