Double Crust Brown Butter Peach Cobbler

This Double Crust Brown Butter Peach Cobbler is rich, buttery, and bursting with sweet peach flavor. The browned butter adds a nutty depth, and the double crust gives it a classic pie-meets-cobbler texture. Whether you’re using fresh summer peaches or canned, this comforting dessert is always a hit.

Ingredients

2 Pillsbury refrigerated pie crusts (or homemade)
6–7 cups sliced peaches (fresh or well-drained canned)
1 stick (1/2 cup) unsalted butter, browned
1 cup granulated sugar
1/4 cup brown sugar
2 tbsp lemon juice
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tbsp cornstarch
Optional: extra pre-baked crust pieces for texture
Optional: crumble topping (flour, butter, sugar)

Directions

1. Preheat Oven

Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish.

2. Brown the Butter

In a saucepan over medium heat, melt the butter until golden and aromatic. Stir constantly and watch closely to avoid burning. Remove from heat once browned.

3. Make the Peach Filling

In a large bowl, combine the peaches, granulated and brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Pour in the browned butter and stir until the peaches are fully coated.

4. Assemble the Bottom Crust

Roll out one pie crust and press it into the prepared pie dish, covering the bottom and sides evenly.

5. Add Filling

Pour the peach mixture into the crust and spread it evenly. For extra crunch, add pre-baked crust pieces or crumble topping if using.

6. Top Crust

Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut slits in the top for ventilation.

7. Bake

Place in the oven and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
If using a crumble topping, sprinkle it on during the last 10 minutes of baking.