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My end of summer old fashioned Skillet Brown Sugar Peach Cobbler. This cobbler is nothing short of delicious. Every bite is layered with late summer peach slices, rich brown butter, vanilla, warming cinnamon, and plenty of brown sugar to sweeten the deal. The peaches are juicy, while the topping is crisp on the edges, soft in the center, and extra buttery. This skillet peach cobbler is so pretty, super simple to make, and a great end of summer dessert to serve to family and friends. Top with vanilla ice cream for the best peach dessert to send off summer!
This post is sponsored by Vermont Creamery.
I couldn’t let August pass by without at least one last sweet peach recipe. This skillet peach cobbler recipe is one I’ve been wanting to share for a few years now but never got around to. It’s a classic peach cobbler but made extra delicious with a few special touches. After many rounds of testing, I can confidently say that this is the BEST peach cobbler. It’s heavy on the peach flavors, hinted with cinnamon throughout, has a caramel-like sauce, and the most delicious, sweet, buttery, brown sugar crust.
Every last spoonful is mouthwatering. I couldn’t think of a better dessert to send off the last full month of summer. It’s as close to perfect as it gets.
With today’s post, I am really excited to announce our new partnership with Vermont Creamery. You guys all know how much I love using their goat cheese and crème fraîche. But their Cultured Butter now has an extra special place in my kitchen. I know that might sound a little cheesy, but it’s true. Once you taste really GOOD butter, it’s hard to use anything else. And Vermont Creamery’s new line of Cultured Butter is without out a doubt, SO GOOD.
Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has a delightful tang and notes of buttermilk and hazelnut. Perfect for everything from cooking, to baking, to slathering on your morning toast.
Aside from the deliciousness of their Cultured Butter, what I love most is that it’s made with fresh, high-quality cream. They use only 2 simple ingredients: cream and cultures (and sea salt if you’re using the salted butter). Using high-quality ingredients is so important to me. I love knowing that they use only high-quality cream sourced from Vermont family farms.
Obviously, I use butter throughout all of my cooking and baking. But I knew that a classic peach cobbler would really highlight the delicious flavor of Vermont Creamery’s Sea Salt Cultured Butter. And the best part? This cobbler could not be easier to make.
Here are all the details.
First up, you want to brown some of the butter in the bottom of a large, oven-safe skillet. Browning the butter gives it an even deeper, nuttier flavor, which I always find delicious with sweet peaches. Once you brown the butter, add the peaches, brown sugar, a splash of bourbon, and vanilla right into the skillet. At this point, you’ll already be smelling how delicious this cobbler will be. Yes, your anticipation will be rising.
Trust me, I know from experience.
Next, throw the skillet right into the oven. Bake the peaches for a bit to start the cooking process while you work on the topping. If you don’t have a cast-iron skillet, that’s not a problem, just brown the butter in the stove, then transfer the butter to a 9×13 baking dish. Then simply add the peaches, and continue on as directed!
Tip: Find yourself a good cast-iron skillet. They can be used for so much and are great for going from the stove-top, right to the oven, and then directly onto the dinner table…or dessert table in today’s case.
For the crust, I tried so many different recipes until I landed on something I loved. The crust is almost cookie-like…crisp on the edges, soft in the center, not cakey, hints with cinnamon, and very buttery. Sounds perfect, right? It is!
The ingredients are simple, just a simple mix up of flour, ground pecans, brown sugar, melted butter, and milk. The key is to use salted butter, which I always find adds a really special touch to pretty much everything. But especially when it comes to baking. My mom always uses salted butter and it’s something I do as well. The extra touch of salt leaves people asking for more…and of course, the recipe!
Spoon the batter over the peach mixture and sprinkle lightly with cinnamon sugar. Then bake until the sauce bubbles up over the skillet and the crust is a deep golden brown. By now your kitchen is smelling amazing. And if you’re anything like me, you’re probably close to jumping up and down with excitement.
My favorite way to serve this cobbler? Family style, with a few scoops of vanilla ice cream or whipping cream right on top. There is truly nothing more delicious than eating this right out of the skillet.
Roll. Your. Eyes. Back. Delicious!
Tip: if you want to serve this warm to family friends on a summer night, prep the peaches before everyone arrives, then bake the cobbler while you enjoy your alfresco dinner. Once everyone is done eating, surprise them with a warm peach cobbler. It’s the perfect way to end an August summer night. Everyone will love you for it.
Also, since we’re talking on entertaining family and friends. One thing I love doing when entertaining outside is to bring the summer produce into my tablescape. Try using the fresh peaches you picked up at the market to make personalized place settings for everyone at your table. This is such an easy craft to do, but yet so pretty. And it really ties in the peach theme of this cobbler!
One final note, as we slowly move into fall, don’t be afraid to swap the peaches for crisp autumn apples. I’m already excited to do this once September hits!
If you make this old fashioned skillet brown sugar peach cobbler be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Old Fashioned Skillet Brown Sugar Peach Cobbler.
