Cast Iron Skillet BBQ Peach Cobbler
Cooked over indirect heat on a grill for a subtle smoky flavor and a crispy edge.
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Ingredients
- 6 cups Fresh peaches, sliced
- 3/4 cup Granulated sugar
- 1/2 cup Brown sugar, packed
- 1 1/2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 cup Unsalted butter, cold and cubed
- 1/2 cup Whole milk
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- 1
Preheat your outdoor grill for indirect cooking at 375°F (190°C). If using charcoal, push coals to the sides; if gas, turn off the middle burners.
- 2
In a 12-inch cast iron skillet, toss the sliced peaches with the lemon juice, cornstarch, vanilla extract, and 1/4 cup of the granulated sugar.
- 3
In a separate medium bowl, whisk together the flour, the remaining granulated sugar, baking powder, and salt.
- 4
Use a pastry cutter or your fingers to work the cold cubed butter into the flour mixture until it resembles coarse crumbs.
- 5
Stir in the milk until a thick, shaggy dough forms, being careful not to overmix.
- 6
Drop spoonfuls of the dough over the peach mixture in the skillet, leaving small gaps for steam to escape.
- 7
Sprinkle the brown sugar and cinnamon over the top of the dough and peach filling.
- 8
Place the skillet on the indirect heat zone of the grill, close the lid, and bake for 40-45 minutes until the fruit is bubbling and the topping is golden brown and smoky.
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