Juicy Grilled Peach Cobbler

If you ask me, grilling peaches is one of summer’s best tricks.

This warm, comforting dessert takes cobbler off the stovetop and onto the grill for a fun twist on the classic. Sweet peaches get caramelized on the grates, then simmer in a maple-cinnamon sauce that tastes like summer in a bowl.

The biscuit topping is made with regular flour and almond flour, giving it a nice texture that soaks up all that peachy goodness. A sprinkle of turbinado sugar on top adds a little crunch.

Serve it warm with a scoop of ice cream, and you’ve got a dessert that feels special without being fussy.

What Kind of Peaches Should I Use?

Fresh peaches are definitely the way to go for this grilled cobbler, and you’ll want to look for ripe but still slightly firm fruit. If your peaches are too soft, they’ll turn mushy on the grill, but if they’re rock hard, they won’t have that sweet, juicy flavor you’re after. Yellow peaches are the classic choice and work great here, but white peaches will give you a slightly sweeter, more floral taste if you can find them. When you’re at the store or farmer’s market, give the peaches a gentle squeeze near the stem – they should have a little give but not feel squishy, and they should smell fragrant and peachy.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Fresh peaches: If fresh peaches aren’t in season, you can use frozen peach slices – just thaw and drain them well before using. You could also try nectarines or a mix of stone fruits like plums and apricots.
• Maple syrup: Agave nectar or honey work as sweetener substitutes, though honey will add a slightly different flavor. Use the same amount as called for in the recipe.
• Full-fat coconut milk: Any dairy-free milk like oat, almond, or cashew milk can work here. Just keep in mind that the cobbler topping might be slightly less rich if you use a thinner milk.
• Cornstarch: Arrowroot powder works perfectly as a 1:1 swap for cornstarch. Tapioca starch also works but may make the filling slightly more gel-like.
• Gluten-free all-purpose flour: If you’re not gluten-free, regular all-purpose flour works just fine. Use the same amount and follow the recipe as written.
• Blanched almond flour: You can substitute with oat flour or additional gluten-free all-purpose flour, though the texture will be slightly different – a bit less tender and nutty.

Watch Out for These Mistakes While Grilling

The biggest mistake when making grilled cobbler is not maintaining a consistent grill temperature – if your grill runs too hot, the biscuit topping will burn on the outside while staying raw in the middle, so use a grill thermometer and adjust your burners or vents to keep it steady between 350°F-400°F.

Another common error is skipping the foil cover during the first 15 minutes, which causes the peaches to dry out instead of creating that nice syrupy filling you want.

When mixing your batter, be careful not to overmix once you add the wet ingredients to the dry – a few lumps are totally fine, and overmixing leads to a tough, dense topping instead of a light, fluffy one.

Finally, resist the urge to dig in right away, as letting the cobbler rest for those 5-10 minutes allows the filling to thicken up properly so it doesn’t run all over your plate.

What to Serve With Grilled Peach Cobbler?

This grilled peach cobbler is already pretty sweet and rich on its own, so I like to serve it with a big scoop of dairy-free vanilla ice cream or coconut whipped cream to balance out the warm, caramelized peaches. If you want to add a little crunch, try sprinkling some chopped pecans or sliced almonds on top right before serving. A cup of hot coffee or cold brew is perfect alongside this dessert, especially if you’re enjoying it for brunch or an afternoon treat. You could also serve it with a dollop of coconut yogurt for a tangy contrast to the sweet maple and cinnamon flavors.

Storage Instructions

Store: Keep any leftover cobbler covered with foil or in an airtight container in the fridge for up to 3 days. The topping might lose a bit of its crispness, but the flavors actually get even better as they sit together overnight.

Freeze: You can freeze portions of this cobbler in individual containers for up to 2 months. Just make sure it’s completely cooled first, and wrap it well to prevent freezer burn.

Warm Up: To bring back that fresh-from-the-grill taste, warm individual portions in the oven at 350°F for about 10-15 minutes, or pop it in the microwave for 30-60 seconds. If you want to crisp up the topping again, a few minutes under the broiler works great too.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 15-20 g
• Fat: 45-55 g
• Carbohydrates: 340-380 g

Ingredients

For the peach filling:

• 1 tbsp oil (any neutral oil like avocado)
• 1/2 cup maple syrup
• 1 tbsp coconut milk
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla (I always use Nielsen-Massey for better aroma)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/8 tsp ground nutmeg
• 7 cups peaches (pitted and sliced into 1/2-inch thick wedges)

For the cobbler topping:

• 1 cup flour (I prefer King Arthur all-purpose)
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 12 tbsp coconut milk (I use Thai Kitchen for a creamier texture)
• 3 tbsp maple syrup
• 1 1/2 tbsp turbinado sugar

For serving:

• 1 scoop ice cream

Step 1: Prepare the Dry Batter Mix

• 1 cup flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

In a medium bowl, whisk together the flour, almond flour, baking powder, and salt until evenly combined.

This dry mixture will be your cobbler topping, and mixing it ahead of time ensures the baking powder is distributed evenly for consistent rise.

Set aside until ready to use.

Step 2: Create the Peach Filling

• 1/2 cup maple syrup
• 1 tbsp coconut milk
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/8 tsp ground nutmeg
• 7 cups peaches

In a separate bowl, whisk together the maple syrup, coconut milk, cornstarch, vanilla, cinnamon, salt, lemon juice, and nutmeg until smooth with no cornstarch lumps.