Servings: 8
Calories Per Serving: 772 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons Vermont Creamery Salted Cultured Butter
- 5-6 ripe but firm peaches, thinly sliced (about 6 cups sliced)
- 1 cup packed light brown sugar
- 1 tablespoon bourbon (optional)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup finely ground pecans
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 stick (8 tablespoons) Vermont Creamery Salted Cultured Butter, melted
- 1/2 cup whole milk
- cinnamon sugar for dusting
Instructions
- 1. Preheat the oven to 400 degrees F. 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. 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 the batter over the peaches. Dust with cinnamon sugar. 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.
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 total of 6 cups fruit. You can use a mix of your favorite stone fruits or use 5 cups sliced stone fruit + 1 cup fresh berries.
{This post is sponsored by Vermont Creamy. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
This post was originally published on August 23, 2019
Did anyone else have a hard time telling when the butter was browned correctly? I couldn’t see color in my cast iron skillet.
Hey Jilly! Generally butter takes around 5 minutes to brown over medium high heat. It will foam, then when the foam subsides, it’s done! It’s should smell toasted. Hoping this helps you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Beautiful. It smells so delicious cooking. My batter was definitely more like a biscuit and it want a smooth on top as yours but this is a great summery treat.
I am so glad this turned out so well for you Kristi! Thank you! xTieghan
A great way to use all my fresh peaches of the season. Easy to make and oh so. delicious. The dough dolloped on top adds to the rustic aesthetic. Thank-you.
Yes! Thank you so much Mary! xTieghan
Hi Tieghan –
I made this yesterday and found it would have been helpful if the 1 cup of brown sugar in the ingredient list would’ve had “divided” after it. First time, I didn’t read until too late so had to make the cobbler twice.
My guests loved it though – even with an extra half cup of sugar in the peaches! Thanks!
Thank you so much Anne! xTieghan
I recently made this recipe and had difficulties with the cobbler batter. The finished batter was similar to pancake batter and it would have been impossible to “dollop” onto the peaches as described in the recipe. Instead, I would have had to pour it on. I added at least another 1/4 cup to 1/2 cup flour and additional ground pecans to thicken it up. I even rechecked the recipe to see if I measured the ingredients correctly. Also, the first photograph of the peaches with the raw batter looked more like a crisp topping. The latter photographs looked more like a finished cobbler. I’m not sure what went wrong and was wondering if anyone else had very loose batter rather than the biscuit type batter typical of a cobbler recipe.
Hey Deniel, I am sorry you had some trouble. How did the cobbler bake up for you? The batter is meant to be like a thicker pancake batter. Did you happen to watch the video? I am not sure what is happening, but additional flour should fix the issue for you. No one else has mentioned this so I am a little stumped. Let me know how it turned out and how I might be able to answer further questions. Thank you! xTieghan
Delicious! Best peaches of the season are the last peaches of the season! This recipe made those worth the wait!
Thank you so much Elizabeth! xTieghan
OH MY STARS, this is positively the most yumalicious way to use fresh peaches! When I tell you that it literally disappeared from my family’s plates, it is not an exaggeration. Served warm with vanilla bean ice cream, beyond drool worthy!! I totally agree that once you taste really good butter nothing else will do! I did not have your Vermont Creamery Butter, but I did use a very good one that is imported from Finland. As I live in New England, hopefully I will be able to try it soon. Thank-YOU for this recipe, it has already been shared with many others!
Thank you so much Ellen! SO happy to hear that this turned out so well for you! xTieghan
Hello! This recipe looks amazing! I’m going to try it tomorrow.
I can’t eat nuts, will it lack much by not having pecans?
Thank you.
Hi there! This will still be delicious minus the nuts! Just be sure to replace the 1/4 cup nuts with 1/4 cup additional flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious! This is my new favorite peach cobbler … and I have several! I added about two more tablespoons of flour to the batter for a slightly thicker consistency to keep it from sinking down through the peaches too far. I was worried as well that there was no thickening agent in the peaches, but after cooling, the sugar mixture firmed up just right.
I am so glad this worked so well for you Dean! Thank you for trying it! xTieghan
Looks so good and easy
Will try it out.
Thank you so much Anne! xTieghan
Love all of it
Thank you Karen! xTieghan
Yummy. Making today. Love peach desserts…
Thank you so much Joyce! xTieghan
Step 2 has you melt the butter and brown it. Adding peaches etc.
Step 3 has you add melted butter to the topping. Do you brown more butter?
I must be missing a step here
Hi Toni, the first step uses browned butter. For step 2, you only need melted butter, no need to brown it. Does this make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there! You do not need to drain the zucchini for this recipe, just use exactly as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am newer to your Instagram and am lovingly your recipes! I have made your summer coconut chickpea curry, tomato cheddar tart, and grilled peaches and they have all been amazing! I Plan to make this this wknd! I recently purchased the Staub cast-iron universal pan that you recommend. Could I make this in it?
Hey Lisa!! I am thrilled to hear you have loved so many recipes!! YEAH 🙂 For the pan, yes! You can absolutely use that Staub pan. It will be perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Peaches are our favorite. This looks wonderful.
Thank you so much Charlotte! xTieghan