Smoked Peach Cobbler
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I’m not a huge “dessert person”, but it’s hard to turn down a plate of delicious Peach Cobbler.
Cobbler is traditionally made in the oven but throwing it on the smoker adds an extra layer of flavor that can’t be beat. You can top it with a big scoop of vanilla ice cream, homemade whipped cream, or just enjoy it on its own – but I can guarantee that you’re going to love it.
How to make smoked peach cobbler
Cobbler is a simple dessert to make, and this recipe works with just about any fruit you can imagine. It’s great with blueberries, apples, and blackberries too, but there is something about the sweetness of a ripe peach.
Peaches can be found year-round, but they are in their prime during the summer months from May to late-September, making this dessert the perfect summertime treat.
Honestly, the hardest part of this entire recipe is simply cutting up the peaches – the rest is a breeze!
For more dessert recipes check out our guide to Desserts You Can Make On The Grill or Smoker.
1. Slicing your peaches
The first step to making the smoked peach cobbler is to slice your peaches. The easiest way to slice them is to take your knife and cut around the pit in a circle. Then you should be able to pull the peach apart, remove the pit, and slice them up.
You can opt to chop them into cubes if you prefer smaller pieces in your cobbler, but I like to leave the slices a little bigger, so they retain as much juicy flavor as possible.
Once your peaches are sliced, throw them into a medium-sized mixing bowl and add the brown sugar, agave nectar, sea salt, and lemon.
If you don’t have agave nectar handy, you can totally substitute honey in this recipe. I like to use agave because it’s slightly less sweet and a bit more viscous, so it makes it easier to ensure each slice is coated evenly.
You want to mix it around until each slice of peach is evenly coated in that mixture and then pour them into a cast iron pan. I’m using a 12” cast iron pan for this recipe.
2. The delicious, flaky crust
In a cobbler, the star of the show is the delicious, flaky crust that sits atop the fruit filling. Similar to a pie crust in texture, but a little thicker and flakier. Cobbler crust reminds me of homemade biscuits and the recipe is very similar to a lot of biscuit recipes you will see.
The key to a super flaky cobbler crust is to grate your butter. The butter will mix with the dry ingredients and create little pockets of goodness in your crust and give you the flaky texture that is the signature of a great cobbler. You can use a pastry cutter if you have one, but I find that a cheese grater works better to break the butter up into small pieces.
In a small mixing bowl, combine your flour, sugar, baking powder, grated butter, and Mexican crema. I like to use Mexican crema because it has a thinner texture than sour cream and I find that it combines well with the dry ingredients. If you don’t have crema on hand, you can substitute regular sour cream and it will work just fine!
To combine the ingredients, I recommend just using your hands and kneading them together until a crust forms. As you start to mix, you may think that you have too much flour because it takes a little bit for the ingredients to incorporate, but after about 5-7 minutes of kneading the dough will come together nicely – plus you get a nice workout for your hand muscles!
Once the dough is formed, break off little pieces with your hands and lay it out over the top of your peaches. It doesn’t have to be perfect and it’s totally okay if there are gaps where the fruit is exposed. Cobbler is not meant to look perfect and that’s what makes it so great!
3. Fire up the smoker
Again, this recipe can be made in the oven or on the grill as well, but the subtle flavor that a bit of smoke imparts really takes this dish to the next level. You want to preheat your smoker to 300°F. I’m using my Masterbuilt Gravity Series 1050 with Acacia wood lump charcoal for this recipe.
Place your cast iron pan on the grates of your smoker and let it cook for about 40 minutes. Once the crust is golden brown and the peach filling is bubbly it’s ready to enjoy.
Pull it off and let it cool for about 10 to 15 minutes, then dig right in! You can top your cobbler with a scoop of vanilla ice cream, homemade whipped cream, or just enjoy it on its own.
More desserts for your grill or smoker
Smoked Peach Cobbler
Ingredients
Filling
- 6 peaches (sliced)
- 1 cup light brown sugar
- 2 tbsp agave nectar (or honey)
- 1 lemon
- 1 tsp sea salt
Crust Topping
- 1 ½ cup all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 1 stick unsalted butter (grated)
- ½ cup Mexican crema (or sour cream)
Instructions
- Pre-heat your smoker (or grill) to 300°F.
- Slice each peach into 8 slices.
- In a medium-sized mixing bowl, combine the sliced peaches, brown sugar, agave nectar, sea salt, and the juice of the lemon. Mix until each slice is well-coated.
- Pour the peach mixture into the bottom of an oiled 12” cast iron pan.
- In a small mixing bowl, combine the flour, sugar, baking powder, and Mexican crema.
- Using a cheese grater, grate your butter into the bowl.
- Mix with your hands for about 5-7 minutes, or until a dough forms.
- Pull off pieces of the dough, flatten them, and lay them out over the peaches.
- Place the cobbler on the smoker for about 40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Let cool for 10-15 minutes, then serve and enjoy!
Video
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.
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