Go Back
+ servings

Brown Butter Peach Cobbler

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!

Course Dessert
Cuisine American
Keyword cobbler, peach cobbler, peach dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • 5-6 cups peaches skin washed and left on if desired or peeled
  • 4 tablespoons butter unsalted
  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch* more if the peaches are extra juicy
  • 1 teaspoon vanilla or almond extract
  • 2 tablespoons fresh squeezed lemon juice
  • 1 cup all purpose flour
  • 1/2 cup sugar plus 2 tablespoons
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup plain unsweetened Greek yogurt or sour cream in Spain's humid environment, I use 3/4 cup!
  • 2 tablespoons milk


  1. Lightly grease a 9x9 or other 2 quart baking dish

  2. Cut peaches into slices or chunks and set aside.

  3. Preheat oven to 350 with rack in middle of oven.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Pour the peach mixture into the prepared baking pan.

  9. Top peaches with the batter. The batter will be thick, spread it a bit with the back of the spoon.

  10. Place the baking pan on top of a cookie sheet to catch any syrup that may bubble over.

  11. Bake for about 45 minutes, uncovered, until topping is baked thru and the top of the cobbler is golden brown.

  12. Let cool for at least 15 minutes, serve warm or at room temperature.

Recipe 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.