Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, South Jazz Kitchen, and Green Soul, packs his favorite summer dessert with yellow Jersey peaches macerated in cinnamon, brown sugar, and mace. Then he pours brown butter on the bottom of the baking dish and adds his batter one ladleful at a time to create a ripple effect, which after baking yields crunchy constellations of caramelized bits.
- 2 cups (400 g) granulated sugar, divided
- 1 cup (2 sticks) unsalted butter
- 2 cups (250 g) all-purpose flour
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Place a rack in middle of oven; preheat to 375°. Peel skins from 2 peaches. Halve and remove pits from all of the peaches. Slice ¼" thick. Transfer to a large bowl; add brown sugar, cinnamon, mace, and ¼ cup granulated sugar and toss to combine. Let sit while you prepare the topping (at least 20 minutes).
Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–7 minutes. Pour brown butter into a 13x9" baking dish. Whisk flour, baking powder, salt, and remaining 1¾ cups sugar in a medium bowl. Whisk in milk and vanilla, then pour batter into baking dish by the ladleful so butter swirls and mixes into batter. Top with peaches.
Bake cobbler until golden brown and bubbling around the edges, about 1 hour. Let cool slightly before serving.