Brown Butter Sugar Cookie Peach Cobbler is the ultimate summer comfort dessert that brings together rich, nutty brown butter, sweet sugar cookie topping, and juicy, tangy peaches. This recipe is incredibly easy to make, uses mostly pantry staples, and is perfect for serving a crowd. Whether you’re planning a family gathering, a weekend treat, or just want to indulge in a warm bowl of fruit-filled delight, this cobbler will not disappoint. The magic lies in the deep flavor of browned butter paired with the classic charm of a sugar cookie. Let’s dive into this peachy goodness!
Why You’ll Love This Brown Butter Sugar Cookie Peach Cobbler
This cobbler goes beyond your typical dessert—it’s a flavor-filled journey. The browned butter infuses the sugar cookie topping with a toasty, nutty richness that elevates each bite. Combined with juicy peaches and a perfect touch of cinnamon and lemon, it creates a sweet-tart symphony. Best of all, it’s quick to prepare with frozen peaches and a convenient cookie mix, making it a reliable go-to for last-minute guests or lazy weekend cravings.
Ingredients
Fruit Base
- 2 (12 oz) bags frozen sliced peaches, thawed (about 5 cups)
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 3 tablespoons lemon juice (about 1 medium lemon)
- 3 tablespoons unsalted butter, softened and cubed
Cookie Topping
- 1/2 cup (1 stick) unsalted butter
- 1 (17.5 oz) package sugar cookie mix (e.g., Betty Crocker™)
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon coarse sparkling sugar
Step-by-Step: How to Make Brown Butter Sugar Cookie Peach Cobbler
- Preheat and prep: Set your oven to 375°F. Lightly coat a 13×9-inch baking dish with cooking spray.
- Create the fruit base: Arrange thawed peach slices in the baking dish. Sprinkle with granulated sugar, cornstarch, cinnamon, and lemon juice. Mix gently to combine. Dot the mixture with cubes of softened butter.
- Brown the butter: In a saucepan over medium heat, cook the 1/2 cup butter for about 8–10 minutes, stirring frequently, until it turns golden and smells nutty. Watch closely and remove it from the heat as soon as it reaches a golden hue.
- Make the topping: Pour the browned butter into a large bowl. Add the cookie mix, cinnamon, and egg. Stir with a wooden spoon until a soft dough forms.
- Assemble: Drop spoonfuls of dough evenly over the peach mixture. Sprinkle with sparkling sugar.
- Bake: Place in the oven for 30 to 35 minutes, or until the cookie topping is golden brown and the peach filling is bubbling around the edges.
- Cool and enjoy: Allow the cobbler to cool for approximately 10 minutes before serving.
Helpful Tips
- Monitor browning: Butter can burn quickly, so keep a close eye and remove from heat when it reaches a deep golden tone.
- Fresh fruit option: Fresh, peeled peaches can be used instead of frozen for seasonal freshness.
- Even topping distribution: Spread the dough evenly to ensure every bite has a good balance of cookie and fruit.
- Best served warm: Top with ice cream or whipped cream for an irresistible dessert.
Substitutions And Variations
- Try other fruits: Use nectarines, mixed berries, or plums for a fun twist.
- Make it gluten-free: Substitute with a certified gluten-free sugar cookie mix.
- Spice variations: A dash of nutmeg or ground ginger can add warmth.
- Add some crunch: Stir chopped pecans or walnuts into the cookie dough.
Storage Instructions
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds, or in the oven at 350°F for 10–15 minutes. To freeze, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Per serving (1 of 12):
- Calories: 300
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 190mg
- Carbohydrates: 42g
- Sugars: 26g
- Protein: 2g
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a generous dollop of whipped cream. For a creative brunch option, enjoy it with Greek yogurt and a drizzle of honey. It also fits beautifully on a dessert buffet or picnic table. Garnish with mint leaves or a light dusting of cinnamon for an elegant finish.
Frequently Asked Questions About Brown Butter Sugar Cookie Peach Cobbler
Can I use canned peaches instead of frozen? Yes, just make sure to drain them well and cut back on the sugar if they’re packed in syrup.
Can I make this in advance? Definitely. You can prepare it the day before and store it in the refrigerator. Just reheat before serving.
Do I have to brown the butter? While not required, browning the butter infuses the topping with a rich, nutty depth that really enhances the dish. If you’re short on time, melted butter will still work.
What cookie mix is best? A classic sugar cookie mix, like Betty Crocker™, delivers reliable results.
Can I make a smaller batch? Yes! Halve all the ingredients and bake in an 8×8-inch pan for a more compact version.
Conclusion
Thank you for joining me in making this comforting and flavorful Brown Butter Sugar Cookie Peach Cobbler. It’s one of those desserts that brings joy with every bite—easy to prepare, wonderfully fragrant, and deeply satisfying. I hope you love the combination of sweet peaches and golden cookie topping as much as I do. Whether you’re enjoying it with family, friends, or a quiet night in, this cobbler is sure to become a favorite. Happy baking, and thank you for being part of this food-loving community!
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Brown Butter Sugar Cookie Peach Cobbler
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Brown Butter Sugar Cookie Peach Cobbler is a rich, comforting dessert featuring a golden cookie crust over juicy peaches. Perfect for gatherings, this easy-to-make cobbler will be your new go-to summer treat. Save and make it today!
Ingredients
Fruit Base
2 (12 oz) bags frozen sliced peaches, thawed (about 5 cups)
2 tbsp granulated sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon
3 tbsp lemon juice (about 1 medium lemon)
3 tbsp unsalted butter, softened and cubed
Cookie Topping
1/2 cup (1 stick) unsalted butter
1 (17.5 oz) package sugar cookie mix (e.g., Betty Crocker™)
1/2 tsp ground cinnamon
1 large egg
1 tbsp coarse sparkling sugar
Instructions
- Preheat and prep: Set your oven to 375°F. Lightly coat a 13×9-inch baking dish with cooking spray.
- Create the fruit base: Arrange thawed peach slices in the baking dish. Sprinkle with granulated sugar, cornstarch, cinnamon, and lemon juice. Mix gently to combine. Dot the mixture with cubes of softened butter.
- Brown the butter: In a saucepan over medium heat, cook the 1/2 cup butter for about 8–10 minutes, stirring frequently, until it turns golden and smells nutty. Watch closely and remove it from the heat as soon as it reaches a golden hue.
- Make the topping: Pour the browned butter into a large bowl. Add the cookie mix, cinnamon, and egg. Stir with a wooden spoon until a soft dough forms.
- Assemble: Drop spoonfuls of dough evenly over the peach mixture. Sprinkle with sparkling sugar.
- Bake: Place in the oven for 30 to 35 minutes, or until the cookie topping is golden brown and the peach filling is bubbling around the edges.
- Cool and enjoy: Allow the cobbler to cool for approximately 10 minutes before serving.
Notes
You can substitute frozen peaches with fresh or canned (drained) peaches.
Make it gluten-free using a certified GF sugar cookie mix.
Add chopped nuts to the dough for extra crunch.
This cobbler can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/12 of cobbler)
- Calories: 300
- Sugar: 26g
- Carbohydrates: 42g
- Protein: 2g