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

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A warm and comforting peach cobbler baked in a cast-iron skillet with a crispy brown sugar topping, served with homemade cinnamon vanilla bean ice cream. This recipe captures nostalgic flavors with a unique skillet baking method and a creamy, spiced ice cream.

Ingredients

Scale
  • 5–6 medium peaches, peeled and sliced (about 4 cups)
  • 2/3 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup whole milk
  • 1 teaspoon ground cinnamon (for cobbler topping)
  • Pinch of ground cinnamon (for ice cream)
  • 1 whole vanilla bean, split and scraped (or pure vanilla extract)
  • 1 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel and slice 5-6 medium peaches into roughly 1/2-inch thick slices. Toss them with 1/3 cup granulated sugar, 1/3 cup light brown sugar, and 1/2 teaspoon cinnamon in a large bowl. Let sit for about 10 minutes to macerate.
  3. In a separate bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 2/3 cup packed light brown sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon.
  4. Add 6 tablespoons melted unsalted butter and 1/3 cup whole milk to the dry ingredients, stirring until just combined. The batter will be thick but pourable.
  5. Pour the peach mixture (including juices) into a cast-iron skillet. Spoon the batter evenly over the peaches; it will spread during baking.
  6. Bake the cobbler for 35-40 minutes until juices bubble around the edges and the topping is golden brown. If browning too fast, loosely cover with foil for the last 10 minutes.
  7. While baking, prepare the cinnamon vanilla bean ice cream: split and scrape 1 vanilla bean. In a mixing bowl, combine 1 cup heavy cream, 1 can (14 oz) sweetened condensed milk, vanilla bean seeds, and 1/2 teaspoon ground cinnamon. Whisk until smooth.
  8. If using an ice cream maker, chill and churn according to instructions. For no-churn, freeze in a shallow container, stirring every 30 minutes until firm (3-4 hours).
  9. Let the cobbler rest for 10 minutes after baking. Serve warm with a generous scoop of cinnamon vanilla bean ice cream on top.

Notes

Use firm, ripe peaches for best results. Score an X on peach bottoms and blanch in boiling water for 30 seconds to peel easily. Avoid overmixing the batter to keep topping tender. Use oven mitts when handling hot cast iron. To prevent soggy bottoms, preheat the skillet before adding ingredients. If topping browns too quickly, cover with foil during last 10 minutes of baking. The ice cream can be made with or without an ice cream maker using the no-churn method.

Nutrition

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

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