I know that peach season is almost over, or basically is, so I am little late to share this recipe. It seems to be my schedule this summer. I haven’t been able to focus on garden staples this year at all. And my poor, pathetic garden is an eye sore. I guess it just wasn’t on the front of my radar this year. Too many other things going on. Ha! Imagine that. Who else feels that way? I am the type of person that can only do a few things really well. I go all in when I commit to something. So, if I spread myself too thin by taking on too much, I don’t do as good of a job as I should on everything. But, I suppose that’s pretty typical.
Let’s talk about this cobbler. Usually, I am not a big cobbler fan. I much prefer the crisp topping. With that being said, I was pretty excited to try this one out. And the smell that filled my kitchen while this baby was in the oven, was divine. So warm and comforting and just down right delicious. But cinnamon will do that. So, yes, the topping is the sweet biscuit form that is filled with cinnamon, brown sugar and buttteerrrr. AND the peaches are tossed in browned butter which gives it an extra nutty layer. I mean seriously, what could go wrong here!? This recipe is fairly straight forward, and you could certainly throw in some of your favorite berries with the peaches. Oh oh, or maybe some plums or apricots too. Yum! And this is all made in the convenient oven-safe skillet. Grab the dwindling peaches and make this immediately. And don’t forget the vanilla ice cream, of course!
Recipe adapted from Half Baked Harvest
For the peaches
- 4 Tablespoons salted butter
- 5-6 ripe but firm peaches, thinly sliced (about 6 cups)
- 1/2 cup packed dark brown sugar
- 2 teaspoons vanilla extract
For the biscuits
- 1 1/4 cups all-purpose flour
- 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 8 Tablespoons salted butter, melted
- 1/2 cup whole milk
- 2 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 400ºF. In a 12-inch, oven proof skillet, add the butter and set over medium heat. Allow the butter to brown, swirling the pan occasionally until the butter is a deep brown and has a nutty aroma, about 5 minutes. Remove from the heat and stir in the peaches, brown sugar, and vanilla extract. Toss until coated. Transfer to the oven and bake for 12 minutes.
- While the peaches bake, in a medium mixing bowl, whisk together the flour, brown sugar, baking powder, and cinnamon. Stir in the melted butter and milk and mix just until combined. Remove the peaches from the oven and dollop the topping mixture over the peaches until they are mostly covered. Whisk together the granulated sugar and cinnamon in a small bowl. Generously dust the biscuits with the cinnamon-sugar mixture. (You don’t have to use it all.)
- Place the skillet back in the oven and reduce the oven temperature to 375ºF. Bake for 25-30 minutes, or until the biscuits are golden brown. Let cool for 5-10 minutes before dishing up and serving. Serve with vanilla ice cream or whipped cream, if desired. Store any leftovers covered in the refrigerator up to 4 days, warming before consuming.