old fashioned skillet brown sugar peach cobbler 8 servings 20 min prep time 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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. Ingredients4 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 Directions 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 Related Recipes Cranberry Upside-Down Cake Naked Red Velvet Cake Flammekueche Meyer Lemon Mascarpone Cake Roll Strawberry Shortcake Chocolate-Caramel Macadamia Nut Tart