Skillet Peach-Blueberry Brown-Butter Cobbler with Drop Biscuits

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 4 large ripe peaches
• 1 1/2 cups fresh blueberries
• 8 tbsp unsalted butter
• 1/2 cup plus 1 tbsp granulated sugar
• 1/4 cup light brown sugar
• 1 1/4 cups plus 1 tbsp all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 1 tsp fresh lemon zest
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. 1Preheat the oven to 375°F. In a 10-inch oven-safe skillet melt the butter over medium heat until it turns amber and nutty, 3 to 5 minutes; pour most of it into a bowl, leaving a tablespoon coating the pan.
2. 2Pit and slice the peaches, then toss them in the skillet with the blueberries, brown sugar, flour, lemon zest, cinnamon, and salt until the fruit is evenly coated and beginning to release juice.
3. 3In the bowl with the remaining brown butter whisk together flour, granulated sugar, baking powder, and salt. Stir in the milk and vanilla just until a thick, spoonable biscuit dough forms—do not overmix.
4. 4Drop six large spoonfuls of dough evenly over the fruit, leaving small gaps so steam can escape and the juices can bubble up. Sprinkle the remaining tablespoon of sugar over the biscuit tops.
5. 5Bake until the biscuits are golden brown and cooked through and the fruit filling is thickly bubbling at the edges, 30 to 35 minutes.
6. 6Cool the skillet on a rack for 15 minutes so the juices set slightly and the biscuits finish steaming.
7. 7Scoop into bowls while still warm, making sure each serving gets both juicy fruit and a tender biscuit crown.
8. 8Optional finish: a small pour of cold cream or scoop of vanilla ice cream melts beautifully into the hot filling.