Add the sliced peaches and gently toss to coat evenly, ensuring the cornstarch mixture coats all the fruit.

I like to let this sit for a minute—the peaches release their juices and the flavors start melding together even before cooking.

Step 3: Set Up the Grill and Prepare the Skillet

• 1 tbsp oil

Preheat your grill to 350°F-400°F (medium-high heat).

While it heats, lightly oil a 10-12 inch cast iron skillet or grill-safe baking dish with the neutral oil, rubbing it evenly over the bottom and sides.

This prevents sticking and helps the cobbler develop a nice golden edge.

Step 4: Grill the Peaches Until Tender

• peach filling from Step 2

Pour the peach filling from Step 2 into the prepared skillet and place it on the grill.

Cover the skillet tightly with foil to trap steam and cook for 15 minutes, until the peaches are tender and the filling is bubbling around the edges.

The covered environment allows the fruit to steam and the cornstarch to thicken the juices while the peaches release their natural sweetness.

Step 5: Make the Batter Topping

• dry ingredient mixture from Step 1
• 12 tbsp coconut milk
• 3 tbsp maple syrup

While the peaches grill, make the topping batter by stirring the 12 tablespoons of coconut milk and 3 tablespoons maple syrup into the dry mixture from Step 1 until just combined.

The batter should be thick and slightly lumpy—like a waffle batter—not smooth.

For a creamier, richer cobbler topping, I use Thai Kitchen coconut milk specifically because it has a thicker, more luxurious consistency than standard brands.

Step 6: Top with Batter and Finish Baking

• cobbler batter from Step 5
• 1 1/2 tbsp turbinado sugar

Carefully remove the foil from the skillet and spoon the batter from Step 5 over the hot peaches in an even layer, leaving about a 1/2-inch border around the edges so some of the bubbling filling remains visible.

Sprinkle the turbinado sugar over the batter for a subtle crunch and shine.

Return the skillet to the grill, close the grill cover, and bake for 20-25 minutes, until the topping is golden brown and a toothpick inserted into the cobbler topping comes out clean.

Step 7: Cool and Serve

• 1 scoop ice cream

Remove the skillet from the grill and let the cobbler cool for 5-10 minutes—this allows the filling to set slightly so it holds together better when serving.

Scoop into bowls while still warm and top with a scoop of ice cream, which will melt slightly into the warm cobbler and create a delicious contrast of temperatures and textures.

Juicy Grilled Peach Cobbler

Delicious Juicy Grilled Peach Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 8 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the peach filling

• 1 tbsp oil (any neutral oil like avocado)
• 1/2 cup maple syrup
• 1 tbsp coconut milk
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla (I always use Nielsen-Massey for better aroma)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/8 tsp ground nutmeg
• 7 cups peaches (pitted and sliced into 1/2-inch thick wedges)

For the cobbler topping

• 1 cup flour (I prefer King Arthur all-purpose)
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 12 tbsp coconut milk (I use Thai Kitchen for a creamier texture)
• 3 tbsp maple syrup
• 1 1/2 tbsp turbinado sugar

For serving

• 1 scoop ice cream

Method

 

1. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt until evenly combined. This dry mixture will be your cobbler topping, and mixing it ahead of time ensures the baking powder is distributed evenly for consistent rise. Set aside until ready to use.
2. In a separate bowl, whisk together the maple syrup, coconut milk, cornstarch, vanilla, cinnamon, salt, lemon juice, and nutmeg until smooth with no cornstarch lumps. Add the sliced peaches and gently toss to coat evenly, ensuring the cornstarch mixture coats all the fruit. I like to let this sit for a minute—the peaches release their juices and the flavors start melding together even before cooking.
3. Preheat your grill to 350°F-400°F (medium-high heat). While it heats, lightly oil a 10-12 inch cast iron skillet or grill-safe baking dish with the neutral oil, rubbing it evenly over the bottom and sides. This prevents sticking and helps the cobbler develop a nice golden edge.
4. Pour the peach filling from Step 2 into the prepared skillet and place it on the grill. Cover the skillet tightly with foil to trap steam and cook for 15 minutes, until the peaches are tender and the filling is bubbling around the edges. The covered environment allows the fruit to steam and the cornstarch to thicken the juices while the peaches release their natural sweetness.
5. While the peaches grill, make the topping batter by stirring the 12 tablespoons of coconut milk and 3 tablespoons maple syrup into the dry mixture from Step 1 until just combined. The batter should be thick and slightly lumpy—like a waffle batter—not smooth. For a creamier, richer cobbler topping, I use Thai Kitchen coconut milk specifically because it has a thicker, more luxurious consistency than standard brands.
6. Carefully remove the foil from the skillet and spoon the batter from Step 5 over the hot peaches in an even layer, leaving about a 1/2-inch border around the edges so some of the bubbling filling remains visible. Sprinkle the turbinado sugar over the batter for a subtle crunch and shine. Return the skillet to the grill, close the grill cover, and bake for 20-25 minutes, until the topping is golden brown and a toothpick inserted into the cobbler topping comes out clean.
7. Remove the skillet from the grill and let the cobbler cool for 5-10 minutes—this allows the filling to set slightly so it holds together better when serving. Scoop into bowls while still warm and top with a scoop of ice cream, which will melt slightly into the warm cobbler and create a delicious contrast of temperatures and textures.