Description
A rustic, smoky summer dessert featuring charred peaches topped with a quick biscuit-like dough, cooked directly on the grill in a cast-iron skillet for a zero-oven heat experience.
Ingredients
Scale
- 6–8 medium fresh peaches (about 4 pounds / 1.8 kg), peeled and sliced
- 1/2 cup granulated sugar (100g)
- 1 tablespoon lemon juice (15ml)
- 1 teaspoon ground cinnamon (2g)
- 1 tablespoon cornstarch (8g)
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder (5g)
- 1/2 teaspoon salt (3g)
- 1/2 cup unsalted butter, melted (115g)
- 1 teaspoon vanilla extract (5ml)
- Coarse sugar for sprinkling (optional)
- Vanilla ice cream for serving
- Whipped cream for serving (optional)
Instructions
- Bring a large pot of water to a boil and prepare a bowl of ice water. Score an ‘X’ on the bottom of each peach, boil for 30-45 seconds, then transfer to ice water to cool.
- Once cool, slip off the skins, halve the peaches, remove pits, and cut into thick wedges.
- In a mixing bowl, combine peach wedges, sugar, lemon juice, cinnamon, and cornstarch. Toss gently to coat evenly.
- Pour the peach mixture into a 10-inch cast-iron skillet, spreading it out evenly.
- In a separate bowl, whisk together flour, baking powder, and salt. Pour in melted butter and vanilla, stirring with a fork until a shaggy dough forms with small irregular clumps.
- Preheat grill to medium heat (350°F-375°F / 175°C-190°C) using indirect heat (coals/burners on one side).
- Place the skillet with peaches on the cooler part of the grill. Cover and cook for 10 minutes.
- Drop spoonfuls of the dough mixture on top of the peaches, leaving gaps for steam. Sprinkle with coarse sugar if using.
- Move skillet to the hotter part of the grill (or increase heat). Cover and cook for another 10-15 minutes until the crust is golden brown and fruit is bubbling.
- If the top browns too quickly, move to the cooler zone or tent with foil.
- Remove from grill and let cool for 10 minutes to allow sauce to thicken.
- Serve warm directly from the skillet with vanilla ice cream.
Notes
Ensure indirect heat on the grill to prevent burning the topping. If using canned peaches, drain well but reserve some syrup for sweetness, and reduce grilling time by 5 minutes. The topping should be shaggy, not overmixed, to ensure a tender texture. Serve immediately with cold ice cream for the best contrast.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice from 10-inch
- Calories: 280
- Sugar: 32
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: grilled peach cobbler, labor day dessert, summer dessert, grill recipes, cast iron dessert, no oven dessert, peach recipe, cobbler