My mother introduced me to this recipe, it’s from Martina McBride’s mother’s cookbook. I was surprised how much I enjoyed the taste since I am not a big peach fan. The recipe is fairly simple to make and can be prepared in advance.
I have prepared this for a few BBQ events this past summer and my guests devoured it!
Grilled Peach Cobbler
Fresh peaches are easy to come by in the summer but if they are too ripe it will be difficult to peel and slice for the cobbler. I suggest you find peaches that are firm and a bit under-ripe for this recipe. I sliced them into large chunks so the peaches will not fall into the grill grates.
The grill adds a nice flavor dimension of caramelized goodness from the peaches natural sugar.
To bake the cobbler I used cast iron baking dishes from Bed, Bath & Beyond. I saw these while on a browsing trip and had to add them to my collection. They are perfect for roasting and baking. I have even baked the cobbler on my grill in these dishes.
- If fresh peaches are not available? Try using canned or frozen peaches
- You may omit the grilling step and still create a delicious dessert
- Take to a party!
- Prepare the peaches and place in a baking dish
- Mix topping in a Ziploc bag to take along
- Bake at on-site
- No oven? Place baking dish on the grill, cover and bake
#PlayWithYourFood suggestion: Apples
- 5 to 6 medium ripe peaches (peeled)
- ½ lemon (juiced)
- ⅓ cup sugar (plus ¾ cup)
- 3 tablespoons butter (melted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 cup sifted all purpose flour
- FOR THE TOPPING
- 1 tablespoon cornstarch
- 1 cup sugar
- ¼ teaspoon cinnamon
- ⅔ cup boiling water
- vanilla ice cream (to serve)
- Preheat oven to 375ºF.
- Meanwhile, preheat grill to medium-high heat. Place halved peaches on grill, cut-side-down, and cook until charred. Remove peaches to a cutting board and allow to cool slightly.
- When cool enough to handle, slice grilled peaches lengthwise into ¼-inch slices. To a large mixing bowl, add sliced peaches, ⅓ cup sugar and the juice of half a lemon. Let macerate for 30 minutes.
- Arrange the peaches in the bottom of a 13 x 9-inch baking dish.
- Combine the remaining ¾ cup sugar, butter, baking powder, salt, milk, and flour in a medium bowl. Pour the batter over the peaches. To make the topping, combine the cornstarch, sugar, and cinnamon together and sprinkle over the top of the batter. It's okay if the batter doesn't cover all the fruit, it spreads during baking.
- Pour the boiling water evenly over the topping. Bake for 45 minutes, or until browned and bubbly. Serve with a scoop of vanilla ice cream on the side.
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