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Classic Peach Cobbler

It's my brother's favorite time of the year everyone, it's peach season! He waits 9 long months for this season to come around so that he can nag me 24/7 about making him his all-time favorite dessert, even more favorite than box mix brownies: peach cobbler.

Who am I kidding though? He requests peach cobbler all year round, but the only difference is, I don't really have a good reason to say no in the summertime. Now, I know I already have a peach cobbler recipe on the blog but he's kind of MEH about it. It's good, but it doesn't reach his peach cobbler standards. I guess he thinks he's some kind of cobbler conniseur.

Well, cobbler conniseur met his match after tasting this cobbler. Let's just say, the cobbler did not see the light of day. It was everything he had wanted it to be and he made that very clear by not leaving much for anybody else. I think my brown butter did the trick ;)

The only problem is now that he knows I can make a mean peach cobbler, the nagging will increase by a power of 4. What have I gotten myself into?

Classic Peach Cobbler

Yield: One 11x7 inch pan
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1/2 cup (8 tablespoons) unsalted butter, browned
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
6 fresh, ripe peaches, peeled and sliced
1/2 cup brown sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg


Preheat oven to 375 degrees F.

Pour browned butter into a 11x7 inch glass baking dish.

Sift flour, sugar, baking powder and salt into a medium sized bowl. Add milk and whisk just to combine. Pour this batter over the browned butter; DO NOT STIR.

To a large saucepan, add peaches, brown sugar, vanilla, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until it comes to a rolling boil. Pour this peach mixture over the batter. Again, DO NOT STIR.

Bake for 40-45 minutes or until golden brown. 

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