How to make peach cobbler. Brown Butter and Thyme Peach Cobbler
Brown Butter and Thyme Peach Cobbler
Brown butter and turbinado sugar make this the richest most delicious peach cobbler you’ll ever have. Simmer a few sprigs of thyme and some cinnamon with the peaches to give the filling a bit of spice to go with that sugar. I find that peaches and thyme go really well together.
HOW TO MAKE PEACH COBBLER
WATCH THE FULL STEP BY STEP PEACH COBBLER VIDEO ON YOUTUBE
How do you make peach cobbler filling?
This is an easy peach cobbler with fresh peaches. Peel and slice the peaches then mix the peaches with cornstarch, raw sugar, cinnamon, and thyme. The peaches will release some juices as they simmer and the cornstarch with thicken those juices. Stir the peaches so they don’t stick to the bottom of the pan and burn. If the peaches aren’t releasing juices add two tablespoons of water to get things started. Let the peach cobbler filling cool to room temperature while you move on to the next steps.
Brown the butter
Browned butter makes this cobbler topping really special. Brown butter adds a nutty kind of toffee flavor to the peach cobbler topping.
Place the butter in the 9 by 13 baking dish you are cooking the peach cobbler in. Put the dish in the hot oven and let the butter melt. Let the butter stay in the hot oven and brown for about ten minutes. Watch it closely so it doesn’t burn. Let the butter cool a bit while you make the batter
Make the batter
This is a really simple batter that turns into a delicious peach cobbler crust. Mix flour, baking powder, salt, sugar, and milk together until just combined. Strain out any lumps if necessary. Pour the batter into the brown butter without stirring.
Add the peaches and bake
Remove the thyme sprigs and cinnamon sticks (if you use them) from the peaches then spoon the peach filling on top of the batter and brown butter. Do not stir this together. Bake the peach cobbler for about 40 minutes at 400 degrees. As you bake this the batter will rise and cover the peach filling.
What kind of PEACHES should I use for peach cobbler?
Look for yellow “freestone” peaches when making peach cobbler. I suggest using yellow peaches because I think they have a firmer flesh than white peaches. I find white peaches to be a bit grainy in texture. Yellow peaches give you that gorgeous robust color you want to see when you dig into a peach cobbler.
Freestone peaches VS clingstone peaches. The stone or pit of a peach can get in the way when making peach cobbler from scratch. Clingstone peaches have a pit that is difficult to remove. Look for freestone peaches because the flesh separates easily from the pit.
If you like this recipe try…
Sweet potato pecan pie
Apple Upside Down Cake
Brown Butter and Thyme Peach Cobbler
- 8 cups of sliced peaches
- 1 and 1/2 cups raw turbinado sugar, you can use brown sugar
- 2 tablespoons of cornstarch
- 2 cinnamon sticks OR 1 teaspoon od cinnamon
- 4-6 sprigs of fresh thyme
- 2 sticks of butter
- 2 cups of all purpose flour
- 2 cups of granulated white sugar
- 1 teaspoon of salt
- 1 tablespoon of baking powder
- 2 cups of milk
- Heat your oven to 400 degrees
- Place the butter in the baking dish and let the butter melt in the oven until it begins to brown, about 10 minutes. Watch it closely so it doesn't burn. Remove the butter from the oven while you get the peaches ready
- Stir together the peaches, raw sugar, cornstarch, cinnamon, and thyme. Then simmer until the peaches become juicy, about 10 minutes. Discard the cinnamon stick and thyme stalk
- Stir the flour, white sugar, baking powder, and salt together then slowly stir in milk and vanilla to make a batter. Strain out any lumps
- Pour the batter over the melted butter, DO NOT STIR
- Spoon the peaches over the batter DO NOT STIR
- Bake the peach cobbler for 40-45 minutes until bubbly and brown