Brown-Butter Peach Skillet Cobbler with Drop Biscuits

Cobbler takes its name from a biscuit top that looks cobbled over fruit, a staple of Southern summer tables. Brown butter deepens ripe peaches in a cast-iron skillet, finished with tender buttermilk drop biscuits.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 16g fat
• 4g fiber

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Ingredients

• 6 medium ripe peaches
• 10 tbsp unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 3/4 cup cold buttermilk
• 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.
2. 2Add the butter to the skillet and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes; immediately pour most of the brown butter into a heatproof bowl, leaving a thin film coating the skillet.
3. 3Slice the peaches into thick wedges, discarding pits, and toss them in a large bowl with both sugars, lemon juice, cornstarch, cinnamon, and half the vanilla until glossy and coated.
4. 4Return the skillet to medium heat, scrape in the peach mixture, and cook just until the fruit begins to release juices and bubble gently at the edges, 3 to 4 minutes; remove from heat.
5. 5In a separate bowl whisk together the flour, baking powder, and salt. Drizzle in the reserved brown butter and remaining vanilla, then fold in the buttermilk with a fork until a shaggy, sticky dough forms—do not overmix.
6. 6Drop heaping spoonfuls of biscuit dough evenly over the hot peaches, leaving small gaps so steam can escape and the fruit can bubble up.
7. 7Bake the skillet on the center rack until the biscuits are deeply golden, the filling is thick and bubbling vigorously the edges, and a toothpick inserted in a biscuit comes out clean, 28 to 32 minutes.
8. 8Let the cobbler rest on a wire rack for 10 minutes so the juices thicken slightly. Scoop warm portions into bowls and top with a scoop of vanilla ice cream so it melts into the brown-butter peaches.