Smoked Peach and Pecan Cobbler
Infused with hickory smoke and topped with toasted Georgia pecans for extra crunch.
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Ingredients
- 8 large Fresh Georgia peaches, sliced
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar, packed
- 3 pieces Hickory wood chunks
- 1 1/2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1/2 cup Cold unsalted butter, cubed
- 3/4 cup Whole buttermilk
- 1 cup Raw pecan halves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
Instructions
- 1
Preheat your smoker to 350°F (175°C) using a combination of charcoal and hickory wood chunks to establish a clean blue smoke.
- 2
In a large cast-iron skillet, toss the sliced peaches with granulated sugar, cornstarch, vanilla extract, and half of the cinnamon until evenly coated.
- 3
Place the skillet with the peach mixture directly onto the smoker grates and smoke for 20 minutes to soften the fruit and infuse the hickory aroma.
- 4
While the peaches smoke, prepare the biscuit topping by cutting the cold butter into the flour and baking powder until the mixture resembles coarse crumbs.
- 5
Gently fold the buttermilk into the flour mixture until a shaggy dough forms, being careful not to overwork the gluten.
- 6
Remove the skillet briefly to drop spoonfuls of the dough over the hot peaches, then top the dough with brown sugar and the raw pecan halves.
- 7
Return the skillet to the smoker and close the lid; bake for 30-35 minutes until the biscuit topping is golden brown and the fruit juices are bubbling.
- 8
Let the cobbler rest for 10 minutes before serving to allow the smoked syrup to thicken and the pecans to reach maximum crunch.
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