My smoked peach cobbler combines sweet peaches with a cake-like topping and a hint of smoky flavor. Everyone will LOVE this easy recipe, and after one bite, you'll be looking for more peaches so you can make it again!
If you love this recipe, check out my smoked cheesecake and cherry and peach cobbler next!
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Smoked Peach Cobbler
This delicious smoked peach cobbler is the perfect dessert, and super easy to make. I like to make it while fresh peaches are in season. Mmm, so good!
The topping is not too sweet, and simply perfect. And the smoke adds amazing flavor that you just don't get with regular peach cobbler.
Serve it at your next BBQ or get-together, and watch it quickly become the star of the show!
Note: I used my Traeger pellet grill to make this recipe. You can use any smoker, including a Pit Boss pellet smoker or another smoker that will reach 350 degrees F.
Ingredients You'll Need
- Peaches. I used fresh, juicy peaches. I usually leave my peels on. If you want to remove them see my notes below on how to do this easily. You can also use frozen or canned peaches, but drain them well.
- Brown sugar. Just a bit is used in the filling and the topping.
- Cornstarch helps thicken the filling. Don't skip it; otherwise, it will be runny.
- Lemon juice
- Cinnamon
- Nutmeg
- Flour. I used unbleached all-purpose flour.
- Baking powder
- Milk. This adds moisture to the topping. Use any type of milk, including plant-based milk.
- Butter. I used unsalted butter, but if you use salted butter, reduce the salt by half.
Preparing Peaches for the Cobbler
Peeling peaches by hand is a bit of a chore, so I blanch them instead. First, make a small 'X' through the skin of the peach on the bottom, then blanch the peaches by boiling them for 1 minute, then immediately transfer them to an ice bath. Run the peach under cold water and the skins will slip off quickly and easily.
Next, cut each peach slice into about 8 sections. They should fall off the peach pits very easily.
How to Make Smoked Peach Cobbler
This recipe is as easy as it is delicious. The recipe card at the bottom of this post contains a full list of ingredients and measurements.
- Preheat: Preheat your smoker to 350℉. Place a 12-inch cast-iron skillet on the grill to preheat as well.
- Make the Filling: Toss sliced peaches with brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
- Make the Topping: In a separate bowl, combine flour, brown sugar, baking powder, salt, and ground cinnamon. Make a well in the center and add milk and melted butter. Stir until combined.
- Assemble: Add 2 tablespoons of butter to the skillet, moving it around to coat the bottom evenly. Add the peach mixture to the skillet and spread it evenly. Drop spoonfuls of the topping batter over the peaches. Spread it out the best that you can. Don't worry about making it perfect; the batter will spread out as it cooks.
- Smoke: Close the lid and smoke the cobbler for 45-60 minutes, or until the topping is golden brown and a toothpick inserted comes out clean.
- Serve: Use oven mitts or heat-resistant gloves to remove the skillet from the pellet grill. Let it cool for about 10 minutes before serving to let the filling set up a bit. Serve warm with a large scoop of vanilla ice cream or whipped cream.
Variations
Want to switch things up? Here are a few ideas:
- Top with chopped pecans, walnuts, or almonds.
- Mix in some blueberries, raspberries, plums, or apple slices.
- Add a pinch of ground ginger for extra flavor.
Tips for the Best Smoked Peach Cobbler
- Preheat the Cast-Iron Skillet to prevent sticking.
- Use Ripe Peaches. The sweeter and juicier the peaches, the better the cobbler.
- Don't Overmix. For the topping, mix until just combined.
- Use Mild Wood Pellets. I don't know about you, but I do not like my smoked desserts to have a strong smoke flavor. For this reason, I prefer to use apple, cherry, or pecan wood pellets. They add the perfect amount of smoke flavor without being overpowering.
Freezing and Storage
Refrigerator: Store leftover cobbler in an airtight container for up to 3 days.
Freezer: Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions (FAQ's)
Fresh is always best, but it is still delicious with canned peaches.
Your cobbler may be runny if you didn't add the cornstarch to the filling or drain your canned or frozen peaches well.
Do not open the lid to check on the cobbler while it is smoking until it has been on there for at least 45 minutes. Every time you open the lid, you let valuable heat out, and it will take longer to cook.
No, just dab them with a paper towel to get rid of as much liquid as possible.
Yes, that's a great idea!
Yes you can.
You can bake it in a 350°F oven for 45-50 minutes instead.
No, you do not need to add water to it, the cobbler will be moist enough from the peach juice.
More Peach Recipes You'll Love
If it's peach season, check out these yummy recipes:
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Printable Recipe
Smoked Peach Cobbler
Ingredients
For the Filling:
- 6 cups fresh peaches peeled and sliced
- ¾ cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For the Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup milk
- ¼ cup unsalted butter + 2 tablespoon for the skillet melted
Instructions
- Preheat your pellet grill or smoker to 350℉. Place your cast iron skillet on the grill to preheat as well.
- Peel, slice, and toss peaches in a large bowl with brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
- In a separate bowl, whisk together flour, brown sugar, baking powder, salt, and ground cinnamon. Make a well in the center and add milk and ¼ cup of melted butter. Stir until combined.
- Add 2 tablespoons of butter to the skillet, moving it around to coat the bottom evenly. Add the peach filling to the skillet and spread it evenly. Drop spoonfuls of the topping batter over the peaches. Spread it out the best that you can. Don't worry about making it perfect; the batter will spread out as it cooks.
- Close the lid and smoke the cobbler for 45-60 minutes, or until the topping is golden brown and a toothpick inserted comes out clean.
- Use oven mitts or heat-resistant gloves to remove the skillet from the pellet grill. Let it cool for about 10 minutes before serving to let the filling set up a bit. Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy!
Video
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Notes
- Use fresh juicy peaches for the best flavor.
- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slip right off under cold water.
- For a sweeter, crunchier topping, sprinkle some granulated sugar over top before smoking.
- If your peaches are particularly juicy or you are using canned or frozen peaches, you can add an extra tablespoon of cornstarch to ensure the filling thickens properly.
- Serve the cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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