Page 44 - Baking

BROWNED BUTTER

PEACH COBBLER

MAKES 8 SERVINGS

6 tablespoons unsalted butter 1. Preheat oven to 350°.
4 cups sliced peeled fresh peaches
¾ cup granulated sugar, divided 2. In a medium saucepan, melt butter over medium heat. Cook, stirring
1 teaspoon fresh lemon juice occasionally, until butter turns a medium-brown color and has a nutty
½ cup all-purpose flour aroma. Remove from heat, and pour into a 2-quart baking dish. Set aside.
½ cup toasted pecans, finely
ground 3. In a large bowl, combine peaches, ¼ cup granulated sugar, and lemon
1½ teaspoons baking powder juice. Set aside.
¼ teaspoon kosher salt
1 cup whole buttermilk 4. In a medium bowl, stir together flour, ground pecans, baking powder, salt,
¼ cup chopped pecans and remaining ½ cup granulated sugar. Add buttermilk, whisking until well
1 tablespoon turbinado sugar combined. Pour batter over browned butter in baking dish. Spoon peach
mixture over batter. Do not stir. Sprinkle top with chopped pecans and
turbinado sugar.

5. Bake until center is set, about 45 minutes.

KITCHEN TIP

For a simple twist that gives this comforting dessert a similar nutty
crunch, swap pecans for almonds.

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