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Brown Butter Bliss

  • Author: Meagan
  • Total Time: 50 Minutes


Yet another recipe borrowed from here.  The original recipe was apparently made with apples (the only thing different in that recipe is maybe a bit more sugar and some lemon juice for the apples), but I had peaches because I had every intention of making a peach pie.  The day was so nice though that we had to go outside again, and since I have an uncanny ability to recollect recipes and somehow track them down, I re-found this.  Perfect, it’s with peaches – it’s even in a pie plate! but it takes a quarter of the time (especially if you don’t have pie crust already made and waiting for you in the fridge).  Yum – I will definitely be trying every other fruit version possible.

**Update – our new favorite way to enjoy this is double the peaches, in a 9×13 cake pan, with the same amount of topping



Brown Butter Bliss – with peaches

4 large peaches – thickly sliced, I peeled them but you don’t really have to

1/23/4 c. + 3 T. sugar

IMG_5694 modified

pinch cinnamon

1/2 c. butter

2 large eggs

1 c. all-purpose flour


Preheat the oven to 350 and grease a pie plate (or a 9 x 13 cake pan).  Cut the peaches into the pie plate with 2 T. sugar and sprinkle with cinnamon. Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 5 minutes or until it turns golden – and you’ll know when it changes color.

Stir in 1/2 cup of sugar (use 3/4 if the fruit you use is especially tart) into the butter, then the eggs, then the flour – work quickly (I had everything measured out), because you don’t want to cook the eggs.  Pour the mixture over the peaches and sprinkle the top with the last tablespoon of sugar.

Bake for about 45 minutes, until golden and crusty, and the juices ooze from around the edges.  Because it’s so juicy, I think that in this case, cooking it longer is better.  I also put the pie plate on a cookie sheet covered with parchment, and was glad that I did as it ran over a little bit (another plug for the 9 x 13 – no chance of run over!).

Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

  • Category: Cakes


From Meagan's Kitchen

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