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A spoon scooping peach cobbler from a cast iron skillet with vanilla ice cream.
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Smoked Peach Cobbler

This Smoked Peach Cobbler has a juicy peach filling topped with a buttery cobbler crust and a hint of warm cinnamon and nutmeg. It cooks right in the smoker, giving the classic peach cobbler a subtle smoky flavor and a golden, crisp topping.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: smoked peach cobbler, Traeger peach cobbler
Servings: 8 servings
Author: Joshua Boquist

Equipment

Ingredients

Peach filling

  • 8 cups sliced peaches fresh or frozen; peeling optional
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon almond extract

Topping

  • 8 tablespoons butter (1 stick)
  • 1 cup granulated sugar plus more for the top
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • pinch of nutmeg
  • ¾ cup buttermilk
  • ½ cup hot water

Instructions

  • Preheat the pellet grill smoker to 375°F.
  • Toss the peaches with the sugar, cornstarch, lemon juice, salt, cinnamon, and almond extract. Pour the peaches into a 10 inch skillet and set aside while you prepare the batter.
    Adding sliced peaches to a skillet.
  • In a mixing bowl, beat the butter with 1 cup of sugar until well combined and slightly crumbly, about 1 to 2 minutes.
    Creaming butter and sugar in a mixing bowl.
  • Add the flour, baking powder, salt, cinnamon, and nutmeg. Beat until the mixture is crumbly and evenly combined.
    Adding flour and spices to the butter.
  • Slowly add the buttermilk and beat until well combined.
    Adding buttermilk to the cobbler batter.
  • Drop large blobs of batter over the peaches. Use the back of a wet spoon to spread the batter out to about ½ inch thick.
    Spreading batter on top of peaches in a cast iron skillet.
  • Sprinkle 3 to 6 tablespoons of additional sugar over the batter.
    Topping the peach cobbler with sugar.
  • Slowly pour the hot water over the back of a spoon, distributing it evenly over the batter.
    Pouring hot water over the cobbler topping.
  • Bake in the smoker for 70 to 80 minutes, or until the peach filling is bubbling. Look for bubbling around the edges and through any cracks or openings in the batter.
    Placing a cast iron skillet on a pellet grill.

Notes

Look for bubbling to check for doneness. The peach filling should be bubbling before you remove the cobbler from the smoker. You should see it bubbling around the edges and through cracks or openings in the batter.
Don’t skip the hot water. Pouring hot water over the batter may seem unusual, but it helps create the cobbler’s crust as it bakes. Pour it evenly over the top and don’t stir it into the batter.
Bake time can vary. Smoker temperatures can fluctuate, especially in cold weather. Opening the lid frequently also lets heat escape and can increase the baking time. Use the bubbling peach filling as your main indication that the cobbler is done rather than relying on the clock alone.
Brown the top if needed. If the filling is bubbling but the top hasn’t browned, increase the smoker temperature to 400°F and bake for another 5 to 10 minutes.

Nutrition

Serving: 1 serving | Calories: 354kcal | Carbohydrates: 59g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 439mg | Potassium: 63mg | Fiber: 1g | Sugar: 39g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg