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  • Gabriel Lewis

Whiskey Peach Cobbler...On the Grill!!

As far as Summer is concerned, we're still well "into the thick of it"...sorry I had to haha. Anyways, grill season is still here and I had to pay homage with a southern classic, Peach cobbler. This cobbler is made in the always reliable cast iron skillet and on the grill! Not only is your grill the perfect place for those meats and veggies, dessert and baking works great on the grill. Give this one a shot and you let me know how it goes over. This one is going in the book for sure!







Peach Cobbler On the Grill!


Yield: 6-8 Portions


Ingredients:


· 3-5 Medium size Peaches- Sliced(skin on)

· ½ cup Brown Sugar

· ¼ Whiskey-Bourbon works best

· ½ to 1 tbsp Ground Cinnamon

· 1 cup Granulated Sugar

· 1 tbsp Vanilla Extract

· 1 tbsp Fresh Lemon Juice(optional)

· Pinch of Salt

· 1 tbsp Lilikoi Butter or Peach Jelly

· ½ tbsp Cornstarch-optional

· 1 tbsp cold water-optional

Crumb Topping:

· 1 cup All-Purpose Flour

· 1 Cup Unsalted Butter-Melted

· Pinch of Salt

· 1 cup Granulated Sugar

· 1/8 tsp Ground Nutmeg

· ¼ tsp Ground Cinnamon




Directions:

1. In a medium size mixing bowl, combine the crumb ingredients together until it resembles a crumbly dough, set aside.


2. Preheat Grill to 400 Degrees


3. Place Cast Iron skillet on the grill and heat for 2-3 minutes.


4. Add the unsalted butter, once melted, add the granulated sugar.


5. Once that melts together, add the peaches and coat in the sugar/butter mixture. Cook for 2-3 minutes.



6. Add the brown sugar and vanilla, cook until the brown sugar has melted down then add the bourbon- be careful to add it off of the heat to make sure it doesn’t flare up.


7. Add lemon juice and cook for another 2 minutes. if you feel like the cobbler filling is too loose, add the cornstarch to the water and add to the filling. Once the peaches have cooked down, add the crumb topping and close the lid. Cook for 25-40 minutes, checking on the cobbler every 5 or so minutes to make sure it does not burn.


8. Remove when brown on top (if the crumb is crispy but not browned, place in the oven on broil and broil the top quickly if needed)


9. Allow to cool at least 10 minutes before cracking open that ice cream and diving in!




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