Skillet Brown Sugar Peach Cobbler.
Ingredients
- 4 tablespoons Vermont Creamery Salted Cultured Butter
- 5-6 ripe but firm peaches, thinly sliced
- 1 cup packed light brown sugar
- 1 tablespoon bourbon
- 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
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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.
Source
Original recipe: View Original