Brown Butter Sugar Cookie Peach Cobbler
Friday - June 29, 2018 11:18 am ,
Category : RECIPES
Ingredient:
2 bags (12 oz each) frozen sliced peaches, thawed
2 tbsp granulated sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon
Juice of 1 medium lemon
3 tbsp butter, softened and cut into 1/2-inch cubes
1/2 cup butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 tsp ground cinnamon
1 egg
1 tbsp coarse sparkling sugar
Method:
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 teaspoon cinnamon and the lemon juice evenly over top; stir to combine. Top evenly with 3 tablespoons cubed butter.
In 1-quart saucepan, heat 1/2 cup butter over medium heat 8 to 10 minutes, stirring frequently, until light golden brown. Pour into large bowl. Stir cookie mix, 1/2 teaspoon cinnamon and the egg into browned butter with wooden spoon until soft dough forms. Spoon dough in tablespoons evenly over top of peach mixture; sprinkle with sparkling sugar.
Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.
2 bags (12 oz each) frozen sliced peaches, thawed
2 tbsp granulated sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon
Juice of 1 medium lemon
3 tbsp butter, softened and cut into 1/2-inch cubes
1/2 cup butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 tsp ground cinnamon
1 egg
1 tbsp coarse sparkling sugar
Method:
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 teaspoon cinnamon and the lemon juice evenly over top; stir to combine. Top evenly with 3 tablespoons cubed butter.
In 1-quart saucepan, heat 1/2 cup butter over medium heat 8 to 10 minutes, stirring frequently, until light golden brown. Pour into large bowl. Stir cookie mix, 1/2 teaspoon cinnamon and the egg into browned butter with wooden spoon until soft dough forms. Spoon dough in tablespoons evenly over top of peach mixture; sprinkle with sparkling sugar.
Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.
