This is one of those desserts you really can't NOT make in the summer. Sweet, ripe and juicy peaches render even more sweetness when cooked down in a bit of lemon juice and sugar.
And can we just talk about brown butter for a sec?
The caramel flavor takes the traditional crumb topping to a whole new level of goodness!
Vanilla ice cream is my fav, but you can't go wrong with butter pecan or just an enormous dollop of whipped cream.
- Unsalted butter, for greasing
- 2 pounds ripe peaches, pitted and cut into 1/4-inch-thick wedges
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 tablespoons fresh lemon juice
- Brown Butter Crumble:
- 1 cup all-purpose flour
- 1/2 cup oats, small grain (I find the smaller oats toast up better, but if you only have the larger ones just gently pulse them in the food processor. Don't pulse too much because you don't want them to turn to dust! A couple of pulses should do it!)
- 1/2 cup granulated sugar
- 1/4 cup turbinado sugar
- 2 tablespoons dark brown sugar
- 1/2 tablespoon Maldon salt (I love the extra salty crunch from the Maldon, but you can also use kosher salt)
- 1/4 tablespoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1 stick unsalted butter, cut into tablespoons
- Vanilla ice cream, for serving
For the crisp: Preheat the oven to 350°. Butter a 2-quart baking dish.
In a large bowl, toss the peaches with the sugar and lemon juice.
Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices.
Put the peaches in your prepared baking dish.
For the brown butter crumble:
In a medium bowl, whisk the flour with the oats, the 3 sugars, the salt, cinnamon and nutmeg.
In a small saucepan, melt the butter over moderately low heat, stirring, until it turns a deep golden color and it will also smell gorgeous and nutty. This should only take about 8 minutes -- but watch it! You don't want burnt butter.
Scrape the browned butter into the flour mixture, and don't forget to include all the tasty browned bits at the bottom of the pan!
Stir mixture until combined.
Scatter the topping evenly over the peaches.
Bake for 50 to 60 minutes, until the crisp is golden and bubbling.
Transfer to a rack and let stand for 15 minutes before serving with vanilla ice cream.
Why is the waiting time important? Because you want the cobbler to cool, so everything doesn't run all over your plate. It's the same reason you let cookies or brownies sit for a few minutes when they're fresh from the oven.