Skillet Brown-Butter Peach Cobbler with Hot Honey

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 6 medium ripe peaches
• 8 tbsp 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
• 3 tbsp hot honey
• 1 tbsp fresh lemon juice
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet on the stovetop 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; watch carefully so the milk solids do not burn.
2. 2While the butter browns, pit and slice the peaches into thick wedges. In a bowl toss the peach slices with the brown sugar, lemon juice, and the salt until glossy and lightly macerated.
3. 3Pour two-thirds of the browned butter into a mixing bowl, leaving a thin film and the toasted solids in the skillet. Set the skillet aside off heat.
4. 4To the bowl of browned butter whisk in the granulated sugar, milk, and vanilla until smooth. In a separate bowl stir together the flour, baking powder, remaining salt, and cinnamon.
5. 5Fold the dry mixture into the wet just until no large flour streaks remain; the batter will be thick and slightly lumpy—do not overmix.
6. 6Return the skillet to medium heat for 30 seconds to rewarm the residual butter, then pour in the batter and spread it evenly. Arrange the sugared peach slices over the top in a single layer, nestling them slightly into the batter.
7. 7Bake on the center rack until the cobbler is puffed, golden at the edges, and a toothpick inserted into the cake portion comes out with only a few moist crumbs, 28 to 35 minutes.
8. 8Remove from the oven and immediately drizzle the hot honey over the hot peaches so it soaks into the cracks. Let the cobbler rest 10 minutes so the juices thicken.
9. 9Scoop warm portions into bowls, top with a scoop of vanilla ice cream, and spoon any remaining skillet juices and hot honey over the top before serving.