That long weekend when my granddaughter came home from college, we spent a sun-drenched afternoon at the farmers market. She wandered off to pick fresh peaches while I chatted with the local baker, who suggested browning butter for a richer filling.
Back home in my cozy kitchen, I browned a stick of butter until it smelled like toasted almonds and pooled it into a bowl of sliced peaches. The golden hue made me smile, it reminded me of summers helping Grandma in her orchard, where stone fruit dripped juice onto my sundress as we gathered baskets full.
As we rolled out two pie crusts on the counter, she teased that I was whipping up gourmet cobbler worthy of a bistro. We laughed at the simplicity: pie crust, peaches, butter, and sugar, yet it felt like alchemy. Pie dough dusted my sleeves, a little flour ending up in her braid. When I placed the top crust over the peaches and brushed it with richer brown butter, we cracked little vents and snuck a peek at that peachy filling.
When the cobbler came out of a 425°F oven, bubbling and fragrant, we both inhaled deeply. The crisp crust cracked perfectly, and golden syrup flowed from the slits like sunshine. Our spoons broke through and the first spoonful of warm peaches and buttery crust felt like coming home. She took a bite and said this would be her favorite dessert, ever.
Short Description
A warm, double‑crust peach cobbler made extra special with nutty brown butter, encasing tender, cinnamon‑spiced peaches under a golden flaky crust.
Key Ingredients
- 2 refrigerated pie crusts (Pillsbury or homemade)
- 6–7 cups sliced peaches (fresh or canned, well drained)
- ½ cup unsalted butter, browned
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 Tbsp cornstarch
- Optional: extra pre‑baked crust pieces
- Optional: crumble topping (flour, butter, sugar mix)
Tools Needed
- 9‑inch pie dish
- Small saucepan for browning butter
- Large mixing bowl
- Rolling pin
- Pastry brush
- Sharp knife for vents
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 425°F and position rack in middle.
Step 2: Brown the Butter
In a saucepan over medium heat, melt butter until it turns golden and gives off a nutty aroma, about 4–5 minutes. Watch it closely to prevent burning. Let it cool slightly.
Step 3: Combine the Peach Filling
In a large bowl, mix peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Pour in browned butter and toss until peaches are evenly coated and glossy.
Step 4: Prepare the Bottom Crust
Roll one pie crust into a 9‑inch pie dish, pressing gently into the bottom and sides.
Step 5: Add the Peach Mixture
Pour the peach filling into the crust, stirring to level it.
Step 6: Optional Crust Bits
Tuck extra pre‑baked crust pieces among the peaches for added layers of texture.
Step 7: Top with Second Crust
Roll out the second crust, place it over the peaches, and crimp the edges to seal. Cut several vents for steam release.
Step 8: Optional Crumble Topping
Sprinkle crumble mixture over the top during the last 10 minutes of baking for a crunchy finish.
Step 9: Bake
Bake at 425°F for 30–35 minutes until the crust is golden brown and filling bubbles through vents. Tent with foil if edges brown early.
Step 10: Cool Before Serving
Let the cobbler rest on a cooling rack for at least 15 minutes before slicing so the juices set.
Why You’ll Love This Recipe
Flavor Explosion: Brown butter deepens sweetness and adds nutty warmth to the peaches
Classic Comfort: Double crust offers the perfect balance of soft peaches and flaky pastry
Simple Elegance: Ready in under an hour with pantry staples and seasonal produce
Shareable: Great for potlucks, brunch, picnics, or holiday desserts
Customizable: Use homemade crust or skip crumble topping—it works every way
Mistakes to Avoid & Solutions
Burned butter: It dyes the flavor sharp
Solution: Watch closely and remove as soon as it browns
Runny filling: Soggy center ruins texture
Solution: Use 1 Tbsp cornstarch and ensure dough vents fully
Uneven browning of crust
Solution: Tent edges with foil halfway if it browns too soon
Puffy top crust
Solution: Use vent cuts for proper steam escape
Soggy bottom crust
Solution: Preheat dish or lightly blind‑bake crust 5 minutes before filling
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream
Pair with iced tea, coffee, or a light dessert wine
Cut into wedges for buffet trays or bake in mini ramekins for individual servings
Great centerpiece dessert for Mother’s Day brunch or summer reunion
Storage and Reheating Tips
Cover leftovers tightly and refrigerate for up to 3 days
Reheat single portions in a 350°F oven for 10 minutes to refresh the crust
Microwaving softens crust but works in a pinch—warm for 30 seconds
Freeze cooled, sliced cobbler in airtight container up to 2 months; thaw then reheat
