Brown-Butter Peach Skillet Cobbler

Brown butter lends a toasty, nutty depth to this classic American peach cobbler, baked right in a cast-iron skillet. Juicy ripe peaches mingle with cinnamon under a tender topping, best finished with a scoop of vanilla ice cream.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 392 cal
• 5g protein
• 58g carbs
• 17g fat

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Ingredients

• 6 medium fresh ripe peaches
• 1/2 cup 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
• 1 tbsp fresh lemon juice
• 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 remove from heat so it does not burn.
3. 3While the butter browns, pit and slice the peaches into thick wedges, then toss them in a bowl with the lemon juice, half the granulated sugar, the brown sugar, and the cinnamon until glossy and coated.
4. 4In a separate mixing bowl whisk together the flour, remaining granulated sugar, baking powder, and salt until evenly combined.
5. 5Pour the milk and vanilla into the dry ingredients and stir gently just until a thick, smooth batter forms with no dry pockets.
6. 6Scatter the sugared peach mixture evenly across the bottom of the skillet right into the warm brown butter; the fruit should sizzle lightly.
7. 7Dollop the batter in large spoonfuls over the peaches, leaving some fruit peeking through so steam can escape and the top can brown.
8. 8Bake the skillet on the center rack for 30 to 35 minutes until the topping is deeply golden, the edges bubble thickly, and a toothpick inserted into the cake portion comes out clean.
9. 9Remove from the oven and let the cobbler rest 10 minutes so the juices thicken slightly and the topping sets.
10. 10Scoop warm portions into bowls and top each with a generous scoop of vanilla ice cream that melts into the peach syrup.