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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Brown Butter Sugar Cookie Peach Cobbler Recipe

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This recipe for Brown Butter Sugar Cookie Peach Cobbler is from Nicole's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fruit Base

2 bags (12 oz each) frozen sliced peaches, thawed (about 5 cups)
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Juice of 1 medium lemon (3 tablespoons)
3tablespoons butter, softened and cut into 1/2-inch cubes



Cookie Topping

1/2 cup butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1 egg
1 tablespoon coarse sparkling sugar
Directions:
Directions:
1. 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.

2. 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.

3. Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.

 

 

 

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