Vanilla & Brown Butter Peach Cobbler Recipe


This vanilla and brown butter peach cobbler recipe is the perfect way to use fresh peaches when they're in season at the height of summer. Or use home canned peaches and enjoy this peach cobbler all year long! #peachcobbler #brownbutter #peachcobblerrecipeThis vanilla and brown butter peach cobbler recipe is the perfect way to use fresh peaches when they’re in season at the height of summer. Or use home canned peaches and enjoy this peach cobbler all year long! 

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* This post is sponsored by Nielsen-Massey Fine Vanillas & Flavors. All opinions are my own.

Peaches are one of my favourite summer fruits. Even though we don’t grow them ourselves, we always make sure to buy a couple boxes of peaches in the summer when they’re in season so we can preserve them to eat all year long.

But to be honest, since we don’t grow them, I don’t do a lot of fresh cooking with peaches. Instead I focus most of my attention on canning them, and then I use my home canned peaches in baking recipes, on top of oatmeal, in yogurt, smoothies and in homemade fruit salads throughout the year.

This year though, I wanted to try my hand at peach cobbler. Maybe it’s because this summer’s been way cooler, cloudier and darker than usual so I’ve been craving comfort food more than usual. But for whatever reason, I’ve been right into summer baking this year.

It started with strawberry rhubarb pie in June, then it was cherry pie in July, and as soon as August hit I couldn’t wait for peach cobbler.

I wanted to put a little spin on my peach cobbler though and add some complexity to the flavour. Because honestly, I think that’s what makes cooking from scratch so much fun! Truth be told, the whole reason I got into cooking in the first place was because I really enjoyed the creative aspect of playing around with different ingredients and creating a form of consumable art.

Now let’s be clear, I am no Masterchef! But I do like to experiment and try new ingredients and techniques as often as possible, which is what has helped me build my skills and confidence in the kitchen ever since I started cooking from scratch in my mid-twenties (I’m in my early thirties now). So I decided that instead of just making a standard peach cobbler, I was going to make a vanilla and brown butter peach cobbler (served warm and topped with vanilla ice cream of course ?

 

The benefits of baking with vanilla

Vanilla is one of my go-to ingredients for most of my baking recipes. I always keep a bottle of vanilla extract on hand and usually free pour a little into anything sweet that I happen to be whipping up. Usually I keep a cheap but decent bottle of Mexican vanilla extract on hand and use that (my mom vacations in Mexico once a year and aways brings me home a bottle). This time though, I decided to use some vanilla that was sent to me by Nielsen-Massey Vanillas.

They asked me if I would consider using some of their vanilla in one of my recipes this summer in exchange for a bottle of their Indonesian vanilla extract, so I figured this would be as good a recipe as any to try it out in!

This vanilla and brown butter peach cobbler recipe is the perfect way to use fresh peaches when they're in season at the height of summer. Or use home canned peaches and enjoy this peach cobbler all year long! #peachcobbler #brownbutter #peachcobblerrecipe

They also generously sent me a bottle of their vanilla powder (something I didn’t even know existed until I got it in the mail). So I decided to incorporate a little vanilla powder into my cobbler as well, although you could always substitute vanilla extract if you don’t have powder on hand.

I also decided to substitute brown butter for regular melted butter. If you’ve never made brown butter, it’s basically just melted butter that you cook over medium high heat, stirring constantly until it darkens and develops a deep, almost nutty flavour. 

One of my favourite simple yet fancy meals to make at home is pasta with brown butter and sage sauce,  topped with some toasted hazelnuts and fresh parmesan. O.M.G. It’s my favourite way to use fresh sage from our garden and hazelnuts from our hazelnut tree! And trust me, it sounds more complicated than it is. I figured if I could elevate pasta with brown butter, than why not peach cobbler too? 

