Skillet Brown-Butter Peach Cobbler with Drop Biscuits

Serves 6 · 15 min prep · 35 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Bring a 10-inch oven-safe skillet to medium heat and add the butter. Cook, swirling often, until the butter foams then turns nutty brown and smells toasty, 3 to 4 minutes. Pour most of the brown butter into a heatproof bowl, leaving a thin film in the skillet.
2. 2Halve, pit, and slice the peaches half-inch thick. In a bowl toss them with both sugars, cornstarch, lemon juice, cinnamon, and vanilla until glossy.
3. 3Return the skillet with the butter film to medium heat. Add the peach mixture and cook 4 to 5 minutes, stirring once or twice, until the fruit softens slightly and juices thicken. Remove from heat.
4. 4For the biscuit topping, whisk flour, baking powder, and salt in a bowl. Drizzle in the reserved brown butter and the cold buttermilk. Stir just until a soft, sticky dough forms.
5. 5Using two spoons, drop 6 to 8 rustic mounds of dough over the hot peaches, leaving small gaps for steam. Sprinkle the tops with coarse sugar.
6. 6Place the skillet on a baking sheet to catch drips and bake until the biscuits are golden brown and cooked through and the fruit is vigorously bubbling, 22 to 26 minutes.
7. 7Let the cobbler rest 10 minutes out of the oven so the syrup thickens. The biscuits should sound hollow when tapped and look dry in the center.
8. 8Scoop into bowls while warm and top each portion with a melting scoop of vanilla ice cream. The brown-butter notes shine against the late-summer peaches.