"Peach season isn't over yet!
A cobbler is basically a baked fruit dessert with a biscuit-like topping. It’s like a denser, doughier pie. My peach cobbler layers juicy, brown butter and sugar-coated peaches. The filling isn’t too sweet yet it’s so richly caramelized and buttery. All topped with the best part – the soft yet slightly crispy biscuit topping – that sops up all that buttery, peachy goodness."
Brown Butter Peach Cobbler with Biscuit Topping
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 35mins
Serves or Makes: 6
Recipe Card
ingredients
- For the Filling
- 8 medium ripe peaches
- 1 tablespoon light brown sugar
- 6 tablespoons salted butter
- 1/2 tablespoon real vanilla extract
- For the Topping
- 1 cup flour
- 4 tablespoon salted cold butter
- 1/4 cup light brown sugar
- 1/2 teaspoons salt
- 1/4 cup whole milk (add more if too dry)
- 1/2 tablespoon real vanilla extract
Method
Step 1
Preheat oven to 375. In a well-seasoned 10-inch cast iron skillet, add peaches. To make sure your cobbler doesn’t taste metallic from the cast iron, you may want to rub skillet with butter or spray with oil. If you don’t have a cast iron skillet, use a large oven-safe pan. Differences in pan size or material may change the cooking time by 5 minutes or so!
Step 2
For the peach filling: in a separate small pan, add 6 tablespoons butter over medium heat. Let butter melt, start to bubble, and then brown, a process that takes about 6-8 minutes. Once the butter begins to brown, turn heat to low and shake pan slightly to move butter around for even browning. Let butter turn nut, mahogany brown (may take another 2-4 minutes). Turn heat off. Add 1 tablespoon light brown sugar and ½ tablespoons vanilla (and cinnamon, if preferred). When you add the vanilla, the butter will start bubbling and spattering so be careful! Stir mixture well, and pour over peaches in skillet. Use a spoon to gently mix peaches with butter mixture. Spread peaches out evenly in skillet.
Step 3
For the topping: In a large bowl, add flour, remaining brown sugar, baking powder, and salt. Use a whisk to combine. Add butter and cut into the flour mixture with a fork or pastry cutter. Mixture should resemble a coarse crumble with small chunks of butter.
Step 4
Add remaining vanilla and ¼ cup milk. Use a spoon to combine and form into a ball of dough. If mixture is too dry and won’t form into a ball, add a tablespoon or two more of milk. Don’t add too much all at once as dough will quickly become too sticky! Use hands to pinch off small portions of dough, dropping them on top of the peach mixture in the skillet. I like to spread the dough out evenly around the skillet until all dough is used. There should be small pockets of the skillet that still have exposed peaches. It should look super rustic! Sprinkle turbinado sugar on the top of the dough (about a ½ tablespoon or so of sugar in total).
Step 5
To bake: Bake cobbler in the oven for 23-28 minutes, until the topping is light golden and peach mixture is bubbling. Let cool for 15 minutes before enjoying as-is, with vanilla ice cream, or whipped cream.