Cast Iron Skillet BBQ Peach Cobbler

Ingredients

• 6 cups Fresh peaches, sliced
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1.5 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 cup Unsalted butter, cold and cubed
• 0.5 cup Whole milk
• 1 teaspoon Ground cinnamon
• 1 tablespoon Lemon juice
• 1 tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Instructions

1. 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. 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. 3

   In a separate medium bowl, whisk together the flour, the remaining granulated sugar, baking powder, and salt.

4. 4

   Use a pastry cutter or your fingers to work the cold cubed butter into the flour mixture until it resembles coarse crumbs.

5. 5

   Stir in the milk until a thick, shaggy dough forms, being careful not to overmix.

6. 6

   Drop spoonfuls of the dough over the peach mixture in the skillet, leaving small gaps for steam to escape.

7. 7

   Sprinkle the brown sugar and cinnamon over the top of the dough and peach filling.

8. 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.