Brown-Butter Skillet Peach Cobbler with Drop Biscuits

Cobbler has long been a Southern summer staple, fruit bubbling under a rustic biscuit crust. This version starts with nutty brown butter in a cast-iron skillet, then tops ripe peaches with tender drop biscuits.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

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

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Ingredients

• 6 medium ripe peaches
• 8 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 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 3/4 cup whole milk
• 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. Add the butter and cook, swirling often, until it foams then turns deep golden with nutty brown flecks and smells toasty, about 4 to 5 minutes.
2. 2While the butter browns, pit and slice the peaches into thick wedges; no need to peel if skins are thin and tender. Transfer half the browned butter to a mixing bowl and leave the rest in the skillet.
3. 3Add the peach slices, both sugars, lemon juice, cornstarch, cinnamon, and half the vanilla to the skillet. Stir gently over medium heat until the fruit softens slightly and the juices thicken into a glossy syrup, 5 to 7 minutes; remove from heat.
4. 4In the bowl with reserved brown butter, whisk together flour, baking powder, and salt. Pour in the milk and remaining vanilla and stir just until a shaggy, sticky dough forms; do not overmix.
5. 5Drop heaping spoonfuls of biscuit dough evenly over the hot peach filling, leaving small gaps so steam can escape and the fruit bubbles up.
6. 6Bake the skillet on the center rack until the biscuits are deeply golden, cooked through, and the filling is vigorously bubbling at the edges, 22 to 28 minutes.
7. 7Let the cobbler rest 10 minutes so the juices set slightly and the biscuits finish steaming. Serve warm scooped into bowls with a scoop of vanilla ice cream melting into the brown-butter peaches.