Brown Butter Peach Cobbler takes this humble dessert to a whole new level! Brown butter, fresh peaches, cinnamon, vanilla and fresh lemon baked into a simple sweet batter made with Greek yogurt. Over the top delicious!
Ingredients
5-6cupspeaches, skin washed and left on if desired or peeled
4tablespoonsbutter, unsalted
1teaspooncinnamon
1/4cupgranulated sugar
1teaspooncornstarch*, more if the peaches are extra juicy
1teaspoonvanilla or almond extract
2tablespoonsfresh squeezed lemon juice
1cupall purpose flour
1/2cupsugar plus 2 tablespoons
1teaspoonbaking powder
1/2teaspoonsalt
1cupplain unsweetened Greek yogurt or sour cream, in Spain's humid environment, I use 3/4 cup!
2tablespoonsmilk
Instructions
Lightly grease a 9x9 or other 2 quart baking dish
Cut peaches into slices or chunks and set aside.
Preheat oven to 350 with rack in middle of oven.
In a saute pan or fry pan, melt butter over medium heat until the butter begins to brown and little flecks appear. Be careful to not burn the butter! Remove pan from heat.
To the butter in frying pan, add the chopped peaches, 1/4 cup of sugar, cinnamon, vanilla, cornstarch and fresh lemon juice. Toss until all of the peaches are coated.
Place pan back on burner on medium heat and heat just until mixture starts to bubble, cook for one minute. Remove from heat and turn off burner.
In a medium bowl, place flour, 1/2 cup + 2 tablespoons sugar, baking powder, salt and Greek yogurt (or sour cream) and milk. Fold with a fork just until the ingredients are mixed together. Do not over mix.
Pour the peach mixture into the prepared baking pan.
Top peaches with the batter. The batter will be thick, spread it a bit with the back of the spoon.
Place the baking pan on top of a cookie sheet to catch any syrup that may bubble over.
Bake for about 45 minutes, uncovered, until topping is baked thru and the top of the cobbler is golden brown.
Let cool for at least 15 minutes, serve warm or at room temperature.
Notes
If the peaches or fruit are very juicy, you may want to add additional cornstarch. I have found 1 teaspoon is about right. This dessert is best when some juice is still in the bottom of the pan after baked.
If you don't have plain Greek yogurt or sour cream, you may use milk or buttermilk instead.
If the dessert is not eaten after the first day, cover and refrigerate any leftovers.