Skillet Grilled Peach Cobbler

So easy, yet tasty!

I love peach cobbler, but I’ve never had grilled peach cobbler. It was time to see if I could pull it off. Having never actually made a cobbler of any sort, I had to do some research. The problem was that the more recipes I read, the more confused I became. Some of them were fairly complicated. I didn’t believe rocket science should be required just to make a peach cobbler!

After all, the day cooking becomes difficult is the same day I’m finished! I can make a mean chicken pot pie, I should be able to create a cobbler. So I just used a bit of common sense and took the plunge. I have to say, it wasn’t bad. Not bad at all. It’s easy and I placed it on the grill during the end of a rib cook and it was ready at the end of dinner. Unless you have Grandma’s secret cobbler recipe, give this one a try.

Skillet Grilled Peach Cobbler

Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

An easy recipe for the classic peach cobbler. Substitute drained canned peaches or a baking dish and oven, if desired.

Author: Gary Glen

Recipe type: Dessert

Cuisine: American

Serves: 6

Go Get This Stuff

3 medium peaches
8 tablespoons butter (1 stick)
1-1/2 cups milk
1-1/2 cups flour
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup shortbread cookies, crushed

Then Do This

Prepare peaches by cutting in half and removing the pits. Cut those in half, eventually working with quartered peaches. Cut into 1/4-inch slices. No, peeling the peaches is not required.
Place the butter into a 10-inch iron skillet or an equal sized disposable aluminum pan. Heat until butter is melted.
Combine milk, brown sugar, cinnamon and vanilla extract in a large mixing bowl and blend well. Gradually mix in the flour.
Line the bottom of the skillet or pan with the peaches. There should be enough peaches for 2 layers.
Evenly, pour the milk/flour mixture over the peaches.
Set up a grill for indirect cooking at about 225-degrees F.
Cover skillet or pan with aluminum foil and place on the cool side of the grill. Close grill and cook for an hour.
Remove foil and sprinkle crushed shortbread cookies evenly on top of the cobbler. Leave foil off and close grill. Cook for another hour while maintaining a cooking temperature of 225-degrees F.
Remove from heat and allow to cool slightly. Slice and serve warm with ice cream or whipped cream topping.

Go ahead and enjoy as much of that peach cobbler as you want. Tomorrow you can make up for it with one of these great tasting salads.

Kilkenny Salad
A classic salad with fresh garden greens, eggs, colby, tomatoes, smokey honey Dijon dressing and of course, grilled chicken. Click on the image for the recipe.

Chicken Taco Salad
A classic taco salad featuring mesquite smoked thighs and served in a crispy tortilla bowl. What a great presentation!
Click on the image for the recipe.

Strawberry Cream Salad
This creamy strawberry dressing packs a strawberry punch that really compliments the basil and grilled chicken breasts. Click on the image for the recipe.