Brown-Butter Peach Skillet Cobbler with Drop Biscuits

Serves 6 · 20 min prep · 40 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F and place a 10- or 12-inch cast-iron skillet on the stovetop over medium heat.
2. 2Add half the butter to the skillet and cook, swirling often, until the milk solids turn deep golden and the butter smells nutty, about 3 to 5 minutes; immediately pour the brown butter into a large mixing bowl and set the skillet aside (do not wipe it).
3. 3Pit and slice the peaches into thick wedges, then toss them in the bowl with the brown butter, both sugars, lemon juice, cornstarch, cinnamon, and half the vanilla until evenly coated and glossy.
4. 4Return the peach mixture to the same skillet, spread into an even layer, and set over medium heat just until the edges begin to bubble gently, about 2 minutes; remove from heat.
5. 5In a clean bowl whisk together the flour, baking powder, and salt. Cut the remaining cold butter into small cubes and work it into the flour with your fingertips or a pastry blender until pea-sized crumbs form.
6. 6Stir in the milk and remaining vanilla just until a soft, shaggy biscuit dough comes together; do not overmix.
7. 7Using a large spoon, drop 8 to 10 rustic mounds of dough evenly over the hot peaches, leaving small gaps so steam can escape. Sprinkle the coarse sugar over the biscuit tops.
8. 8Bake on the center rack until the biscuits are deeply golden, the filling is vigorously bubbling the edges, and a toothpick inserted into a biscuit comes out clean, 28 to 35 minutes.
9. 9Let the cobbler rest on a wire rack for at least 15 minutes so the juices thicken.
10. 10Scoop warm portions into bowls and top with a scoop of vanilla ice cream so it melts into the brown-butter peach syrup.