Smoked Peach Cobbler

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I’m not a great dessert fan, but it’s difficult to pass up a platter of wonderful Peach Cobbler.

Cobbler is normally baked, but smoking it adds an additional depth of taste that cannot be surpassed. You may top it with a large scoop of vanilla ice cream, handmade whipped cream, or just eat it on its own, but I promise you’ll appreciate it.

How to make smoked peach cobbler

Smoked Peach Cobbler

Cobbler is a simple dish that can be made with almost any fruit you can think of. It’s also delicious with blueberries, apples, and blackberries, but there’s something special about the sweetness of a ripe peach.

Peaches are available all year, but they are at their peak from May to late September, making this dish the ideal summertime treat.

The toughest part of this dish is really chopping up the peaches; the rest is a snap!

Check out our guide to Desserts You Can Make On The Grill or Smoker for additional dessert ideas.

1. Slicing your peaches

To begin cooking the smoked peach cobbler, slice your peaches. The simplest method to slice them is to cut a circle around the pit with your knife. The peach should then be able to be pulled apart, the pit removed, and sliced up.

If you like smaller chunks in your cobbler, cut them into cubes, but I prefer to leave the slices a bit larger so they keep as much juicy flavor as possible.

Once the peaches are cut, combine them with the brown sugar, agave nectar, sea salt, and lemon in a medium-sized mixing basin.

If you don’t have agave nectar on hand, honey may be used in its place. I prefer to use agave since it is somewhat less sweet and viscous, making it easier to cover each slice equally.

Mix it around until each peach slice is equally covered in the mixture, then pour it into a cast iron skillet. For this recipe, I’m using a 12 cast iron pan.

2. The delicious, flaky crust

The delectable, flaky crust that rests over the fruit filling is the star of the show in a cobbler. The texture is similar to that of a pie crust, but somewhat thicker and flakier. Cobbler crust reminds me of handmade biscuits, and the recipe is fairly similar to many biscuit recipes you’ll come across.

Grating your butter is the secret to a very flaky cobbler crust. The butter will combine with the dry ingredients, forming small pockets of deliciousness in your crust and providing the flaky texture that distinguishes a wonderful cobbler. If you have a pastry cutter, you may use it, but I find that a cheese grater works better for breaking up the butter into little pieces.

Combine the flour, sugar, baking powder, shredded butter, and Mexican crema in a small mixing basin. I prefer to use Mexican crema since it has a lighter consistency than sour cream and it blends nicely with the other ingredients. If you don’t have crema on hand, you may use plain sour cream instead, which will work just fine!

To mix the ingredients, just knead them together with your hands until a crust forms. You may believe you have too much flour when you begin to combine since it takes a little while for the ingredients to blend, but after about 5-7 minutes of kneading, the dough will come together well and you will get a wonderful exercise for your hand muscles!

Once the dough has been created, break off little pieces with your hands and place them on top of the peaches. It doesn’t have to be flawless, and it’s perfectly OK if there are gaps where the fruit is visible. Cobbler isn’t supposed to be flawless, and that’s what makes it so amazing!

3. Fire up the smoker

Again, this recipe can be cooked in the oven or on the grill, but the delicate flavor that a little smoke adds truly elevates this meal. Preheat your smoker to 300 degrees Fahrenheit. For this recipe, I’m using my Masterbuilt Gravity Series 1050 with Acacia wood lump charcoal.

Place your cast iron pan on your smoker’s grates and cook for around 40 minutes. When the crust is golden brown and the peach filling is bubbling, the dish is ready to serve.

Pull it off and let it aside for 10 to 15 minutes to cool before diving in! You may serve your cobbler with vanilla ice cream, handmade whipped cream, or just on its own.

More desserts for your grill or smoker

  • Smoked Bread Pudding
  • Smoked Pumpkin Pie
  • Hot Cross Buns On the Grill


Is it better to use fresh or canned peaches for cobbler?

Peaches may be used fresh, frozen, or tinned. During the summer, I suggest extremely delicious, fresh peaches, but this recipe also works with other sorts of peaches.

Why is my cobbler gummy?

If your cobbler is gooey, it’s because there was too much cornstarch incorporated with the peaches for the quantity of fluids produced during baking. This is mainly due to your peaches not being fully ripe.

Do I have to peel my peaches for cobbler?

Leave the peaches alone.

Leaving the skins on gives the cooked cobbler a stunning, rich peachy-pink colour and much more taste depth. Furthermore, unlike other cobbler or pie fruit with stronger skins, such as apples, peach peels dissolve into the cobbler mixture.

How to make Patti Labelle peach cobbler?

4 teaspoon nutmeg.
4 cans sliced peaches (drained) 29 oz.
Kosher salt is kosher salt.4 teaspoons cinnamon (plus more for topping)
1 stick unsalted butter (8 tbsp.
2 pie crusts (pre-made).
1 cup all-purpose flour (plus a little more to sprinkle the work surface)
3 tablespoons agave syrup.
1 1

Why is there too much juice in my peach cobbler?

By thickening the fluids with cornstarch, you may make the peach cobbler runny and tasty. The mixture thickens as soon as it starts to boil. If your cobbler is still too runny, add one to two teaspoons cornstarch, sugar, and lemon juice to the filling.

Why is my peach cobbler gooey?

So, what’s the deal with your mushy cobbler? It’s most likely due to too much liquid in the recipe. If you use too much butter, milk, or other liquid, the cobbler dough will become excessively sticky, resulting in a gooey texture. Furthermore, if the oven temperature is set too low, the cobbler will not bake properly, leaving it mushy on the interior.

Why do you put cornstarch in a cobbler?

The cornstarch thickens the fluids, preventing your peach cobbler from becoming runny. As soon as the mixture comes to a boil, it will begin to thicken. Layer the filling on top of the batter, then sprinkle with cinnamon and nutmeg and bake until puffed and golden!

Can you overcook peach cobbler?

Can Cobbler Be Overcooked? Yes, cobbler may be overcooked. If you overcook it, the crust will become too firm and the fruit inside will become overcooked and mushy. To avoid overcooking, keep an eye on the cobbler and remove it from the oven before the top turns too black or crispy.

Why do you need lemon juice in cobbler?

Lemon juice adds a gentle acidity that complements the sweet and luscious peaches perfectly. Lemon juice not only improves the taste of the meal, but it also adds structure and texture to the cobbler.

How do you know when peach cobbler is done?

To see whether it’s done, cut into the middle of the cobbler with a knife. It’s ready to serve if it comes out clean. Allow it to cool for a little longer if the knife comes out with any crumbs or mushy chunks. Enjoy your tasty peach cobbler!

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