This recipe is so overdue. Meaning I developed this recipe in July when peaches were delicious and in season and then I did nothing for two months. Life became a little bit more hectic and I kept putting this recipe on the back burner. But I’m finally here again, with copious amounts of coffee.
I re-tested this recipe and even though the peaches weren’t as perfectly ripe as they were in July and August, it still deliciously held up. When I was figuring out what to work on next, peaches were obviously on my list, as was brown butter. I love brown butter. I believe it makes everything better and gives most dishes a wonderful nutty component that elevates its overall flavor. I’ll even use brown butter in box mixes and I swear, it’s life changing. I’m not ashamed to say that I like using box mixes. As a baker, I love when pastries are homemade but I know that not everyone has the desire or the time to scratch bake, so by adding a little bit of something else to a box mix can really add a personal touch to your baked goods. A little bit of cinnamon also has a similar effect. Especially in chocolate box mixes.
Below, I’ve linked the technique to make brown butter from The Kitchn. Brown butter is a very easy technique to learn and all you need is a bit of patience and butter of course!
So, let’s get to the meat of it. The combination of flavors here might seem a little odd. You’re thinking, peaches and sage? A summer fruit and a winter herb? You’ve lost a marble. But that’s exactly why it’s so delicious! Peaches are so fresh and sweet and the brown butter is nutty, that I wanted an herb that would add another savory level. Sage and brown butter are always delicious together, especially with poultry, so I just substituted peaches for turkey and the result is quite tasty.
Now that I had the flavor combination, I was trying to figure out what pastry to make it into. Pie is always my first thought, but I wanted something a little bit more free form. I thought crumble next, but then cobbler entered my brain space and I thought that would be very nice texturally. There is quite a bit of discussion about what constitutes a cobbler versus a crumble versus a crisp and it can be a bit nonsensical. A traditional cobbler is fruit topped with individual sweet biscuits or biscuit like globs. I like cobbler, but I love the taste and texture that oats give to a crumble, so I decided to make a crumble and cobbler hybrid. It’s my regular cobbler recipe, but with oats and brown butter. This helps give it a great flavor as well as a more crumbly texture. It works really well with the cooked peaches.
It’s now September, which means this recipe is out of season for most people, so if you have access to peaches in the off season, depending on how sweet they are, you can always add some more sugar to the peaches to compensate. If not, save this more next summer or if you want to be really crazy, you can use this topping and make brown butter sweet potato cobbler. Take your favorite sweet potato pie or casserole filling and top it with this oat cobbler mix. Maybe even mix with mini marshmallows for a crazy combination. Baking should be a fun adventure, so have some fun with it!
BROWN BUTTER AND SAGE PEACH COBBLER
1.5 c all-purpose flour
2/3 c brown sugar
½ c oats
1.5 tsp baking powder
¾ tsp salt
pinch of cinnamon
2/3 c brown butter
14 peaches, ½ in slices
½ c sugar
1 Tbsp sage, medium rough chop
- Preheat oven to 400 F.
- Mix the peaches, sugar, lemon and sage into a bowl, cover with plastic wrap and sit at room temperature for two hours.
- Mix the flour, brown sugar, oats, baking powder, salt and cinnamon into a medium bowl.
- Add egg and brown butter to the dry ingredients and mix until combined. It will lump together and be quite thick.
- Butter the bottom and sides of a 8×8 in dish. You may us 9×9 or any size you have, just know that if the dish is larger, the cobbler will be slightly shallower.
- Scoop the peaches into the buttered dish with a slotted spoon. You are not trying to completely drain the liquid from the peaches, just trying to not add all the liquid.
- Drop the cobbler topping onto the peaches in an even layer. It’ll look rough and there will be pockets of peaches showing through; that’s what we want!
- Bake for 40-45 minutes, rotating half way through, until the cobbler is golden brown and the peach filling is bubbling. Cool at room temperature for 15 minutes to allow the peach goo to gelatinize.
- Serve with cold vanilla or caramel ice cream and enjoy!
If you are afraid of the cobbler boiling over onto the floor of your oven, bake with a sheet tray under the cobbler.