Brown-Butter Skillet Peach Cobbler

Southern summer tables have long celebrated ripe peaches tucked under a biscuit-like crust, and browning the butter first gives this skillet cobbler a deep, nutty aroma. Fruit softens in the cast iron until syrupy and golden.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 2 lbs fresh ripe peaches
• 10 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tbsp fresh lemon juice
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 cup buttermilk
• 1 tsp vanilla extract
• 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 most of the butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 3 to 4 minutes; pour the browned butter into a heatproof bowl and set aside to cool slightly, leaving a thin film in the skillet.
2. 2While the butter cools, pit and slice the peaches into thick wedges. Toss the peach slices in a large bowl with both sugars, lemon juice, cornstarch, cinnamon, and the salt until evenly coated and juicy.
3. 3Return the skillet to medium heat and scrape in the peach mixture. Cook, stirring gently once or twice, until the fruit softens slightly and the juices thicken into a glossy syrup, about 5 to 7 minutes; remove from heat.
4. 4In a separate bowl whisk together the flour, baking powder, remaining salt, and a spoonful of the remaining granulated sugar. Drizzle in the cooled brown butter, buttermilk, and vanilla, then stir just until a shaggy, soft biscuit dough forms—do not overmix.
5. 5Drop large spoonfuls of the biscuit dough evenly over the hot peaches, leaving small gaps so steam can escape. Sprinkle the tops of the biscuits lightly with the last of the sugar.
6. 6Bake the skillet on the center rack until the biscuit topping is deeply golden, firm to the touch, and a toothpick inserted into a biscuit comes out clean, 22 to 28 minutes. The peach juices should be bubbling thickly the edges.
7. 7Remove the skillet from the oven and let the cobbler rest on a wire rack for at least 10 minutes so the filling sets. The aroma of brown butter and caramelized peaches will fill the kitchen.
8. 8Scoop warm portions into bowls, making sure each serving gets both fruit and biscuit. Top with a scoop of vanilla ice cream that melts into the hot juices and serve immediately.