The Weeknight Table

Produce

8 cups fresh peaches, peeled and sliced

1 lemon, juiced

Dairy

1 cup unsalted butter

1 cup buttermilk

Baking

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar, divided

1/2 cup light brown sugar

2 teaspoons baking powder

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

Pantry

2 tablespoons bourbon

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F.

Add the butter to a saucepan over medium heat. Cook, stirring frequently, until the butter turns golden brown and smells nutty, about 5–7 minutes. Pour the brown butter into a 9×13-inch baking dish and set aside.

In a large bowl, combine the peaches, 1/2 cup granulated sugar, brown sugar, lemon juice, bourbon, vanilla extract, cinnamon, nutmeg, and cornstarch. Toss well and let sit for 15–20 minutes.

In another bowl, whisk together the flour, remaining 1 cup granulated sugar, baking powder, and salt. Stir in the buttermilk until a smooth batter forms.

Pour the batter directly over the brown butter in the baking dish. Do not stir.

Spoon the peach mixture evenly over the batter, including any juices that have accumulated in the bowl. Do not stir.

Bake for 45–55 minutes, or until the cobbler is deeply golden brown and bubbling around the edges.

Allow the cobbler to rest for 15–20 minutes before serving.

Serve warm on its own or topped with vanilla ice cream. The brown butter creates a rich, caramelized crust while the bourbon enhances the natural sweetness of the peaches without overpowering them.