Classic Skillet Brown Sugar Peach Cobbler for summer's end. This cobbler is excellent. Each taste has late summer peaches, rich brown butter, vanilla, warming cinnamon, and enough of brown sugar to sweeten. Juicy peaches and a buttery, crisp-edged, soft-center topping.
Ingredient
– 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 pecan– 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
Direction
1
Warm the oven up to 400 degrees F.
Add 4 tablespoons of butter to a 12-inch pan that can go in the oven and set it on medium heat.
2
Stir constantly while the butter browns to a deep golden tone and smells toasted, 3–4 minutes. Remove from heat and mix peaches, 1/2 cup brown sugar, bourbon, and vanilla. Bake 10-15 minutes in oven. Lower the oven to 375°F.
3
Mix the flour, ground pecans, baking powder, cinnamon, and 1/2 cup brown sugar in a large bowl. Mix 1 stick melted butter and milk until just blended.
4
Remove peaches from oven and pour batter over them. Sprinkle cinnamon sugar.
5
Place in oven and bake until golden, 25–30 minutes. Let cool 5 minutes. With ice cream, serve warm or room temp.