Brown-Butter Peach Drop-Biscuit Skillet Cobbler

Cobbler has long been a beloved American summer dessert, often baked free-form over ripe fruit. This skillet version leans on nutty brown butter and soft peach wedges, crowned with tender drop biscuits that bake golden right in the pan.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 62g carbs
• 18g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 6 medium ripe peaches
• 10 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 3/4 cup whole milk
• 1 tsp vanilla extract
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stove over medium heat. Add most of the butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes; pour the brown butter into a heatproof bowl and set aside, leaving a thin film in the skillet.
2. 2While the butter browns, pit and slice the peaches into thick wedges; no need to peel if the skins are tender. Toss the peach slices in a large bowl with both sugars, lemon juice, cornstarch, and cinnamon until evenly coated and juicy.
3. 3Return the skillet to medium heat, scrape in the sugared peaches and any juices, and cook just until the fruit softens slightly and the juices begin to bubble, 3 to 4 minutes. Remove from heat.
4. 4In a medium bowl whisk together the flour, baking powder, and salt. Stir the reserved brown butter, milk, and vanilla into the dry ingredients until a shaggy, sticky dough forms; do not overmix.
5. 5Using a large spoon or cookie scoop, drop biscuit-sized mounds of dough evenly over the hot peaches, leaving small gaps so steam can escape. The dough will look rustic and uneven.
6. 6Bake the skillet on the center rack until the biscuit tops are deep golden brown, the edges look set, and peach juices bubble thickly the sides, 28 to 32 minutes.
7. 7Let the cobbler rest on a wire rack for 10 minutes so the juices thicken slightly. Serve warm scoops straight from the skillet with a scoop of vanilla ice cream melting over the top.
8. 8If any leftover biscuit edges need extra color, broil for 30 to 60 seconds while watching closely, then cool briefly before plating.