Brown Butter Sugar Cookie Peach Cobbler

Our version of peach cobbler adds extra depth of flavour with the help of browned butter and it’s also got a sugar cookie crust! ...MORE + LESS -

1 bag (600 g) 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)

3 tablespoons butter, softened and cut into 1/2-inch cubes

1/2 cup butter

1 pouch Betty Crocker™ sugar cookie mix

1/2 teaspoon ground cinnamon

1 egg

1 tablespoon coarse sparkling sugar

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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.