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Cozy Skillet Brown Sugar Peach Cobbler Recipe with Easy Vanilla Bean Ice Cream

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A warm, cozy peach cobbler with a caramel-y brown sugar crust baked in a skillet, paired with easy homemade vanilla bean ice cream. Perfect for comforting dessert nights with simple ingredients and rustic charm.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 5–6 medium peaches)
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1/4 cup milk (whole or 2%)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • Pinch of salt

Instructions

  1. Peel and slice peaches into 1/4-inch thick slices. Toss peaches with granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and cornstarch in a bowl. Let sit for about 10 minutes.
  2. Preheat oven to 375°F (190°C). Warm a 10-inch cast iron skillet on the stove over medium heat for 1 minute.
  3. In a medium bowl, whisk together flour, brown sugar, baking powder, and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized bits. Stir in milk just until dough comes together.
  4. Pour peach mixture into warmed skillet, spreading evenly. Dollop spoonfuls of cobbler topping over peaches; topping will not cover completely.
  5. Bake in preheated oven for 35-40 minutes until topping is golden brown and peach juices bubble thickly around edges.
  6. For the vanilla bean ice cream: Combine heavy cream, milk, sugar, vanilla bean seeds and pod in a saucepan over medium heat. Warm until sugar dissolves, then cool to room temperature. Chill at least 2 hours, then churn in ice cream maker for 20-25 minutes. Alternatively, whip 2 cups heavy cream to stiff peaks and fold into 1 can sweetened condensed milk mixed with vanilla bean seeds for no-churn version.
  7. Let cobbler cool about 10 minutes before serving. Serve warm topped with a generous scoop of vanilla bean ice cream.

Notes

Use fresh peaches for best flavor; frozen peaches can be used if thawed and drained well. Cold butter is essential for a flaky topping. Avoid overmixing the topping dough to keep it tender. Watch cobbler closely after 30 minutes to prevent burning. For dairy-free version, substitute coconut oil for butter and use coconut cream for ice cream. Gluten-free topping can be made with almond flour.

Nutrition

Keywords: peach cobbler, brown sugar cobbler, skillet dessert, homemade vanilla bean ice cream, easy peach dessert, summer dessert, cozy dessert

Find it online: https://juliamadeit.com/cozy-skillet-brown-sugar-peach-cobbler-recipe-with-easy-vanilla-bean-ice-cream/