Brown Butter Sugar Cookie Peach Cobbler Recipes

COOKIE-CRUSTED PEACH COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Arrange the peaches in the prepared pan. Scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. Set aside. Mix flour, white sugar, baking powder, and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
• Bake in the preheated oven until the crust is lightly browned, about 45 minutes.

BROWN BUTTER SUGAR COOKIE PEACH COBBLER

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 teaspoon cinnamon and the lemon juice evenly over top; stir to combine. Top evenly with 3 tablespoons cubed butter.
• In 1-quart saucepan, heat 1/2 cup butter over medium heat 8 to 10 minutes, stirring frequently, until light golden brown. Pour into large bowl. Stir cookie mix, 1/2 teaspoon cinnamon and the egg into browned butter with wooden spoon until soft dough forms. Spoon dough in tablespoons evenly over top of peach mixture; sprinkle with sparkling sugar.
• Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.

BROWN BUTTER PEACH COBBLER MILKSHAKES

Steps:

• Melt the butter in a medium skillet over medium heat until it begins to brown. Add the brown sugar, peaches and a pinch of cinnamon and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Cool completely.
• Put the ice cream and milk in a blender; add the peach mixture and blend until smooth. Transfer to mason jars or tall glasses. Top each with some crumbled cookies and a pinch of cinnamon. Serve immediately.

PEACH COBBLER WITH SUGAR COOKIE CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2 quart baking dish.
• Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• I sprinkled only a little bit, since it was turning the top too brown for my taste.
• Bake until topping is golden, about 30 minutes.

PEACH COBBLER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.