Fresh peaches baked with cinnamon, brown sugar, and vanilla beneath a golden cobbler crust. Cooking it on the Blackstone Pellet Grill adds a subtle wood-fired flavor.
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8
25 minutes
45 minutes
Fresh peaches baked with cinnamon, brown sugar, and vanilla beneath a golden cobbler crust. Cooking it on the Blackstone Pellet Grill adds a subtle wood-fired flavor.
Author:Matt Hussey
Peach Filling
¾ cup granulated sugar
¼ cup packed brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract
¼ tsp kosher salt
Juice of 1 lemon, about 2 tbsp
1 tbsp cornstarch
Cobbler Batter
1 cup self-rising flour
1 cup whole milk
¾ cup granulated sugar
Vanilla ice cream, optional
Add the granulated sugar, brown sugar, cinnamon, vanilla, salt, lemon juice, and cornstarch. Stir until the peaches are evenly coated, then let sit for 10–15 minutes to release their juices.
Preheat your Blackstone Pellet Grill to 350°F (177°C).
Place the butter in a 12-inch cast-iron skillet. Set the skillet in the pellet grill until the butter is completely melted, then carefully remove it.
In a separate bowl, whisk together the self-rising flour, milk, and granulated sugar until combined. A few small lumps are fine.
Pour the batter evenly over the melted butter. Do not stir. Spoon the peach mixture and its juices evenly over the batter. Do not stir.
Return the skillet to the pellet grill and cook for 45–50 minutes, or until the top is golden brown and set and the peach filling is bubbling.
Remove from the pellet grill and let cool for 10–15 minutes before serving.
Spoon into bowls and serve with vanilla ice cream, if desired.
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