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Peach Cobbler

Peach cobbler with a golden cornbread crust and caramelized brown butter, topped with cardamom-ginger spiced peaches. The batter rises without stirring for crisp darker edges and bubbling peach juices.
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Prep Time 55 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 fresh peaches Slice for even spiced layer coverage.
  • 2 tbsp brown sugar For peaches.
  • 1 tsp cardamom For peaches.
  • 0.5 tsp ginger For peaches.
Cornbread cobbler crust
  • 0.75 cup cornmeal
  • 0.75 cup flour
  • 0.5 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 0.5 cup brown butter
  • 1 egg
To serve
  • 1 vanilla bean ice cream Serve warm cobbler with ice cream melting over top.

Equipment

  • 1 sheet pan

Method
 

Prep and brown the butter
  1. Preheat the oven to 375°F and place the baking dish in to heat while you brown the butter in it.
  2. Brown the butter in the baking dish in the oven until fragrant and lightly nutty, then keep the dish hot for the next step.
Season the peaches
  1. Toss the sliced fresh peaches with brown sugar, cardamom, and ginger until the slices look glossy with spice coating.
Build the cobbler (no stirring)
  1. Mix the cornbread batter by combining cornmeal, flour, sugar, baking powder, salt, whole milk, egg, and the remaining brown-butter measurement until just blended.
  2. Pour the cornbread batter over the hot brown butter in the baking dish and do not stir.
  3. Spoon the spiced peaches and their juices over the top in an even layer and do not stir.
Bake and serve
  1. Bake 40–45 min at 375°F until the top is golden and the edges are darker and bubbling.
  2. Serve immediately with vanilla bean ice cream.

Notes

Pro tip: don’t stir the dish after the batter and peaches go in—self-layering only works when you leave the structure alone. Store leftovers covered in the refrigerator up to 3 days; rewarm individual portions in a 325°F oven until hot. Freezing: yes, freeze baked portions up to 2 months and rewarm straight from frozen. For a lighter option, replace whole milk with 2% milk for a slightly less rich crumb while keeping the same bake time.