Smoked Peach Cobbler with Brown Sugar Pecan Topping
My smoked peach cobbler changes the game when it comes to this classic dessert. I added a sweet, crunchy brown sugar pecan topping to classic peach cobbler and smoked it rather than baking it. The result is a sweet, delicious cobbler with deep, complex flavors in every bite.
Servings: 6 Servings
Calories: 677kcal
Ingredients
Peach Filling
- 8 cups sliced peaches
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Cobbler Topping
- 1 ½ cup all purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 stick butter, cut into small pieces
- ⅓ cup boiling water
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup butter, melted
Instructions
- Preheat the smoker to 300 degrees and spray a 12-inch cast iron pan with non-stick cooking spray. Set aside.
Peach Filling
- Add sliced peaches, sugar, brown sugar, cornstarch, cinnamon, and nutmeg to a large bowl. Stir and let sit for 5 minutes, stir and pour into the prepared baking dish.
Cobbler Topping
- In a medium bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
- Using a pastry cutter or a fork, cut butter into flour mixture until crumbly.
- Pour boiling water into the flour mixture and stir until combined.
- Spoon mixture over peaches and spread evenly making sure to cover all the peaches.
Brown Sugar Pecan Topping
- In a small bowl add all the brown sugar pecan crust ingredients. Stir to combine.
- Spoon brown sugar pecan mixture evenly over cobbler topping.
- Place the cast iron pan directly on the grate and smoke cobbler for 1½ hours - 2 hours, or until the cobbler topping is golden.
- Serve warm with a scoop of vanilla ice cream.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals until hot.
- Spray your cast-iron skillet with an even coating of nonstick cooking spray. You don't want so much that it pools at the bottom of the pan.
- Cut your butter into small cubes and keep them refrigerated until ready to cut them into the flour mixture. This ensures the best cobbler texture.
- For the best cobbler topping texture, be sure your water is at a full boil, not just hot, before pouring it into the flour.
- Unlike cakes, cupcakes, or muffins, you can and should mix this cobbler batter until it's fully combined and smooth.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 677kcal | Carbohydrates: 127g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 299mg | Potassium: 519mg | Fiber: 6g | Sugar: 90g | Vitamin A: 919IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 3mg