FAQs
1. Can I use frozen peaches?
Yes, thaw and drain them well. You may need a splash more cornstarch.
2. What if I don’t have refrigerated crusts?
Use homemade or store‑bought pastry—just chill before rolling.
3. Can I skip the crumble topping?
Yes, it’s optional. The double crust is lovely on its own.
4. Is it gluten‑free friendly?
Use gluten‑free crusts and substitute cornstarch with a GF thickener like arrowroot.
5. What cheese does this pair with?
A mild ricotta or mascarpone on the side adds a creamy contrast, but ice cream remains a favorite.
Tips & Tricks
Select ripe peaches for sweetness and soft texture
Let brown butter cool slightly before pouring—it incorporates better
Use glass dish to check crust browning from the bottom
Chill crusts if they get warm during assembly
Make crumble from equal parts flour, sugar, and cold butter for a classic crisp
Recipe Variations
Berry Mix‑In: Add 1 cup blueberries or raspberries to the peaches before pouring
Spiced Bourbon: Stir 2 Tbsp bourbon into the peach mix for a warm adult twist
Nutty Topper: Sprinkle chopped pecans with crumble for extra texture
Heart‑Healthy: Use whole wheat crust, reduce sugars to ¾ cup combined, and add oats to crumble
Final Thoughts
My granddaughter’s grin when she lifted that cobbler slice said it all. The warm, buttery aroma brought nostalgia for summer afternoons in my grandmother’s orchard and modern memories in my own kitchen. Every bite blends sweet peaches, cozy spices, and that tender double crust—a true taste of home.
It’s a dessert that brings people together, whether it’s fresh from the oven or warm the next day. I’ll keep making it whenever I want to wrap family in flavor, one golden slice at a time.
Double Crust Brown Butter Peach Cobbler
Print ThisIngredients
- 2 refrigerated pie crusts (Pillsbury or homemade)
- 6–7 cups sliced peaches (fresh or canned, well drained)
- ½ cup unsalted butter, browned
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 Tbsp cornstarch
- Optional: extra pre‑baked crust pieces
- Optional: crumble topping (flour, butter, sugar mix)
Instructions
Step 1: Preheat Oven
Set oven to 425°F and position rack in the middle.
Step 2: Brown Butter
Melt butter in a saucepan over medium heat until golden and nutty (4–5 minutes). Let cool slightly.
Step 3: Make Peach Filling
In a bowl, mix peaches, both sugars, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Add browned butter and toss to coat.
Step 4: Prepare Bottom Crust
Press one crust into a 9-inch pie dish, covering bottom and sides.
Step 5: Fill the Crust
Spoon peach mixture into crust and spread evenly.
Step 6: Add Optional Crust Pieces
Tuck pre-baked crust bits into the filling for added texture.
Step 7: Top with Second Crust
Place second crust on top, seal edges, and cut vents for steam.
Step 8: Add Crumble Topping (Optional)
Sprinkle crumble mix on top during the last 10 minutes of baking.
Step 9: Bake
Bake for 30–35 minutes until golden and bubbling. Tent edges with foil if browning too quickly.
Step 10: Cool and Serve
Cool for 15 minutes before slicing to help the filling set.
