Cast-Iron Brown-Butter Peach Cobbler

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 6 medium 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

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Add the butter and cook, swirling often, 3 to 5 minutes until it foams, turns deep golden, and smells nutty; watch closely so milk solids do not burn.
3. 3Pour most of the brown butter into a mixing bowl, leaving a thin coating in the skillet.
4. 4Slice the peaches into wedges, discarding pits; toss them in the skillet with brown sugar, lemon juice, and cinnamon.
5. 5Cook the peaches on the stovetop 3 to 4 minutes until they begin to release juices and look glossy.
6. 6Whisk flour, granulated sugar, baking powder, and salt in the bowl with the reserved brown butter.
7. 7Stir in milk and vanilla just until a thick batter forms; a few small lumps are fine.
8. 8Dollop the batter in large spoonfuls over the peaches, leaving some fruit peeking through for a rustic look.
9. 9Transfer the skillet to the oven and bake 28 to 34 minutes until the topping is deep golden, springy to the touch, and peach juices bubble thickly at the edges.
10. 10Rest the cobbler 10 minutes so the syrup thickens slightly.
11. 11Scoop into bowls, spooning extra brown-butter peach juices over each serving; add ice cream if desired.