Peach Cobbler in a Pizza Oven
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Cobber is typically made in the oven, it can also be made on the grill or smoker, but did you know that you can also use your pizza oven?
Peach Cobbler is a quintessential summertime dessert, but it can be enjoyed all year round. The sweet, warm peaches are topped with a crispy crust that can’t be beaten – especially served alongside a scoop of vanilla ice cream.
This post was sponsored by Ninja
Peach Cobbler in a Pizza Oven
Ingredients you’ll need
- Peaches
- Light brown sugar
- Honey
- Sea salt
- Lemon
- Crust – homemade or store-bought.
Equipment you’ll need
- Pizza oven – I used my Ninja Woodfire Outdoor Oven. It preheats quickly and maintains a perfect temperature for baking.
- Beautiful design with sleek features
- Super versatile, ability to cook in many ways
- Could be slighly larger
- Baking dish
- Bowl
- Grater
How to Make Peach Cobbler in a Pizza Oven
1. Prep
I like to chop my peaches into bite-sized pieces, but you can cut them as big or as small as you like. Once chopped, place them in a medium-sized mixing bowl and sprinkle the brown sugar over the top.
Add the honey, sugar, sea salt, and lemon juice, and give everything a good mix until the peaches are well-coated.
Tip your peach mixture into a baking dish, and then you can work on the crust.
2. The crust
Cobbler crust is super easy to make, so I don’t bother with any of the “hacks” you can find online.
Some people use a store-bought crust, or I’ve even seen recipes with canned biscuits, but I firmly believe nothing beats homemade pie crust.
All you need to do is combine the flour, sugar, and baking powder. Then you can take the stick of butter and use a cheese grater to break it up into little pieces on top. A fork works just as well if you don’t have a cheese grater handy.
Finally, add the sour cream to the bowl and give the dough a good mix. The best way to knead the dough is with your hands.
At first, you’re going to feel like you need to add more liquid to the dough but keep kneading for 5-7 minutes, and the dough will form perfectly. Once it’s fully incorporated and firm, it’s ready to go.
Break off pieces and lay them on top of your peaches. You can leave as many or as few gaps as you like.
3. Fire up the oven
You want to preheat your pizza oven to 350°F.
If you’re using the Ninja Woodfire Pizza Oven, set it to 350°F on the “Bake” setting.
It should only take about 10 minutes to preheat, but if you want to add additional Woodfire flavor, you can add pellets and press the Woodfire Flavor button to infuse your cobbler with an extra layer of smoky flavor.
4. Bake
Once your pizza oven is preheated, you can place your cobbler directly on the pizza stone. Close the oven door and let it cook for 45 minutes, or until the crust is nice and golden brown and the fruit is soft and bubbly.
Carefully remove the cobbler from the oven and let it cool for 5 to 10 minutes.
Serve immediately or store at room temperature for up to a day.
Looking for more pizza oven recipes?
Peach Cobbler in a Pizza Oven
Ingredients
- 3 cups peaches - diced
- 1 cup light brown sugar
- 2 tbsp honey
- pinch sea salt
- 1 lemon - large
The Crust
- 1½ cups all purpose flour
- 4 tbsp sugar
- 1 tbsp baking powder
- 1 stick butter - grated
- ½ cup sour cream
Instructions
- Combine all of the filling ingredients and mix until the peaches are well-coated. Place into a baking dish.
- Mix the flour, sugar, and baking powder in a bowl until fully incorporated.
- Add the grated butter and sour cream to the dry ingredients and knead for 5-7 minutes until a dough forms.
- Break pieces of the dough off and lay on top of the peaches.
- Preheat your pizza oven to 350°F and place your cobbler onto the pizza stone.
- Bake for 45 minutes, or until the crust is golden brown and the peaches are soft and bubbly.
- Carefully remove the cobbler from the oven and let it cool for 5 to 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.