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.
Contents
- How to make smoked peach cobbler
- More desserts for your grill or smoker
- FAQs
- Is it better to use fresh or canned peaches for cobbler?
- Why is my cobbler gummy?
- Do I have to peel my peaches for cobbler?
- How to make Patti Labelle peach cobbler?
- Why is there too much juice in my peach cobbler?
- Why is my peach cobbler gooey?
- Why do you put cornstarch in a cobbler?
- Can you overcook peach cobbler?
- Why do you need lemon juice in cobbler?
- How do you know when peach cobbler is done?
How to make 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
