I really love a good smoked dessert, and cobbler is one of my favorites. Cobbler's are easy to make, and they taste delicious. Pair the cobbler with a scoop of vanilla ice cream and life is GOOD. If you're looking for an easy way to make smoked peach cobbler, you've found it!
How to Make Smoked Peach Cobbler
There are a few things you'll need to make this tasty smoked dessert. The proportions for each ingredient are listed in the recipe card at the bottom of the post.
- An 8" cast iron skillet.
- 3-4 peaches
- Brown Sugar
- Flour
- Corn Starch
- Salt
- Baking Powder
- Cold Butter
- Milk
The hardest part of this whole recipe is peeling and slicing the peaches. If you can make it through that, the rest is EASY. I used three peaches for this recipe, but 4 would work just fine. If you're using a larger skillet, definitely increase the number of peaches you use.
Peach Cobbler Filling
Cube up the peach slices and toss them in a bowl with brown sugar, salt, and cornstarch. Pour the filling into your 8" cast iron skillet.
Peach Cobbler Topping
This is where this dessert really gets it's pizzaz. You can use store-bought biscuits, but I prefer homemade biscuits here. My dad makes some of the BEST biscuits and gravy, and I use a variation of his biscuit recipe for the topping of this smoked peach cobbler.
In a small bowl combine flour, cold cubed butter, baking powder, salt, and milk. Use a fork or pastry cutter to combine the ingredients - they'll be very crumbly.
Spread the biscuit crumble on top of the peach filling, and then spread some sugar over the top of the biscuits.
How to Smoke Peach Cobbler
After the prep work, it's time to throw it on the smoker! Set up your smoker to smoke at 225 using indirect heat. Let the dessert smoke for about ten minutes before adjusting the temperature of your smoker up to 375 degrees. Cook for an additional 30-40 minutes.
This tasty smoked dessert is done when the biscuits are golden brown on top, and the filling is bubbly. Let it rest for about ten minutes before digging in and serving with a scoop of your favorite vanilla ice cream.
This is a great dessert to serve with smoked brisket or country-style pork ribs.
Smoked Peach Cobbler
Ingredients
Peach Cobbler Filling
- 4 peaches peeled and cubed
- ½ cup brown sugar
- 2 Tbsp Corn Starch
- Dash of Salt
Biscuit Topping
- 4 Tbsp Cold Butter cubed
- ¾ cup flour
- 1 Tbsp Baking Powder
- 2 Tbsp Milk
- Dash of Salt
- 2 Tbsp White Sugar for biscuit topping
Instructions
- Combine all of the peach cobbler filling ingredients and place in an 8" cast iron skillet
- Combine the biscuit ingredients minus the sugar in a small bowl. Use a pastry cutter or fork to combine.
- Crumble the biscuits on top of the cobbler, and place in your smoker at 225 degrees.
- After 10 minutes adjust the temperature of your smoker up to 375 degrees. Let the cobbler cook for an additional 30-40 minutes. It's ready when the biscuits are golden brown and the filling is bubbly.
- Let rest 10 minutes before serving.
Can substitute pie dough and cut into strips to make a lattice topping instead of the biscuit dough recipe?
Yes definitely!
What kind of wood?
I like to use pecan or apple
I just got done making this two nights in a row (after the first night the whole family required me to make it again). I added 1/2 tsp of allspice to the filling and a 1/4 tsp cinnamon to the dough. Smoked the first night with pecan and the second night with cherry. Only needed to cook about 25 mins at 375 and it was fan-freakin-tastic. Thanks for the great recipe.
I LOVE THIS!! Thanks for letting me know
Where does the white sugar come into play??
good catch Matt - That's a misprint and I've fixed. White sugar is not needed.
But you can sprinkle the white sugar towards the end of the smoke on top of the biscuits. It gives it a nice sweet crust.
White sugar is still in he ingredient list
I don’t have a cast iron skillet, can I use a disposable aluminum pan for this recipe?
You can
I think there is way too much baking powder in the biscuit mix. Ours had a very bitter taste. Is 1 tbls correct for just 3/4 flour?
I wonder if he meant one teaspoon of baking powder our was bitter.
in the beginning did you have the grill set on smoke for how long, before turning the grill to 225 and then up the next degree..
I did 180° for 15 minutes and then 30 minutes for the rest at 375°
Easy recipe but the dough mixture was very bitter . Thinking the baking powder amount is wrong ?