If you want to learn how to make brown butter easily at home, check out this video tutorial on how to brown butter. And while you’re at it, be sure to check out Nielsen-Massey’s Better Your Bake video learning series and add a few more essential kitchen skills to your repertoire. Because the more skills you master in the kitchen, the more creative you can get and the more fun you will have:)

Aside from the brown butter, I kept this recipe pretty simple. The filling consists of fresh sliced peaches, sugar and a little vanilla powder. The topping is made with flour, sugar, baking powder, brown butter and vanilla extract. Oh, and a pinch of salt.

This vanilla and brown butter peach cobbler recipe is the perfect way to use fresh peaches when they're in season at the height of summer. Or use home canned peaches and enjoy this peach cobbler all year long! #peachcobbler #brownbutter #peachcobblerrecipe

I also made mine in a cast iron skillet, because everything’s better in cast iron, amiright? But you can make it in a regular baking dish if you don’t have a skillet on hand.

The end result is a sweet, gooey, vanilla peach filling with a rich, rustic, crumbly, cookie-style topping that is truly the perfect comfort food on a cool, overcast August day.

Oh, and if you’re wondering, yes, you could substitute home canned peaches for fresh sliced peaches in this recipe and enjoy this at any time of year. You could also substitute (or add) other seasonal fruits like berries, apples or pears. Remember, the fun of cooking is all about getting creative, so if you’ve got some blackberries or blueberries on hand, don’t be afraid to toss them in!

Same thing goes for vanilla… Don’t be afraid to try something new! I highly recommend trying out some Nielsen-Massey’s vanilla powder, or choose from their nine different varieties of vanilla extracts from all over the world.

Above all else, have fun in the kitchen. Experiment. Create. Eat. And of course, enjoy:)

This vanilla and brown butter peach cobbler recipe is the perfect way to use fresh peaches when they're in season at the height of summer. Or use home canned peaches and enjoy this peach cobbler all year long! #peachcobbler #brownbutter #betteryourbake

Vanilla & Brown Butter Peach Cobbler Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

Vanilla Peach Filling

Brown Butter Cobbler Topping

Instructions

  1. Preheat oven to 350ºF. Grease your skillet or baking dish with a little butter, then prepare your peach filling mixture. Toss sliced peaches with sugar and vanilla powder in a large mixing bowl. Then transfer to the skillet or baking dish and set aside.
  2. Brown your butter. To brown butter, heat butter in a saucepan over medium high heat until it’s completely melted. Then, continue to heat, stirring constantly to prevent burning. Cook until the butter turns from gold to brown and starts to smell nutty. Remove from heat and set aside.
  3. Mix flour, sugar, vanilla, baking powder and salt in a mixing bowl. Then add the brown butter and mix well until all ingredients are all combined and the mixture is the consistency of cookie dough.
  4. Using your hands, place clumps of the raw cobbler topping on top of the peach mixture and press down. Do this until all of the topping has been used up and the peach filling is more or less covered.
  5. Bake for 30 minutes, then remove from the oven, sprinkle with a little sugar and then return to the oven and bake for another 10 minutes.
  6. Remove from oven and let cool for about 20 minutes before serving. Serve warm with a generous scoop of vanilla ice cream.

 

 

Wishing you homemade, homegrown, homestead happiness 🙂


CATEGORIES
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REAL FOOD
NATURAL LIVING

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?

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This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!

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Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)

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Yes, you read that right…

Modern Homesteading Magazine is coming to an end.

This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.

And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!

And it’s the first issue I’ve ever offered in PRINT!

But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.

If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.

Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.

Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.

I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!

When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)

Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!

Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)

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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!

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Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.

Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.

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• Grow your own groceries
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Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society

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There are so many reasons to grow your own food at home:

💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share

But perhaps the number one reason is because it just tastes better!

Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.

Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!

With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.

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There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

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🌱 How to forage and use five common edible and medicinal weeds

🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more

👨‍👩‍👧‍👦 Tips for managing a homestead while raising a family (big or small!)

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