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Â½ cup unsalted butter
1 Tbsp Vain Vanilla extract
1/8 tsp salt
1 cup granulated sugar, divided
Â½ cup unbleached all-purpose flour
3-4 cups fresh berries or sliced stone fruit (peaches, nectarines, etc) or a mix of all
2 Tbsp raw or Demerara sugar (optional)
Preheat oven to 350 °F.
In a pan over medium heat melt butter, swirling pan occasionally, until bubbling subsides and it turns golden brown, emits a nutty aroma and toasted bits appear, approximately 2 to 3 minutes. Scrape brown butter into a mixing bowl and allow to cool approximately 10 minutes. Add sugar to browned butter and beat until smooth. Add eggs and Vain vanilla extract and beat until incorporated. Add flour and salt, beat until smooth. Place fruit into greased 8-inch square baking dish or 9-inch iron skillet. Sprinkle fruit with remaining 1/4 cup of sugar. Spoon brown butter batter on top and sprinkle with raw or Demerara sugar (optional).
Bake 40 to 50 minutes until fruit juices have thickened and bubbled and cobbler is puffed and golden brown. Serve warm or at room temperature with a scoop of vanilla ice cream.