Skillet Peach Cobbler with Brown-Butter Biscuit Top

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 5 cups fresh or frozen peach slices
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 6 Tbsp unsalted butter
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup cold buttermilk
• 1 tsp vanilla extract
• 1 Tbsp turbinado sugar for sprinkling

Instructions

1. 1Preheat oven to 375°F. Place a 10-inch cast-iron skillet over medium heat and melt butter until it smells nutty and turns amber, about 3 minutes; swirl to coat the pan.
2. 2In a large bowl toss peaches with granulated sugar, brown sugar, cornstarch, lemon juice, and cinnamon until evenly coated and glossy.
3. 3Pour the peach mixture into the hot skillet; it should sizzle gently. Cook 4–5 minutes, stirring once, until juices begin to thicken and bubble at the edges.
4. 4Meanwhile melt the remaining butter in a small bowl and let cool slightly. In another bowl whisk flour, baking powder, and salt.
5. 5Stir buttermilk, vanilla, and the cooled melted butter into the flour mixture just until a shaggy, sticky dough forms—do not knead.
6. 6Drop 6–8 rough spoonfuls of biscuit dough over the bubbling peaches, leaving small gaps so steam can escape. Sprinkle turbinado sugar over the dough mounds.
7. 7Transfer the skillet to the oven and bake 28–32 minutes until the biscuit tops are deep golden brown and a toothpick inserted into a biscuit comes out clean, while peach juices bubble thickly the edges.
8. 8Rest the cobbler on a heat-safe surface 10 minutes so the filling sets slightly and won’t scald.
9. 9Scoop warm portions into bowls, making sure each serving gets both juicy fruit and a crisp biscuit top.
10. 10Finish with a scoop of vanilla ice cream if desired; the contrast of hot cobbler and cold cream is essential.