Brown-Butter Peach Skillet Cobbler with Hot Honey

Serves 6 · 20 min prep · 40 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Add the butter to the skillet and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 3 to 5 minutes; immediately pour most of the brown butter into a mixing bowl, leaving a thin film in the pan.
3. 3While the butter browns, pit and slice the peaches into thick wedges; toss them in a bowl with the brown sugar and cinnamon until glossy and lightly coated.
4. 4Return the skillet with the remaining butter film to medium heat, tip in the sugared peaches, and cook just until the fruit softens at the edges and releases juices, 3 to 4 minutes; spread them into an even layer.
5. 5In the bowl with the reserved brown butter, whisk together the flour, granulated sugar, baking powder, and salt until no dry streaks remain.
6. 6Pour in the milk and vanilla and stir gently until a thick, spoonable batter forms; do not overmix.
7. 7Dollop the batter in large spoonfuls over the hot peaches, leaving a few gaps so juices can bubble up; the batter will spread as it bakes.
8. 8Bake the skillet on the center rack until the topping is deeply golden, set in the center, and a toothpick comes out clean, 28 to 32 minutes.
9. 9Remove from the oven and immediately drizzle the hot honey over the hot cobbler so it soaks into the cracks.
10. 10Let the cobbler rest 10 minutes so the juices thicken slightly, then scoop warm portions into bowls and top with vanilla ice cream.