This recipe is for browned butter crust. It can be used with your favorite recipe for apple pie, pecan pie, pumpkin pie, cherry pie and yes cobblers. This crust is nice and buttery with a nutty flavor. It will be nice and crisp just like a regular crust. Please watch the video below for instructions before you begin.
Ingredients for crust
2 1/2 cups of all purpose flour
3/4 cups of brown butter (watch video for instructions)
1/4- 1/3 cups of water
Optional: 1tsp of salt and sugar. ( I used salted butter so I did not add additional salt. I am also sugar conscious so I did not add to crust. Please feel free to add if you like)
INSTRUCTIONS FOR BROWN BUTTER
Melt butter in small saucepan over medium heat. Cook, watching closely, 5-7 minutes or until butter foams and turns golden brown.Immediately remove from heat.Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Place in freezer; freeze, stirring occasionally, 30 minutes or until very firm.
INSTRUCTIONS FOR CRUST
Add flour to browned butter in bowl; cut in with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened.
1-crust pie: Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Fill and bake according to pie recipe directions. Bake unfilled pie shell: Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick crust all over with fork. Place sheet of parchment in crust to cover bottom and side; fill with rice, dried beans or pie weights to weigh down. Bake 10 minutes; remove weight and parchment. Continue baking 4-5 minutes or until lightly browned. Cool completely
For cobbler cut into strips or circles as shown. Follow your favorite peach cobbler recipe. Brush with peach jam or egg wash and bake.
Peach Cobbler Recipe
This is a basic peach cobbler recipe. Most families have there own special recipe. Please feel free to use yours or the one below with my brown butter crust.
2 lbs sliced frozen peaches
1 cup granulated sugar
8 tbsp butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup water
2 tsp vanilla extract
3 tbsp all purpose flour
Instructions for basic peach cobbler
You may use the crust for a 9x13 pan peach cobbler with brown butter crust or watch the video for instruction on how to make the blooming flower shown.
Place the peaches in a large pot. (I prefer using frozen or fresh)
Add the water, sugar, cinnamon, and nutmeg, then turn the heat to medium high.
Once the peach mixture starts to bubble, add in the butter, and vanilla. Stir
With the remaining 1/2 cup of water, sprinkle in 3 tbsp of all purpose flour then mix.
Pour the water/flour mixture into the peach mixture. Stir, and reduce the heat to low.
Roll out the dough, then cut in half.
With one of the dough halves, roll out, and cut into inch squares then place on a cookie sheet.
Bake the square for 7 minutes on 375 F.
Pour the peach mixture into a 13 x 9 baking dish.
Remove the squares from the oven then toss them into the peach mixture and fold in.
With the last ball of dough, roll it out, and cut it into strips or make circles (watch video)
Place the dough strips on top of the cobbler, lattice style then bake for 40 minutes on 375 F. or watch video for flower topping.
Let cool down, then serve with vanilla ice cream.