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grilled peach cobbler

Juicy Grilled Peach Cobbler

Delicious Juicy Grilled Peach Cobbler recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 2 minutes
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.