This post is sponsored by The Watkins Co. Sponsored posts and affiliate links help bloggers keep sites free to the public. I only work with products and brands I use and would happily give as a gift.
It’s peach season, and there’s no better way to celebrate than with a smoked peach cobbler. Even better: a smoked peach cobbler finished with a smoked maple rub. I first tried the Watkins 1868 Organic Grilling Seasonings on grilled pork chops and was eager to use their Smoked Maple Rub with fresh summer peaches. The smoky-sweet combination is a natural pairing.
I’ve grilled desserts more times than I can count, and this smoked peach cobbler is one of my favorites. It’s simple to prepare, feeds a crowd, and delivers more flavor than a typical oven cobbler. It’s perfect for a weeknight treat or a summer gathering.
When developing recipes, I rely on friends and neighbors for feedback. This cobbler was an immediate hit—everyone who tried it wanted another serving, and I’ve already been asked to bring it to an event this summer.
Tips For Making Smoked Peach Cobbler
The Smoke: I make this on the grill, but because much of the smoky character comes from the smoked maple rub, you can make it in the oven if needed. The rub is USDA Organic, Non-GMO Project verified, and kosher certified. It contains no dyes, high-fructose corn syrup, or unnecessary artificial ingredients—just a high-quality seasoning that enhances the peaches.
The Peaches: Use fresh, ripe peaches. Their peak season runs roughly mid-June through mid-September, and the flavor is far better than canned or frozen.
The Toppings: The cobbler is excellent on its own. For a classic finish, serve with a scoop of vanilla ice cream and a drizzle of caramel.
Smoked Peach Cobbler Recipe
Serves: 8 | Prep Time: 30 minutes | Cook Time: 50 minutes
Ingredients
For the Cobbler Filling:
8 ripe peaches, peeled, pitted, and sliced
2 tbsp Watkins Organic Smoked Maple Rub, plus 2 tsp
Zest from ½ lemon
1 cup water
½ cup light brown sugar
½ cup white sugar
For the Batter:
1 stick salted butter
1 cup white sugar
1 ½ cup self-rising flour
1 tsp sea salt
½ tsp Watkins Original Gourmet Baking Vanilla
1 ½ cup whole milk
How to Make Smoked Peach Cobbler
Step 1: Light your grill and set it up for two-zone cooking, aiming for a stable 350°F (175°C) over indirect heat.
Step 2: While the grill heats, make the cobbler filling. In a medium saucepan bring 1 cup water to a boil. Whisk in the brown and white sugars until dissolved, then add the sliced peaches, smoked maple rub, and lemon zest. Return to a low boil, cover briefly, then remove from heat and set aside so the flavors marry.
Step 3: In a medium mixing bowl, whisk together the batter ingredients except the butter: sugar, self-rising flour, sea salt, vanilla, and milk. Mix until smooth and well combined.
Step 4: Melt the stick of butter over low heat in a 12-inch cast-iron pan. Remove the pan from heat and slowly pour the batter into the melted butter—do not stir. Spoon the peach filling and all its juices evenly over the batter.
Step 5: Set the cast-iron pan over indirect heat, cover the grill, and bake for 15 minutes. At that point the batter should have risen to the top but still be moist. Sprinkle 2 teaspoons of the smoked maple rub over the cobbler, close the lid, and continue baking for about 35 more minutes, until the topping is golden and the filling bubbles.
Step 6: Remove the pan from the grill and let the cobbler rest for at least 10 minutes to set. Serve warm with optional vanilla ice cream and a drizzle of caramel.
Smoked Peach Cobbler
Pin Recipe
Rate Recipe
Ingredients
For the Cobbler Filling:
- 8 ripe peaches peeled, pitted, and sliced
- 2 tbsp Watkins Organic Smoked Maple Rub plus 2 tsp
- Zest from 1/2 lemon
- 1 cup water
- ½ cup light brown sugar
- ½ cup white sugar
For the Batter:
- 1 stick salted butter
- 1 cup white sugar
- 1½ cup self-rising flour
- 1 tsp sea salt
- ½ tsp Watkins Original Gourmet Baking Vanilla
- 1½ cup whole milk
Instructions
-
Light your grill and set it up for two-zone cooking, aiming for 350° F.
-
Bring 1 cup water to a boil in a medium saucepan. Whisk in the sugars until dissolved, add the peaches, smoked maple rub, and lemon zest. Return to a low boil, cover briefly, remove from heat, and set aside.
-
In a medium bowl, combine all batter ingredients except the butter and whisk thoroughly.
-
Melt the butter in a 12-inch cast-iron pan over low heat. Remove from heat, pour the batter into the melted butter without stirring, then spoon the peach filling and juices on top.
-
Place the uncovered pan over indirect heat and close the grill lid. After 15 minutes the batter should rise to the top and remain moist—sprinkle 2 teaspoons smoked maple rub, close the lid, and bake 35 more minutes.
-
Remove from the grill and let cool for at least 10 minutes. Serve warm with optional ice cream and caramel.