Smoked Peach Cobbler
On November 03, 2021 (Updated April 15, 2022)
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Nothing quite compares to a tasty dessert cooked on the smoker, and this smoked peach cobbler is always a fan and family favorite. It’s the perfect amount of sweet and pairs perfectly with a large scoop of vanilla ice cream.
Smoked Peach Cobbler
Peach cobbler is one of those recipes that sticks with you. It’s a great recipe for just about any time of the year and any occasion. I’ve made cobbler in the summer, winter, while camping, and at home. It’s a great dessert after Sunday dinner, but you can also make a large batch for a party.
This recipe is also a breeze to make. Everything gets dumped in the same 12-inch cast-iron skillet then cooked on the smoker. You can also cook this in your oven or over the fire when camping. Consider it a perfect go-to BBQ recipe.
Ingredients for Smoked Peach Cobbler
This cobbler is one of my most requested BBQ desserts. I’m especially a fan of this recipe because most of the ingredients you should already have in your house. Here’s what you’ll need to make this cobbler. Start off with the peaches:
- Peaches
- Sugar
- Salt
- Lemon zest and juice
For the batter, you’ll need to assemble the following:
- Salted butter
- Flour
- Sugar
- Baking Powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Whole milk
How to Make Smoked Peach Cobbler
Here’s how to make an easy and delicious cobbler for dessert this week.
- Peaches. Prepping the peaches for this cobbler is probably the most time-consuming part of the process. Peel, core, and slice 5 ripe peaches for this cobbler. You should have around 4 cups of peaches once finished. Pour a hot mixture of sugar, salt, lemon zest, and lemon juice over the peaches.
- Batter. Once your peaches are prepped, heat a 12-inch cast-iron skillet on the smoker preheated to 275 degrees F and melt butter in the skillet. Combine all ingredients to make the batter in a separate bowl, then pour it over the melted butter.
- Smoke. Spoon the peaches over the batter, close the lid on the smoker, and smoke for about an hour. (Add additional time as needed). This smoked peach cobbler is ready when the peaches are mostly on the top and the batter has browned.
- Dish up. Allow this cobbler to cool a bit before serving. I prefer to dish mine up with a large scoop (or two) of vanilla ice cream.
This is an easy dish that is difficult to mess up, but keep an eye on it as you near that 1-hour mark so you can ensure the cobbler is cooking well.
Tips for Making Smoked Peach Cobbler
Before you make this cobber, I have a few tips to help make it work best for you and yours.
- Swap the fruits. This recipe works great for peaches, but also is awesome with plums, nectarines, cherries, or blackberries. You can use apples if you’d like, but I would recommend cooking them slightly first if you like soft fruit. Otherwise, the apples will stay slightly crunchy.
- Change up the cooking temperature. The low temperature in the recipe card below will yield a smokier, and slightly more dense/dumpling consistency in the batter. If you like that ooey-gooey consistency, stick with the recipe as written. If you like crispier edges, less smoke, and a lighter, more cake-like topping, increase the heat to 350 degrees F.
More Desserts on the BBQ
Meals just wouldn’t be complete with a serving of dessert!
- Smoked Cheesecake with Brandied Peaches
- Cinnamon Grilled Apples with Apple Bourbon Caramel Sauce
- Smoked Apple Pie
Smoked Peach Cobbler Recipe
If you only have one smoked recipe in your arsenal, this smoked peach cobbler needs to be the one. It’s easy, fresh, sweet, and delicious. It has the slightest smokiness to it that gives it a beautiful BBQ edge that will compliment your dinner perfectly.
Hey Grill Hey is dedicated to helping you make better BBQ so you can feed the people you love. Please let us know how this recipe worked for you in the comments below.
Smoked Peach Cobbler
Ingredients
Peach Filling
- 5 peaches peeled, cored, and sliced (about 4 cups)
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 lemon zest and juice
Cobbler Batter
- 6 Tablespoons salted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¾ cup whole milk
Instructions
- Preheat. Preheat your smoker to 275 degrees F and place a 12-inch cast-iron skillet directly on the grates.
- Make the peach filling. In a medium saucepan, heat the sugar, salt, lemon zest, and juice over medium heat. Stir just until the sugar dissolves completely (about 1-2 minutes). Pour the hot sugar mixture over the peaches in a large bowl and stir to coat thoroughly.
- Melt butter. To the preheated cast iron skillet, add the 6 tablespoons of salted butter. Close the lid and let the butter melt.
- Make the cobbler batter. While the butter melts, prepare the batter. In a bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Slowly stir in the milk until the batter is just combined. Some lumps in the batter are encouraged.
- Smoke the peach cobbler. Pour the batter over the melted butter in the cast iron skillet. Carefully spoon the sugared peaches (and any juice in the bowl) over the top of the cobbler batter. Close the lid and smoke for about 60-70 minutes. The edges of the cobbler will be browned and the cobbler dough will have swapped places with the peaches and be mostly on top. Serve warm.
- Serve. Remove the cobbler when the edges are browned and the cobbler dough has swapped places with the peaches and is mostly on top. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe and technique! We really loved the crispy, buttery sides and gooey middle. I used an 8” cast iron skillet and a combination of berries that needed to be used up. Made this non-dairy with a plant butter and cut down the sugar a bit out of preference. I will absolutely add this to my recipes to make, particularly when trying not to heat up the house. Thank you!
My husband asked me if there was a recipe online for a smoked peach cobbler. I did a Google search and this was the 1st recipe that I came across. My husband is a peach cobbler connoisseur and he always said that his mom was the only one who knew how to make a decent one. Let me tell you that he ate most of it last night. He said this is the best peach cobbler ever. He would fight someone for it. lol! Thank you for making him happy.
Since it’s April in Idaho and NOT peach season, can I use a bag of frozen peaches. If yes, do I need to add anything to the peaches to suck up the extra juice as they thaw?
You can use frozen or canned peaches. If you use frozen, a little cornstarch will help with the excess liquid, and be sure to drain if you go with canned.
If using frozen, do I thaw and then prepare per recipe above? how much cornstarch should be used?
Just make sure they’re thawed. For the cornstarch, just add a little at a time until they’re not runny with excess liquid.
It’s Colorado peach season in my neck of the woods and this was an easy and delicious way to use these tasty peaches! First time making a smoked cobbler and already making plans for another next weekend.