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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 peaches, 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 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

overhead photo of Skillet Brown Sugar Peach Cobbler with 2 scoops of ice cream on top

I couldn’t let August pass by without at least one last sweet peach recipe. This skillet brown sugar peach cobbler 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.

overhead process photo of peaches with butter in photo

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.

overhead photo of sliced peaches in skillet with browned butter before baking

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.

overhead photo of Skillet Brown Sugar Peach Cobbler before baking

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.

horizontal photo of Skillet Brown Sugar Peach Cobbler

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!

Dollop the batter over the peaches 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.

overhead close up photo of Skillet Brown Sugar Peach Cobbler

My favorite way to serve this cobbler? Family style, with a few scoops of vanilla ice 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.

overhead close up photo of Skillet Brown Sugar Peach Cobbler with spoonfuls removed from cobbler

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!

overhead photo of Skillet Brown Sugar Peach Cobbler in single serving dish with spoon in dish

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.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.


  • 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


  • 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.


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. 
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horizontal photo of Skillet Brown Sugar Peach Cobbler | #peach #summer #easyrecipes #cobbler

{This post is sponsored by Vermont Creamy.  Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. I love the skillet peach cobbler! I switched the vanilla extract for almond and switched the pecans for ground almonds. Very delicious!

    1. Hi Monique,
      Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Have a great weekend:) xx

  2. 5 stars
    Easy to make and soooo tasty the pecans are a nice addition . I’d love to try the feeling but with the lattice dough too

    1. Hi Mariana,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

  3. Hi Tieghan! Thanks for the recipe! I tried it and everyone loved it! I wonder if I can make a gluten free version of this by substituting flour with almond flour? I would love to make this for my friends that can’t have gluten!!

    1. Hey Hana,
      Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try! I think a gluten free flour blend like Bob’s Red Mill would work best for you!🍁 xxT

  4. So easy, so delicious! I took this dessert to a bourbon tasting dinner party; a perfect addition! (I took a picture but can’t upload it….)

    1. Hi Natalie,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT

    2. This recipe sounds so incredibly delicious! I was wondering if I could use my homemade canned peaches. If so how would I adjust the recipe?

      1. Hi April,
        Sure, I don’t see why not, I would just be sure to drain them well. I hope you love this recipe, please let me know if you give it a try! xx