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Brown Butter Bourbon Peach Cobbler

Brown Butter Bourbon Peach Cobbler
Adapted from Pink Parsley, Confections of a Foodie Bride, and The Pastry Queen by Rebecca Rather
Makes one 8-inch square cobbler

½ cup (1 stick) unsalted butter
½ tablespoons bourbon (optional)
1 cup all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon, divided
¾ cup milk
2 fresh peaches, thinly sliced
¼ cup firmly packed brown sugar

1. Preheat oven to 350F.
2. Melt butter in a small sauté pan over medium-high heat until it bubbles and turns a golden, nutty-brown color. (Make sure you don’t walk away. Once it starts to turn, it goes from golden to brown to burnt in less than a minute.) As soon as it turns, pour butter into an 8-inch square baking dish. Whisk in bourbon, if using; set aside.
3. In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and ¾ teaspoon cinnamon. Whisk in milk to combine. Pour flour mixture over butter in baking dish. Gently spread mixture to the edges, but do not stir into the butter mixture.
4. In a small bowl, mix brown sugar and ¼ teaspoon cinnamon. Arrange peach slices evenly over the batter, and sprinkle evenly with brown sugar mixture. Bake cobbler until top is golden brown, about 40-45 minutes. Let cool slightly and serve warm or at room temperature.

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