Cobbler is one of my favorite desserts to make on the grill- it is super easy and the same cast iron pan you use for cooking makes for a great presentation when serving on the table. Cooking in cast iron lends itself to a great cooking experience as you can easily throw a rustic dessert together after you pull your main course and make use of those hot coals while you enjoy the first course.
Blueberry peach cobbler combines the flavors of peach and blueberry but this recipe can be adapted to whatever fruit is in season at the moment- ie, stone fruit in the winter months and the bounty of berries and peaches in summer months. You can also use frozen fruit just let them thaw beforehand so you don’t have too much liquid in the cobbler. The recipe uses Jiffy Golden cake mix which is cheap and always produces great results. (Note: If you are going gluten-free, you can adjust with your own gluten-free batter but cooking times may vary slightly and the cobbler will not brown as much).
This was made on the PitBarrel Cooker, an easy to use barrel cooker that produces amazing results without much fuss.
Blueberry peach cobbler can be made on any kind of grill, just make sure you cook on indirect heat with a grill temperature at 350 degrees. (Direct = cooking directly over a heat source, indirect = cooking in a warm grill but not over coals or the gas burner.)Print
- 4 peaches, diced
- 1 1/2 cups of blueberries
- 1/4 cup honey
- 1 dash each: nutmeg, cinnamon, allspice
- 1 tbsp lemon zest (lemon really brightens the flavor of the fruit in any dish)
- jiffy cake mix
- 1 egg
- 1/2 cup water
- 1 tbsp coconut oil or butter to oil cast iron pan
Combine fruit, honey, spices and lemon zest in one bowl and let macerate. In the meantime, combine the egg and water with the jiffy cake mix.
Coat your 12” cast iron pan with butter or coconut oil so that none of your ingredients stick. Next, add your batter on top. Take a fork and spoon and lightly mix the fruit with the batter so that some of the fruit is visible (don’t mix too much- this is a rustic cobbler).
Cook on your PitBarrel that has a hot fire going for about 30 minutes or until the fruit has begun to bubble and the batter has browned on the top. Depending on how hot your PBC is and how much charcoal is left, this may take up to 45 minutes.
Serve with vanilla ice cream or fresh whipped cream. Delish and super easy!! If you love cobbler, I have a ton of cobbler recipes including a mango ginger cobbler and my Red, White and Blue cobbler that are always a big hit!
Note, this recipe was developed in partnership with the PitBarrel Cooker Co, I only work with companies and products I use and recommend! They are a Veteran owned company, and their products are made in the USA!