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  • 8 peaches peeled and sliced thin
  • 1/4 cup granulated suger
  • 1/4 cup brown sugar
  • 1/4 tea. g. cinnamon
  • 1/8 tea. nutmeg
  • 1 tea lemon juice
  • 2 tea. corn starch
  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1/4 vup brown sugar
  • 1 tea. baking powder
  • 1/2 tea. salt
  • 6 tab. unsalted butter
  • 1/4 cup boiling water



Get grill to reach 425 degrees F and grill peaches direct until charred and tender (about 5-7 minutes)

Prepare grill for indirect cooking at the same temperature of 425 degrees F  (using platesetter)

In a large bowl, combine pre-grilled peaches, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a baking dish. Bake in grill for 10 minutes.

In a large bowl, combine flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

After the 10 minutes is up, remove pan of peaches from the grill, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.  Add some wood chips if you want to add a little more smoky flavor to the cobbler.