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Southern Peach Cobbler Baked on a Kamado Joe

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Southern Peach Cobbler Baked on a Kamado Grill

by BBQGuys Staff


Prep Time:  30 mins
Cook Time:  90 mins
Total Time:  120 mins
Servings:  6
Print Recipe

Learn how to make the perfect homemade peach cobbler for your next party, holiday dinner, or tailgate! This recipe is prepared on a Kamado Joe Grill.

Ingredients

Ingredients for Filling

  • 4 lbs fresh peaches
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 Tbsp water
  • 2 Tbsp tapioca starch
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp fresh grated nutmeg
  • 2 Tbsp unsalted butter

Ingredients for Topping

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/4 cup whole milk
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 2 Tbsp unsalted butter, chilled & diced
  • 3/4 cup all purpose flour

Items You'll Need

Instructions

Instructions for Cobbler

  1. First we'll prepare the cobbler filling. Begin by blanching the fresh peaches in boiling water for about a minute. Then, remove the peaches and place them in an ice bath.
  2. Now remove the peach skins by cutting a shallow "x" across each peach, and the skin should lift off easily.
    3. Peeling a peach after cutting an X in the skin
  3. Blend together the dark brown and granulated sugar in a bowl. Whisk in the water to form a slurry of sugar/water.
  4. Now pit the peaches and slice between a 1/2" to 1" thick. Place the slices into bowl with the sugar slurry. Lightly toss, thoroughly coating the peaches.
  5. Pour the peaches into an 8-10" cast iron skillet and place in a kamado grill (or oven) preheated to 350-400°F, set up for convection baking.
  6. Next prepare the starch blend. Pour the tapoica starch into a small bowl, then add: ground cinnamon, ground ginger, pinch of salt and fresh grated nutmeg. Blend this well and set aside.
  7. After the peaches have been cooking about 20-30 minutes, they should be ready to come off the grill. The water should be boiling and the peaches should be soft.
    8. Peaches in a cast iron skillet, after cooking on the kamado
  8. Sprinkle some salt on the top of the peaches and lightly stir. Then, make a well and stir in the starch mixture. Add this slowly while stirring constantly.
  9. Stir in the unsalted butter and set the skillet aside.
  10. To prepare the topping, whisk together the granulated sugar with the brown sugar. Then add the baking powder, whole milk, heavy cream and egg yolks.
  11. In a separate bowl, mix some diced butter with the all purpose flour. Mix this until it is combined, it should be fairly lumpy.
  12. Add the flour/butter mixture to the batter and lightly stir till its combined. When done it should still be pretty lumpy.
    13. Fully mixed lumpy batter
  13. Pour the batter over the center of the peaches and gently turn the peaches over in 4-5 places.
  14. Place the skillet back into your kamado (or oven) and bake for 25-30 minutes. After about 30 minutes, rotate the cobbler.
  15. After an hour, the cobbler should be ready to come off the grill.
  16. Serve and enjoy!
    17. Finished Southern Peach Cobbler

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