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Perfect Grilled Peach and Blackberry Cobbler Recipe

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This grilled peach and blackberry cobbler features smoky charred peaches and jammy blackberries topped with a buttery, golden biscuit crust, all cooked in a cast iron skillet on the grill. It’s a quick, easy, and crowd-pleasing summer dessert that changes minds about fruit in warm desserts.

Ingredients

Scale
  • 4 large ripe peaches, halved and pitted
  • 1 cup fresh blackberries
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Additional sugar for sprinkling (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). If using charcoal, let the coals burn until they’re covered with white ash. Close the lid and let it preheat for at least 10 minutes.
  2. Prepare the peaches: Wash them gently, then cut them in half around the pit. Twist to separate, then remove the pit with a spoon if it’s stubborn. Brush the cut sides with a little melted butter and sprinkle with a pinch of sugar if desired. Set aside.
  3. Make the fruit filling: In a medium bowl, gently toss the blackberries with 1/4 cup sugar, lemon juice, vanilla extract, and a pinch of salt. Let them sit while you prepare the topping.
  4. Make the topping: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Pour in the milk and vanilla, then stir just until combined. The dough will be sticky and shaggy.
  5. Grill the peaches: Once the grill is hot, use tongs to place the peaches cut-side down directly on the grill grates. Cook for 3-4 minutes without moving them. Flip them over and cook for another 2 minutes on the skin side. Remove them to a plate and set aside.
  6. Assemble the cobbler: Place your cast iron skillet on the grill grates. Add the blackberry mixture to the skillet and spread it evenly. Arrange the grilled peach halves on top, cut-side up, nestling them into the berries. Drop spoonfuls of the topping dough over the fruit.
  7. Grill the cobbler: Close the grill lid and cook for 15-18 minutes. Check at the 15-minute mark. The topping should be golden brown and a toothpick inserted into the dough should come out clean. The fruit should be bubbling around the edges.
  8. Rest and serve: Carefully remove the skillet from the grill using oven mitts. Let it rest for 5-10 minutes. Serve warm, preferably with a scoop of vanilla ice cream.

Notes

Use ripe but firm peaches so they hold up on the grill. Keep the butter cold for a flaky topping. Don’t overmix the dough. Brush grill grates with butter or oil to prevent sticking. Let the cobbler rest before serving to allow juices to thicken.

Nutrition

Keywords: grilled cobbler, peach cobbler, blackberry cobbler, summer dessert, cast iron skillet, grill dessert, easy cobbler

Find it online: https://ariaappetite.com/perfect-grilled-peach-and-blackberry-cobbler-recipe/