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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 peach slices, 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 skillet peach 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.
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I couldn’t let August pass by without at least one last sweet peach recipe. This skillet peach cobbler recipe 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.
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.
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.
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.
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!
Spoon the batter over the peach mixture 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.
My favorite way to serve this cobbler? Family style, with a few scoops of vanilla ice cream or whipping 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.
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!
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.
Ingredients
- 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
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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
{This post is sponsored by Vermont Creamy. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
I made this for company last night and everyone raved about it! The edges were crispy where the sugar had caramelized and the center was soft. I warmed up each serving and put vanilla ice cream on top and it was perfection!! But I know by now that every recipe that I use from Halfbakedharvest is going to be excellent!! Thanks for being consistent and choosing recipes with real and fresh ingredients!
Hey Melanie,
Love to hear this recipe turned out well for you, thanks a lot for making it and your comment!
Have a great weekend!
I’m excited to make this tommorow. Do you have a suggestion for the ground pecans? We have a nut allergy.
Thanks for the help!
Hey Sarah,
Is there another nut you could use like walnuts? Otherwise, you can just omit them, no big deal. I hope you love this recipe!
Dear lord, ONE CUP OF SUGAR?! How sweet do you want this thing?
Hi Anora,
This recipe serves 8 so it’s not as though one person is eating a cup of sugar:) With that being said, please feel free to reduce to your liking. I hope you love this recipe! xx
Hey! Love how this is a DRY COBBLER! So sick of the wet slop out there… The smells coming from my kitchen were amazing with the brown butter and cinnamon. That said, I cut the butter to one stick, and used about 2/3 cup sugar instead. It was just too indulgent!
Hey Amabelle,
Wonderful! I appreciate you giving this recipe a try and your comment, so glad to hear it was enjoyed!!
This was a favorite during peach season! The pecans added just that extra touch. So good! I am wondering…now that fall is here….could apples take the place of the peaches? What would the cooking difference be?
Hi Karin,
Happy Sunday!🍂🍁 Thanks a lot for trying this recipe and your comment, love to hear it turned out well! Yes, I think apples would be delicious! If you slice them super thin, you should be able to follow the recipe as is:) x
Thank you Tieghan! You are always so sweet to answer so quickly! I will give the apples a try this week!
This is a great recipe. I didn’t have whole milk, used 2% and good ol’ Colorado Palisade peaches and it turned out great for a ‘last’ summer bbq. Thanks and look forward to trying it with apples soon.
Hey Tara,
Wonderful!! Thanks so much for making this recipe and your feedback, so glad to hear it was a winner! Have a great week:)
Delicious! I made this for a summer dinner get together and my guests loved it too! Next time I make it, I will peel the peaches. Baked peach skin is not appealing. I will also make it in a larger cast iron skillet – I think a 12″ skillet will work better than my 10″.
Hey Kate,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
This was outstanding! I used fresh South Carolina peaches from our local farm. I cooked the peaches and then cooked with topping later as suggested to serve warm. Everyone loved it! Will definitely be saving this recipe!
Hey Sheila,
Happy Sunday! So glad to hear that this recipe turned out nicely for you, thanks for making it! xT
How long and how to store? Was going to make it tomorrow but now cannot serve it until next week.
Hi Paige,
I would not let this sit for a week:) This is best served right after making it or the following day! Please let me know if I can help in any other way! xT
I love this recipe! However, I substituted the whole milk for skim, and the flour for almond flour and added some coconut granola. It turned out GREAT! Thank you for the recipe.
Hey there,
Wonderful!! Thanks so much for sharing what worked well for you, love to hear that you enjoyed this recipe! xT
Would a 10” or 12” cast iron skillet work best for this?
Either works!
I love the skillet peach cobbler! I switched the vanilla extract for almond and switched the pecans for ground almonds. Very delicious!
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
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
Hi Mariana,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
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!!
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
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….)
Hi Natalie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
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?
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