Smoked Fruit Cobbler (Peach & Blackberry)
- four cups of fruit
- two cups of sugar
- cup and a half self-rising flour
- a cup and a half milk
- one stick of butter
First things first we’re gonna get our fruit and put it in our pot and add one cup of sugar and let that come to a boil. Say for ten minutes. And you add your half cup of water to just to loosen everything up a little bit.
Stir it every so often make sure you get that simmering for ten minutes once it’s come to a boil. I’ve mixed up one and a half cups of flour and 1 cup of sugar.
To this, I will add one and a half cups of milk that will be done for our crust. Once I get this mixed it’ll sit to the side and it’ll be done.
I have one stick of butter (this is gonna go in the Chimp.) Once it’s melted, I will add my crust ingredients to the baking dish and then little spoon in fruit. The fruit gets put in last.
Just ladle it a little bit at a time once you got it all in stick it in the chimp for 35-40 minutes.
Take the butter out of the grill and add our crust ingredients — be careful not to splash it, the butter is hot. Do not stir. Add your fruit.
Spoon it in one at a time; again do not worry about the crust it will come over the fruit. Do not stir. Once you’ve got all the fruit in, gently pour the juice in for the fruit and they return it to the grill to cook 35 to 45 minutes at 400.
Peach Cobbler Is So Good, It Has Its Own Day
If you didn’t know already, April 13th is National Peach Cobbler Day! After trying our cobbler on the grill, you’ll wish it was every day.
The Georgia Peach Council created Peach Cobbler Day in the 1950s to sell canned peaches. How’d it get that name, you ask? The rough look of the pie’s top crust looks “cobbled” together as if made hastily. Today, the crust is usually dropped or spooned over the fruit, then baked.
A Brief History of Peach Cobbler
Emerging as a makeshift version of the popular pie recipe circulating the United States and Europe in the 1800s, this dessert was thrown together by the early American settlers using biscuit dough clumps and fruit — usually dried, canned or preserved — before being cooked over an open fire.
The fruit was dumped into a Dutch oven, topped with biscuit dough pieces, and cooked over an open fire until browned. Cobblers were quickly integrated into the settler diet, with many choosing to eat the sweet dish as a main dish, a first course or breakfast.
Many believe peach cobbler came together in the same way as the first cobblers did — dough, fruit and an open fire. Today, the traditional dessert is usually accompanied by a scoop of vanilla ice cream and served in the Deep South. We like to switch things up by adding blackberries and making our cobbler on the grill.
Up Your Grillin’ Game for the Ultimate Smoked Peach Cobbler
There’s something about a grilled peach cobbler that takes this classic recipe to new heights. When you smoke peaches and blackberries with a Grilla Grill, you infuse your cobbler with the flavors of wood pellets and smoke.
If you like peach cobbler on the grill, try some of our other delicious smoker dessert recipes and let us know what you think!