Double Crust Brown Butter Peach Cobbler

Ingredients:

– 2 Pillsbury refrigerated pie crusts (or homemade, if you’re fancy)

– 6–7 cups sliced peaches (fresh or drained canned)

– 1 stick (1/2 cup) unsalted butter, browned

– 1 cup granulated sugar

– 1/4 cup brown sugar

– 2 tbsp lemon juice

– 1 tsp vanilla extract

– 1 tsp ground cinnamon

– 1/4 tsp nutmeg

– 1 tbsp cornstarch (for thickening)

– Optional: extra pre-baked crust pieces for stuffing

– Optional: crumble topping (flour, butter, sugar mix)

Directions:

1. Preheat your oven to 425°F (220°C).

2. In a saucepan over medium heat, melt the unsalted butter, allowing it to brown slightly until it has a nutty aroma. Be careful not to burn it.

3. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, ground cinnamon, nutmeg, and cornstarch. Pour in the browned butter and mix until the peaches are well coated.

4. Roll out one pie crust and place it in a 9-inch pie dish, pressing it against the bottom and sides.

5. Pour the peach mixture into the pie crust, spreading it evenly.

6. If using, add optional pre-baked crust pieces on top of the peach filling for added texture.

7. Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to allow steam to escape.

8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

9. Optional: If using a crumble topping, sprinkle it over the top during the last 10 minutes of baking for a crunchy finish.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 380 kcal | Servings: 8 servings

Tips:

Serve with a scoop of vanilla ice cream for an indulgent dessert.

Let the cobbler cool for at least 15 minutes before serving to allow the filling to set.