Peach and Black Raspberry Cobbler with Brown Butter

Use this recipe all year round by replacing the peaches and blackberries with 3 cups total of fruit from other seasons such as strawberries in the spring, blueberries in early summer or apples in the fall.

By / Photography By Maggie Freeman | July 28, 2017


Preheat oven to 350°. In a saucepan, combine fruit, ¼ cup sugar and lemon juice. Stir until mixture starts to simmer, then remove from heat. 

Melt butter over medium heat. Stir the butter occasionally to make sure it is cooking evenly. As it melts, butter will begin to foam then begin turning from yellow to tan and then darker brown. Once you smell a nutty aroma, remove the pan from heat and pour into an 8- by 8-inch baking dish. This process should only take 2–3 minutes. 

In a mixing bowl, combine the flour, remaining ¼ cup of sugar, nutmeg and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients become moist. Scrape the batter evenly on top of the brown butter. Spoon the peach and black raspberry mixture and their juices on top of the batter. Do not stir. The cake-like batter will bake up around the fruit. Bake until golden brown, 45–50 minutes. Cool on wire rack and serve warm with vanilla ice cream. 

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  • 2 cups fresh peaches, skins left on, cut into wedges
  • 1 cup black raspberries
  • ½ cup sugar, divided
  • 1 teaspoon lemon juice
  • 5 tablespoons unsalted butter
  • 1 cup Weisenberger self-rising flour
  • 1 cup JD Country buttermilk
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
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