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Brown Butter Sugar Cookie Peach Cobbler

Name: Brown Butter Sugar Cookie Peach Cobbler
Prep time: 25 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 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

Prep 25 min
Total 1 hr 15 min
Servings 12

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!

July 14, 2017

Ingredients

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

Steps

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.