Brown Butter Sugar Cookie Peach Cobbler

Ingredients

Fruit Base

2
bags (12 oz each) frozen sliced peaches, thawed (about 5 cups)
2
tablespoons granulated sugar
2
tablespoons cornstarch
1/2
teaspoon ground cinnamon
Juice of 1 medium lemon (3 tablespoons)
3
tablespoons butter, softened and cut into 1/2-inch cubes

Cookie Topping

1/2
cup butter
1
pouch (1 lb 1.5 oz) sugar cookie mix
1/2
teaspoon ground cinnamon
1
egg
1
tablespoon coarse sparkling sugar

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.

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