Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.

Peach Topping:

• 1 Pound Peaches, skin on, pitted and sliced ⅓-½ inch thick (about 2 large or 3 small peaches)
• 15g brown sugar (dark or light)
• 25g granulated sugar
• Pinch of salt
• ½ tsp ground cinnamon
• ¼ tsp ground or freshly grated nutmeg
• Zest of ½ lemon
• 45g New Deal Distiller’s Workshop Brandy

Cake Batter:

• 113g (1 stick) unsalted butter, browned
• 125g all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 245g (1 cup) whole milk
• 1 ½ tsp vanilla extract
• 175g sugar
• Zest of ½ lemon

1. Preheat oven to 375F
2. In a small saucepot over medium-high heat, melt the butter.  Whisk frequently to prevent the butter solids from sticking to the bottom of the pot. Once the butter is fragrant and the solids have turned a pale golden brown, remove from heat and pour into an 8×8 inch baking dish and set aside.
3. Prepare the peach topping in a bowl by tossing together the peaches, sugars, spices, zest, and brandy. Set aside.
4. Prepare the cake batter.  In a bowl, whisk together flour, baking powder, salt, sugar, and lemon zest.  Whisk in milk and vanilla until just combined and no lumps remain.
5. Pour the batter into the pan and use a spatula to gently swirl the batter and brown butter together.
6. Spoon the peaches and juices over the top of the batter.
7. Bake at 375F for 45 minutes-1hr until deeply golden brown and a toothpick or cake tester inserted into the center batter comes out clean, or registers 200F on an instant read thermometer.
8. Let cool slightly and serve warm with whipped cream or ice cream.

Don’t have an 8×8 inch pan? A 9×9 inch pan or a 9 inch round cake pan would work just fine. For a larger dessert that feeds a crowd, double the recipe and bake in a 9×13 inch baking dish. This cobbler would be equally as delicious with nectarines or berries!