Brown Butter Peach Cobbler Recipe Easy Homemade Vanilla Bean Cobbler
A warm, nutty brown butter peach cobbler enhanced with real vanilla bean, offering a perfect balance of buttery richness and fruity sweetness in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 5–6 medium fresh peaches, peeled and sliced (about 4 cups or 600g)
- 1/2 cup (115g) unsalted butter, browned
- 1 cup (120g) all-purpose flour (or gluten-free flour blend)
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (50g) brown sugar
- 1 teaspoon (4g) baking powder
- 1/4 teaspoon (1.5g) salt
- 3/4 cup (180ml) whole milk (or dairy-free milk like almond or oat)
- Seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla bean paste)
- 1 tablespoon (15ml) lemon juice
- 1/2 teaspoon cinnamon (optional)
Instructions
- Peel and slice 5-6 medium peaches (about 4 cups or 600g). Toss with 1/4 cup (50g) granulated sugar, 1 tablespoon (15ml) lemon juice, and 1/2 teaspoon cinnamon if using. Set aside to macerate for about 10 minutes.
- In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and browns to a golden color with a nutty aroma, about 5-7 minutes. Remove from heat immediately to prevent burning.
- In a large bowl, whisk together 1 cup (120g) all-purpose flour, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, 1 teaspoon (4g) baking powder, and 1/4 teaspoon (1.5g) salt.
- Add 3/4 cup (180ml) whole milk and the scraped seeds from 1 vanilla bean to the dry ingredients. Pour in the warm browned butter, stirring gently until just combined. Batter will be thick but pourable.
- Pour the batter into a prepared 9×9 inch (23×23 cm) cast iron skillet or oven-safe baking dish. Spoon the peach mixture evenly over the top without stirring.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the cobbler rest for about 10 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
Use a light-colored pan to brown butter to monitor color changes and avoid burning. Let milk come to room temperature before mixing to prevent clumpy batter. Peeling peaches is easier if you blanch them briefly. Keep an eye on the cobbler after 35 minutes to avoid overbaking. Burnt butter tastes bitter and should be discarded.
Nutrition
- Serving Size: 1/8 of the cobbler
- Calories: 280320
- Fat: 14
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: brown butter, peach cobbler, vanilla bean, easy dessert, homemade cobbler, summer dessert, fruit cobbler