Brown-Butter Skillet Peach Cobbler

Serves 6 · 20 min prep · 40 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 4 to 5 minutes; immediately remove from heat so it does not burn.
2. 2While the butter browns, pit and slice the peaches into 1/2-inch wedges; no need to peel if skins are tender. Toss the peach slices in a large bowl with both sugars, lemon juice, cinnamon, and the salt until glossy and juicy.
3. 3Pour most of the browned butter into a small bowl, leaving a thin film coating the skillet. Tip the sugared peaches and all their juices into the still-warm skillet and spread into an even layer.
4. 4In a medium bowl whisk together the flour, baking powder, remaining salt, and a spoonful of the reserved brown sugar if any remains. Stir in the milk, vanilla, and the rest of the browned butter until a thick, spoonable batter forms with no dry pockets.
5. 5Drop large spoonfuls of batter evenly over the peaches, leaving small gaps so steam can escape; the topping will spread as it bakes. Sprinkle the coarse sugar over the batter mounds for crunch.
6. 6Bake on the center rack until the topping is deep golden, the fruit is vigorously bubbling at the edges, and a toothpick inserted into a biscuit-like spot comes out clean, 28 to 35 minutes.
7. 7Let the cobbler rest on a wire rack for at least 15 minutes so the juices thicken slightly. Serve warm straight from the skillet with a scoop of vanilla ice cream if desired, spooning extra peach syrup over each portion.