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Delicious double crust brown butter peach cobbler served in a dish
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5 from 1 vote

Double Crust Brown Butter Peach Cobbler

A delicious dessert featuring juicy peaches layered between two flaky pie crusts, enriched with nutty browned butter.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Saucepan
  • Mixing Bowl

Ingredients

Pie Crusts

  • 2 pieces Pillsbury refrigerated pie crusts (or homemade, 9-inch size)

Peach Filling

  • 6-7 cups sliced peaches (fresh, peeled and pitted, or well-drained canned/frozen)
  • 1/2 cup unsalted butter, browned
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch for thickening

Optional Ingredients

  • 1 cup extra pre-baked pie crust pieces for stuffing the middle
  • 1/2 cup flour for crumble topping
  • 1/4 cup sugar for crumble topping
  • 4 tablespoons cold butter for crumble topping

Instructions

  • Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or a deep pie dish.
  • Roll out one crust and fit it into the bottom of your dish, pressing into the corners. (For a crisper base, pre-bake for 8 minutes before filling.) Reserve the second crust for topping.
  • Melt the butter in a saucepan over medium heat, swirling occasionally. Continue cooking until golden brown and nutty, about 5-7 minutes. Remove from heat immediately so it doesn’t burn.
  • In a large bowl, toss peaches with granulated and brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Pour the browned butter over the mixture and stir well to coat the fruit evenly.
  • Pour half of the peach filling over the bottom crust. If using, scatter a few extra pre-baked crust pieces for extra crunch in the middle. Layer the remaining peaches. Top with the reserved pie crust, trimming and sealing the edges. Cut a few slits in the top to vent steam.
  • Bake uncovered for 35-45 minutes, until the crust is deeply golden and the filling is bubbling through. If the edges brown too quickly, tent loosely with foil halfway through baking.
  • Allow to cool for at least 20 minutes before serving—the filling will thicken as it sets. Enjoy warm, ideally topped with vanilla ice cream or sweetened whipped cream.

Notes

For best results, use fresh peaches and don't skip browning the butter. Customize the filling with other fruits if desired.