Easy Peach Cobbler Recipe (With Brown Butter)

5 from 5 votes

Easy Peach Cobbler Recipe (With Brown Butter)

This peach cobbler is easy to make, loaded with sweet peaches, rich brown butter, hints of vanilla, and a buttery biscuit topping. Yes please!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Author: Grace Vallo

Equipment

10" cast iron skillet (or other similar-sized, oven safe pan)

Ingredients

Topping

1 cup all-purpose flour
¼ cup whole milk (+1-2 tablespoons if too dry)
4 tablespoons unsalted butter cold
¼ cup light brown sugar packed
½ tablespoon real vanilla extract
1 teaspoon baking powder
½ teaspoon salt
Turbinado sugar to top (optional)

Filling

8 medium ripe peaches cored and cut into thin slices
6 tablespoons unsalted butter
1 tablespoon light brown sugar packed
½ tablespoon real vanilla extract
¼ teaspoon salt

Instructions

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 cooking spray. If you don’t have a cast iron skillet, use a similar sized oven-safe pan. Differences in pan size or material may change the cooking time by 5 minutes or so!
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 4-8 minutes. Once the butter begins to brown, shake pan slightly to move butter around for even browning. Let butter turn nut, mahogany brown. Turn heat off. Add 1 tablespoon light brown sugar, ½ tablespoon vanilla, and ¼ teaspoon salt (and cinnamon, if desired). 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.
For the topping: In a large bowl, add flour, 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.
Add 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 if desired.
Bake cobbler in the oven for 23-28 minutes, until the topping is light golden and peach mixture is bubbling. Let cool for 10 minutes before enjoying as-is, with vanilla ice cream, or whipped cream.

Video

Notes

Add ½ tablespoon of cinnamon to the filling if desired!
Differences in pan size or material may change the cooking time by 5 minutes or so.
You can use canned peaches but fresh peaches are always preferred. Pat the canned peaches dry before using.

Nutrition