Double Crust Brown Butter Peach Cobbler always takes me back. My mom made it from memory, no recipe—just flaky layers and bubbling fruit. She swore the secret was brown butter, and now I know she was right.
I’ve played with a lot of pie crust recipes, but this one? This is the best peach cobbler recipe I’ve ever baked. Sweet, golden, and tucked into a crust that crackles with love.
Table of Contents
Table of Contents
Double Crust Brown Butter Peach Cobbler Recipe
Ingredients Double Crust Brown Butter Peach Cobbler
Pie Crusts
– 2 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)
– ½ cup unsalted butter, browned
– 1 cup granulated sugar
– ¼ cup brown sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1 tablespoon cornstarch
Optional Add-ins
– 1 cup extra pre-baked pie crust pieces (for middle layer crunch)
– Crumble Topping (Optional)
– ½ cup flour
– ¼ cup sugar
– 4 tablespoons cold butter
Instructions Double Crust Brown Butter Peach Cobbler
– Preheat your oven to 400°F (200°C). Lightly grease a 9×13-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.
– This is the best peach cobbler recipe when you want something deeply nostalgic.
We love serving it with other old-fashioned peach desserts or cozy brown butter dessert recipes.
Smart Swaps & Variations Double Crust Brown Butter Peach Cobbler
Quick Ingredient Swaps Double Crust Brown Butter Peach Cobbler
Double Crust Brown Butter Peach Cobbler:
– No fresh peaches?
Use well-drained canned or frozen peaches with no syrup.
– No pie crust?
Store-bought puff pastry or biscuit dough works too.
– No cornstarch?
Try 2 tablespoons of flour instead to thicken the filling.
– Don’t want to brown butter?
Regular melted butter will still work—though learning how to brown butter brings next-level flavor.
Simple Add-Ons
Double Crust Brown Butter Peach Cobbler:
– Add a handful of raspberries or blackberries for color and tang.
– Mix in a splash of bourbon or almond extract for grown-up depth.
– Top with cinnamon-sugar crumble if you love extra crunch.
– Bake in mini ramekins for individual servings—great for easy summer desserts.
– Use what you have. This is one of those old-fashioned peach desserts that forgives and still delivers.
– This cobbler also pairs beautifully with a scoop of homemade vanilla or alongside this simple apple pie biscuits recipe if you’re feeding a crowd.
Serving and Storing Double Crust Brown Butter Peach Cobbler
How to Serve Double Crust Brown Butter Peach Cobbler
Double Crust Brown Butter Peach Cobbler:
– Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.
– Dust with cinnamon sugar right before serving for a little sparkle.
– Make it a showstopper dessert by pairing with a drizzle of caramel sauce.
– Add fresh mint or sliced peaches on top for a stunning finish.
– It’s one of those old-fashioned peach desserts that always steals the spotlight at summer cookouts or potlucks.
How to Store It
Double Crust Brown Butter Peach Cobbler:
– Cool completely before storing.
– Cover tightly or transfer to an airtight container.
– Store in the fridge for up to 4 days.
– Reheat in the oven at 325°F until warm and bubbly—this keeps the crust crisp.
– Freeze leftovers for up to 2 months.
– Thaw overnight in the fridge, then reheat in the oven to bring back that buttery bite.
– It’s a smart move to freeze portions of your favorite easy summer desserts—especially when you’ve mastered how to brown butter like a pro.
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FAQs About Double Crust Brown Butter Peach Cobbler
Can I use canned peaches instead of fresh?
Yes—just be sure they’re drained well. Skip any with syrup, and pat them dry if needed. It’s a great shortcut that still delivers that old-fashioned peach dessert feel.
Do I have to use brown butter, or is regular butter fine?
Regular melted butter works, but learning how to brown butter adds deep, nutty richness that takes this cobbler to the next level.
Can I make this cobbler gluten-free?
Yes. Use a gluten-free pie crust and swap cornstarch for a GF thickener like arrowroot. The filling stays just as flavorful and gooey.
What’s the best way to peel peaches easily?
Score an X on the bottom of each peach and boil for 30 seconds. Transfer to ice water. The skins should slide right off.
Can I make this cobbler ahead of time?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate up to 24 hours. Bake when ready. Or bake fully and reheat to serve warm later.
Conclusion Double Crust Brown Butter Peach Cobbler
This best peach cobbler recipe is as comforting as it is craveable. From the flaky double crust to the sweet, bubbling filling drenched in brown butter, every bite feels like summer on a plate. It’s my go-to when peaches are in season—or when I need a little taste of sunshine in the kitchen.Double Crust Brown Butter Peach Cobbler.
Serve it warm. Share it often. Save a slice for breakfast.
Print
Double Crust Brown Butter Peach Cobbler: Old-Fashioned Flavor
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting, double crust peach cobbler with rich brown butter flavor and bubbling fruit. Perfect for summer or any time you crave old-fashioned sweetness.
Ingredients
Pie Crusts
– 2 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)
– ½ cup unsalted butter, browned
– 1 cup granulated sugar
– ¼ cup brown sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1 tablespoon cornstarch
Optional Add-ins
– 1 cup extra pre-baked pie crust pieces (for middle layer crunch)
– Crumble Topping (Optional)
– ½ cup flour
– ¼ cup sugar
– 4 tablespoons cold butter
Instructions
1- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a deep pie dish
2- 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.
3- 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.
4- 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.
5- 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.
6- 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
7- 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
Use fresh or canned peaches—just drain well.
Brown butter makes this a standout, but regular butter works.
Add crumble or extra crust inside for texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Best Peach Cobbler Recipe, Brown Butter Dessert Recipes, Old-Fashioned Peach Desserts
