Cast-Iron Brown-Butter Peach Cobbler

Brown butter lends nutty depth to this cast-iron peach cobbler, a classic Southern dessert baked until the fruit turns jammy. Ripe peaches bubble under a tender topping with a crisp golden edge.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Heat oven to 375°F. Place a 10-inch cast-iron skillet on the stove over medium heat.
2. 2Add butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 3 to 4 minutes; pour most of the brown butter into a heatproof bowl, leaving a thin film in the skillet.
3. 3Pit and slice peaches into wedges; toss in a large bowl with half cup granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and salt.
4. 4Pour the peach mixture into the buttered skillet and spread into an even layer; set over medium heat just until edges begin to bubble, about 3 minutes, then remove from heat.
5. 5Whisk flour, baking powder, remaining salt, and remaining granulated sugar in a bowl.
6. 6Stir milk, vanilla, and the reserved brown butter into the dry ingredients until a thick, spoonable batter forms; do not overmix.
7. 7Drop large spoonfuls of batter evenly over the hot peaches, leaving small gaps for steam; sprinkle coarse sugar over the biscuit tops.
8. 8Bake 28 to 32 minutes until the topping is deeply golden, cooked through, and peach juices bubble thickly the edges.
9. 9Cool the skillet on a rack 15 minutes so the syrup thickens slightly.
10. 10Scoop into bowls while still warm and top with vanilla ice cream that melts into the brown-butter peaches.