Skillet Brown-Butter Peach Cobbler

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 6 medium ripe peaches, sliced
• 1/2 cup plus 2 Tbsp granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 6 Tbsp unsalted butter
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 Tbsp coarse sugar for sprinkling

Instructions

1. 1Heat oven to 375°F. Place a 10-inch cast-iron skillet on the stove over medium heat and add the butter. Cook, swirling often, until the butter foams then turns nutty brown and smells toasty, 3 to 5 minutes. Pour most of the brown butter into a bowl, leaving a thin film in the skillet.
2. 2In a large bowl toss peach slices with the larger amount of granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt until glossy.
3. 3Spread the peach mixture in the buttered skillet. Set over medium heat and cook just until the edges start to bubble, about 3 minutes, then remove from heat.
4. 4Whisk flour, baking powder, remaining granulated sugar, and remaining salt in a bowl. Stir in milk, reserved brown butter, and vanilla until a thick drop-biscuit batter forms; do not overmix.
5. 5Dollop spoonfuls of batter over the hot peaches, leaving small gaps so steam can escape. Sprinkle the tops with coarse sugar.
6. 6Bake until the biscuit topping is golden brown and cooked through and the peach juices bubble thickly the edges, 28 to 32 minutes.
7. 7Cool the skillet on a rack 15 minutes so the filling thickens from molten to spoonable.
8. 8Scoop into bowls, making sure each serving gets both fruit and biscuit. Serve plain or with a splash of cold cream.