Old-Fashioned Skillet Brown Sugar Peach Cobbler
Servings:
8
prep time:
20 mins
cook time:
30 mins
Total time:
50 mins
Ingredients
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
4 tablepoons
-
6 cups firm peaches, thinly sliced
-
1 cup light brown sugar, packed
-
1 tablespoon bourbon, optional
-
2 teaspoons vanilla extract
-
1 cup all-purpose flour
-
¼ cup pecans, finely ground
-
2 teaspoons baking powder
-
1 teaspoon cinnamon
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
8 tablespoons melted
-
½ cup whole milk
-
cinnamon sugar for dusting
Directions
- Preheat the oven to 400ºF.
- Add 4 tablespoons butter to a 12-inch oven-safe skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, stir often, about 3-4 minutes. Remove from the heat and add the peaches, 1/2 cup brown sugar, bourbon-if using, and vanilla, tossing to combine. Transfer to the oven and bake 10-15 minutes. Reduce the oven to 375ºF.
- Meanwhile, in a large bowl, whisk together the flour, ground pecans, baking powder, cinnamon, and the remaining 1/2 cup brown sugar. Add 1 stick melted butter and the milk, mix until just combined. Remove the peaches from the oven and dollop batter over the peaches. Dust with cinnamon sugar.
- Transfer to the oven and bake for 25-30 minutes, or until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.
recipe notes:
To make ahead: the cobbler can be baked up to 2 days ahead and kept at room temperature. Use a combo of fruit: you need a toal of 6 cups fruit. You can use a mix of your favorite stome fruits or 5 cups sliced stone fruit + 1 cup fresh berries.
