Whenever I successfully bake something, I am thrilled because it means another addition to my very limited dessert repertoire. I initially sent this recipe to Stacie and suggested she make it for us but I could not wait, and tried it out myself. I have already made it twice and envision a few more repeats until peaches disappear from the farmers’ markets. The brown butter makes this cobbler a stand-out and after you make it, you will understand.
Peach cobbler has a special place in my heart. When I first landed in the US for school, my host family had made some for me and I clearly remember eating way too much of it. Fresh of the boat, I needed to be “comforted by cobbler”. I had no idea what it was at the time and since then have not really had cobbler as good. I am pretty sure sentiment is clouding my judgement. Though this recipe seems to have filled the “peach cobbler void” in my life, taken me back to a wonderful and exciting time in my life and given me one more dessert for post summer meals.
Heaven with vanilla ice-cream.
Brown Butter Cobbler from NYTimes
- 3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination (about 1 pound)
- 5 ounces sugar (about 3/4 cup)
- 1 teaspoon lemon juice
- 4 tablespoons unsalted butter
- 3 ounces flour (about 3/4 cup)
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup sliced almonds (omitted)
- 1/4 teaspoon freshly grated nutmeg (omitted)
- 2 tablespoons Demerara sugar (omitted)
1. Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
2. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
3. In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.