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) Betty Crocker™ 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.