Brown Butter Sugar Cookie Peach Cobbler Food
BROWN BUTTER SUGAR COOKIE PEACH COBBLER
It's a bold claim, but hear us out: We bet we can beat your grandma's classic peach cobbler. Our version adds extra depth of flavor with the help of browned butter (instant win) and if that's not enough to convince you, it's also got a sugar cookie crust. We repeat: sugar cookie crust.
Provided by Tablespoon Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 teaspoon cinnamon and the lemon juice evenly over top; stir to combine. Top evenly with 3 tablespoons cubed butter.
- In 1-quart saucepan, heat 1/2 cup butter over medium heat 8 to 10 minutes, stirring frequently, until light golden brown. Pour into large bowl. Stir cookie mix, 1/2 teaspoon cinnamon and the egg into browned butter with wooden spoon until soft dough forms. Spoon dough in tablespoons evenly over top of peach mixture; sprinkle with sparkling sugar.
- Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g
PEACH COBBLER WITH SUGAR COOKIE CRUST
While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from All.Recipes.com turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar and cinnamon mixture.
- I sprinkled only a little bit, since it was turning the top too brown for my taste.
- Bake until topping is golden, about 30 minutes.
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- Place a rack in middle of oven; preheat to 375°. Peel skins from 2 peaches. Halve and remove pits from all of the peaches. Slice ¼" thick. Transfer to a large bowl; add brown sugar, cinnamon, mace, and ¼ cup granulated sugar and toss to combine. Let sit while you prepare the topping (at least 20 minutes).
- Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–7 minutes. Pour brown butter into a 13x9" baking dish. Whisk flour, baking powder, salt, and remaining 1¾ cups sugar in a medium bowl. Whisk in milk and vanilla, then pour batter into baking dish by the ladleful so butter swirls and mixes into batter. Top with peaches.
- Bake cobbler until golden brown and bubbling around the edges, about 1 hour. Let cool slightly before serving.
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