Smoked Peach Cobbler

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Nothing quite compares to a tasty dessert cooked on the smoker, and this smoked peach cobbler is always a fan and family favorite. It’s the perfect amount of sweet and pairs perfectly with a large scoop of vanilla ice cream.

Smoked Peach Cobbler

Peach cobbler is one of those recipes that sticks with you. It’s a great recipe for just about any time of the year and any occasion. I’ve made cobbler in the summer, winter, while camping, and at home. It’s a great dessert after Sunday dinner, but you can also make a large batch for a party.

This recipe is also a breeze to make. Everything gets dumped in the same 12-inch cast-iron skillet then cooked on the smoker. You can also cook this in your oven or over the fire when camping. Consider it a perfect go-to BBQ recipe.

How to Make Smoked Peach Cobbler

This is an easy dish that is difficult to mess up, but keep an eye on it as you near that 1-hour mark so you can ensure the cobbler is cooking well.

Tips for Making Smoked Peach Cobbler

Before you make this cobber, I have a few tips to help make it work best for you and yours.

  • Swap the fruits. This recipe works great for peaches, but also is awesome with plums, nectarines, cherries, or blackberries. You can use apples if you’d like, but I would recommend cooking them slightly first if you like soft fruit. Otherwise, the apples will stay slightly crunchy.
  • Change up the cooking temperature. The low temperature in the recipe card below will yield a smokier, and slightly more dense/dumpling consistency in the batter. If you like that ooey-gooey consistency, stick with the recipe as written. If you like crispier edges, less smoke, and a lighter, more cake-like topping, increase the heat to 350 degrees F.

Smoked Peach Cobbler

Course: DessertCuisine: American


Prep time


Cooking time





This recipe is a breeze to make. Everything gets dumped in the same 12-inch cast-iron skillet then cooked on the smoker.


  • Peach Filling
  • 5 peaches (peeled, cored, and sliced (about 4 cups))

  • ¾ cup granulated sugar

  • ¼ teaspoon salt

  • 1 lemon (zest and juice)

  • Cobbler Batter
  • 6 Tablespoons salted butter

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ⅛ teaspoon ground nutmeg

  • ¾ cup whole milk


  • Preheat. Preheat your smoker to 275 degrees F and place a 12-inch cast-iron skillet directly on the grates.
  • Make the peach filling. In a medium saucepan, heat the sugar, salt, lemon zest, and juice over medium heat. Stir just until the sugar dissolves completely (about 1-2 minutes). Pour the hot sugar mixture over the peaches in a large bowl and stir to coat thoroughly.
  • Melt butter. To the preheated cast iron skillet, add the 6 tablespoons of salted butter. Close the lid and let the butter melt.
  • Make the cobbler batter. While the butter melts, prepare the batter. In a bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Slowly stir in the milk until the batter is just combined. Some lumps in the batter are encouraged.
  • Smoke the peach cobbler. Pour the batter over the melted butter in the cast iron skillet. Carefully spoon the sugared peaches (and any juice in the bowl) over the top of the cobbler batter. Close the lid and smoke for about 60-70 minutes. The edges of the cobbler will be browned and the cobbler dough will have swapped places with the peaches and be mostly on top. Serve warm.
  • Serve. Remove the cobbler when the edges are browned and the cobbler dough has swapped places with the peaches and is mostly on top. Serve warm.

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