This easy skillet peach cobbler recipe is prepared in your cast iron skillet and cooked on the grill. It's an excellent grilled summer dessert that tops sweet juicy peaches with tender biscuit dough for a truly irresistible treat.
Peach season is fleeting, and while there are so many pies and tarts to be enjoyed, it also coincides with the hottest days of the year. Which is why I turn to the grill again and again for making simple cast iron skillet desserts like grilled plum galette and this easy skillet peach cobbler. It works just as well as the oven, the kitchen stays cool, and I get to satisfy my peach craving.
Jump to:
Why You'll Love This Recipe
- It's easy to make and requires minimal dishes. No stand mixer required!
- You can make it in your oven or on the grill, making it ideal for those days when it's too hot to turn on the oven.
Ingredients and Substitutions
- Peaches--Look for firm unblemished fragrant peaches that give slightly when gently squeezed. Avoid peaches that have bruised spots or are mushy. Got extras? Make peach melba overnight oats for a special breakfast treat!
- Spices--I use a combination of cinnamon and ginger because the warm notes pair beautifully with the sweet peaches.
- Butter--If you need to use salted butter, reduce the amount of salt in the cobbler topping to ½ teaspoon. Keep your butter cold until you're ready to use it as it will be easier to work into the dough.
- Milk--You can use any milk you have on hand, whether skim, whole, or non-dairy. You can even use light cream or half and half. The higher the fat content, the more tender your cobbler topping will be.
Important Steps
- Combine the sliced peaches with 2 tablespoons of flour, brown sugar, lemon juice, cinnamon, ginger, and a pinch of salt. Toss to evenly coat the peaches.
- Whisk the flour, granulated sugar, baking powder, and salt in a medium bowl. Use your fingers or a pastry cutter to work the butter into the flour mixture. Stir in the milk until the dough just comes together.
- Butter a cast iron skillet. Arrange the peaches in an even layer in the skillet and top with the biscuit dough.
- Grill over indirect heat until the cobbler is lightly browned and the peaches are juicy and bubbling.
FAQs
Yes. Follow the instructions in the recipe and bake it in a preheated 375°F oven until the cobbler topping is lightly browned, about 30 minutes.
You can use a slightly smaller (10-inch) skillet for this recipe, however, the cooking time may be a little longer. I don't recommend using a larger skillet as the filling will be spread too thinly.
Serve warm, topped with a dollop of whipped cream, or a scoop of vanilla ice cream.
Tips and Troubleshooting
- Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
- I find that it typically takes a little longer to cook the cast iron peach cobbler on the grill than in the oven.
- Store leftover cobbler loosely covered at room temperature for up to 24 hours, or transfer to a sealed container and store in your fridge for up to 3 days.
- Leftover grilled peach cobbler makes a great breakfast!
More Skillet Dessert Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.
Recipe
Grilled Skillet Peach Cobbler
Equipment
- 12-inch cast iron skillet
Ingredients
For the peaches
- ⅓ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Pinch salt
- 6 cups sliced fresh peaches
For the cobbler topping
- 1½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 6 tablespoons unsalted butter cubed, plus more for the skillet
- ½ cup milk
Instructions
Make the peach layer
- Preheat a grill to 375°F and prepare it for indirect cooking. (I use two low burners on either side of the grill.)
- In a large bowl, combine the brown sugar, flour, lemon juice, spices, and salt. Add the peaches and toss well to coat them evenly.
Make the cobbler topping
- In a medium bowl, whisk the flour, sugar, baking powder, and salt together.
- Add the cubed butter and using a pastry cutter or your fingers, work it in until it's the size of peas and is evenly distributed through the flour mixture.
- Pour in the milk and use a fork to stir just until the dough is evenly moistened. Don't overwork the dough.
Assemble and cook the cobbler
- Butter a 12-inch cast iron skillet. Dump the peaches into the buttered skillet and smooth into an even layer.
- Drop spoonfuls of the dough over the peach filling. There's no need to be too exact about this, just aim for an even layer over the top. It's ok if there are a few gaps here and there.
- Place the skillet over indirect heat and grill until the cobbler topping is a light golden brown and the peach filling is bubbling, about 35 minutes.
- Carefully remove the hot skillet from the grill and let cool slightly before serving.
Notes
- Don't peek--Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
- Cooking time--I find that it typically takes a little longer to cook the cobbler on the grill than in the oven.
- Storage--Store leftover cobbler loosely covered at room temperature for up to 24 hours, or transfer to a sealed container and store in your fridge for up to 3 days.
Leave a Reply