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Perfect Skillet Brown Butter Peach Cobbler & Ice Cream

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This skillet peach cobbler features a nutty brown butter base and a tender, cake-like topping, all baked with juicy peaches and served warm with vanilla ice cream. It’s a simple yet elevated twist on a classic comfort dessert.

Ingredients

Scale
  • 6 medium ripe peaches (about 2 pounds), peeled and sliced into ½-inch wedges
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ cup unsalted butter (1 stick)
  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving
  • Optional: cinnamon or caramel sauce for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center position.
  2. Prepare the peaches: In a medium bowl, combine the sliced peaches, ⅓ cup sugar, lemon juice, 1 teaspoon vanilla, and cinnamon. Toss gently until evenly coated. Set aside to macerate while you make the batter.
  3. Brown the butter: Place a 10-inch cast iron skillet over medium heat. Add the ½ cup unsalted butter. Let it melt completely, then swirl the pan gently. Continue swirling until the butter turns a deep amber color and smells nutty, about 3 to 5 minutes. Remove from heat immediately.
  4. Make the batter: In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Pour in the milk and 1 teaspoon vanilla. Whisk until just combined (a few lumps are fine). The batter will be thin.
  5. Assemble the cobbler: Pour the batter directly into the skillet over the still-warm brown butter. Do not stir. Carefully spoon the peach mixture evenly over the batter. Do not stir.
  6. Bake: Place the skillet in the preheated oven and bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the batter (not a peach) comes out clean.
  7. Rest and serve: Remove from the oven and let rest on a cooling rack for at least 10 minutes. Serve warm, straight from the skillet, with a generous scoop of vanilla ice cream.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Do not overmix the batter; lumps are fine. Let the peaches macerate for at least 10 minutes to release their juices. Use room-temperature milk to prevent seizing the brown butter. If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking. For best results, use a cast iron skillet; if using glass, increase baking time by 5 minutes.

Nutrition

Keywords: peach cobbler, brown butter, skillet dessert, summer dessert, peach recipe, cast iron dessert, easy cobbler

Find it online: https://sagestirs.com/perfect-skillet-brown-butter-peach-cobbler-and-ice-cream/