Old-Fashioned Skillet Brown Sugar Peach Cobbler

8 servings
20 min prep time
50 min total time

Every bite is layered with late summer peaches, rich brown butter, vanilla, warming cinnamon, and sweet brown sugar. Juicy peaches with a crust that's crisp on the edges, soft in the center, and extra buttery.


4 tablepoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

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

1/4 cup pecans, finely ground

2 teaspoons baking powder

1 teaspoon cinnamon

8 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat melted

1/2 cup whole milk

cinnamon sugar for dusting


  • STEP 1

    Preheat the oven to 400 degrees F.

  • STEP 2

    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 375 degrees F. 

  • STEP 3

    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.

  • STEP 4

    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. 

  • STEP 5

    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.

Half Baked Harvest

Half Baked Harvest_Image

Half Baked Harvest