Subscribe for weekly menus!
One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Brown Butter Peach Cobbler
southern
dessert
baked
vegetarian
cast-iron
Batter poured over browned butter and peaches so it climbs around the fruit as it bakes, the edges going lacy and caramelized.
Cook Mode
Stops your screen from going dark
Stops your screen from going dark
RECIPE
Brown Butter Peach Cobbler
Batter poured over browned butter and peaches so it climbs around the fruit as it bakes, the edges going lacy and caramelized.
Prep15 mins
Cook45 mins
Total60 mins
Servings8
southern
dessert
baked
vegetarian
cast-iron
Ingredients
- 8 ripe peaches, sliced
- 1 stick butter
- 1 1/2 cups sugar
- 1 cup self-rising flour
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
Preparation
1
Melt the butter in the skillet over medium and keep cooking it until the milk solids turn nut-brown and it smells toasted, about 5 minutes. Watch it — it goes from brown to burnt in seconds.
2
Toss the peaches with 1/2 cup of the sugar and set aside to macerate.
3
Whisk the flour, remaining sugar, milk, vanilla and salt into a loose batter.
4
Pour the batter directly over the brown butter. Do not stir the two together — the separation is what lets the batter rise up through the fruit.
5
Spoon the peaches and their juice evenly over the batter. Again, no stirring.
6
Dust with cinnamon and bake at 375F for 45 minutes until the top is deep gold and set.
7
Serve warm from the skillet.
Servings and Nutrition
Number of Servings in Brown Butter Peach Cobbler8
Nutrition for 1 serving (1 wedge)
440Calories (kcal)
5Protein (g)
70Carbs (g)
17Fat (g)
Protein 5.0g4%
Carbs 70.0g62%
Fat 17.0g34%