Grilled Peach Cobbler
Grilled Peach Cobbler fresh out of the oven! The peaches were grilled, then we refrigerated leftovers overnight. The next day, they were sauteed briefly with some sugar and then they went into the oven with the cobbler batter.
I'm always looking for shortcuts to save prep time and peaches have always seemed so complicated because of their thick fuzzy skin but not with this recipe!
The only real prep is cutting them in half and removing the pit that will practically fall out by itself if the peach is really ripe.
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We were grilling these peaches for a side dish to go with a bacon wrapped pork tenderloin and they did make a delicious match!
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Of course, since there were only two of us here for dinner that night, we couldn't possibly have eaten all of these peaches. I saved 6 of the grilled peaches in an airtight container in the refrigerator overnight so that I could make this extra special Grilled Peach Cobbler the next day in the oven.
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The batter is a recipe my husband's Nana Maggie used to make and it is so delicious! It's light and sweet and bubbles up between and over the peaches. It's just perfect with these slightly smokey grilled peaches.
Don't worry about peeling the peaches either. If the skins slip off after grilling that's fine but if they don't, I guarantee you won't notice them in the final dish.
Here are the step by step instructions for making Grilled Peach Cobbler.
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The raw sugar and cinnamon sprinkled on generously 5 minutes before the bake finishes really gives this a lovely scald. The crispy edges and surface have an almost creme brulee-like texture that's amazing! Combined with the unique smokiness of the grilled peaches, this is truly an elevated cobbler experience. I hope you'll give it a try.
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Cheers!
~Melisa
If you enjoyed this post you might like these!
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Strawberry Rhubarb Pie Bars
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Lunch Lady Brownies
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Jumbo Blueberry Sourdough Muffins
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Victoria Rhubarb Sauce
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Strawberry Granola Whipped Cream Parfait
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Grilled Peach Cobbler
Ingredients
5 or 6 peaches cut in half, pitted and grilled, peeled or not is okay
3/4 cup granulated sugar
1/4 teaspoon salt
For the batter
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon and raw sugar for topping
Method
Add the grilled peach halves, salt & sugar to a saucepan and stir to combine. Cook over medium heat for just a few minutes, until the sugar is mostly dissolved, then remove it from the heat and set aside.
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Preheat an oven to 350 degrees.
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Slice butter into pieces and add them to a 9 x 13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
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In a large bowl, mix the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. scrape the batter into the pan into the melted butter and smooth it into an even layer.
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Add the peaches and their sauce that's left in the pan to the batter whole and cut side up.
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Bake at 350 degrees for about 30 minutes. Remove from the oven and sprinkle raw sugar and cinnamon generously over the top.
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Return to the oven for another 5-8 minutes until the the top is golden, the sugars are nicely crisped and the peaches are bubbly.
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Serve warm or cold, with a scoop of ice cream, if desired.
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