Aug 31, 2016

Grilled Peach and Blackberry Cobbler

Prep Time: 40 mins
Cook Time: 1 hr 20 mins
In this recipe the peaches are grilled to add extra depth of flavor; they become slightly caramelized and smoky on the grill.

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This fruit cobbler is perfect for summer get-togethers. In this recipe the peaches are grilled to add extra depth of flavor; they become slightly caramelized and smoky on the grill. If you don’t have a grill then a grill pan over medium heat works just as well.

I like to macerate the fruit that will go into the filling and discard the juices to prevent the cobbler from becoming soggy. I do this with a lot of summer pies that use fruit as well.

Grilled Peach and Blackberry Cobbler

Grilled Peach and Blackberry Cobbler Reshoot 8.11.20-12.jpg

Key Ingredients in This Recipe

  • Blackberries – Because blackberries aren’t as sweet as many other fruits, I love how the slight tartness offsets the sweetness of the peaches and additional sugar
  • Peaches – I grill the peaches before slicing them and adding them to the cobbler. This slightly caramelizes the fruit while adding a slight smokey flavor to the cobbler.

How to Make Grilled Peach and Blackberry Cobbler

For the filling:

  1. Grill peaches. Preheat the grill or griddle-pan to medium heat. Brush the cut side of the peaches lightly with canola oil. Place cut side down on the grill for 2 minutes then rotate 90 degrees and continue cooking until there are grill marks and the fruit starts to caramelize, about an additional 1 to 2 minutes.
  2. Slice peaches, Slice the peaches and place them and the blackberries in a large mixing bowl. In a separate bowl, combine the sugar, flour, cinnamon, and salt. Sift the dry ingredients over the fruit and gently fold them together with a spatula.
  3. Macerate the fruit. Let the fruit mixture sit until the fruit is macerated, about 30 minutes. Discard the natural juices that have gathered in the bowl. Add the filling to an 11-inch x 7-inch baking dish.

For the crust:

  1. Heat oven. Preheat oven to 375ºF.
  2. Make the topping. In a medium bowl whisk together the flour, sugar, baking powder and salt. Using your hands or a pastry blender cut the butter in until the mixture forms coarse crumbs.
  3. Add eggs and drop over berries. You should still be able to see pieces of butter in the mixture. Stir the eggs into the crust and drop by spoonfuls on top of the filling.
  4. Bake. Place a baking sheet under the baking dish in the oven just in case the mixture spills over. Bake the cobbler for until the filling is bubbling and the crust is golden brown and a toothpick inserted into the center of the top comes out clean, about 1 hour.

To serve:

  1. Serve. Ladle into bowls and top with salted caramel ice cream.
Grilled Peach and Blackberry Cobbler Reshoot 8.11.20-59.jpg

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Grilled Peach and Blackberry Cobbler Reshoot 8.11.20-58.jpg

Grilled Peach and Blackberry Cobbler

Print Pin
Prep Time 40 mins
Cook Time 1 hr 20 mins
Serves 12

Ingredients:

For the filling:

  • 12 peaches, halved and pitted
  • 2 tablespoons canola oil
  • 8 cups fresh blackberries
  • 3 cups granulated sugar
  • ¾ cup all-purpose flour
  • ½ tsp. ground cinnamon
  • ¼ teaspoon kosher salt

For the crust:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, chilled and cut into cubes
  • 2 eggs, lightly beaten
  • Salted caramel ice cream, for serving

Instructions:

For the filling:

  • Preheat the grill or griddle-pan to medium heat. Brush the cut side of the peaches lightly with canola oil. Place cut side down on the grill for 2 minutes then rotate 90 degrees and continue cooking until there are grill marks and the fruit starts to caramelize, about an additional 1 to 2 minutes.
  • Slice the peaches and place them and the blackberries in a large mixing bowl. In a separate bowl, combine the sugar, flour, cinnamon, and salt. Sift the dry ingredients over the fruit and gently fold them together with a spatula.
  • Let the fruit mixture sit until the fruit is macerated, about 30 minutes. Discard the natural juices that have gathered in the bowl. Add the filling to an 11-inch x 7-inch baking dish.

For the crust:

  • Preheat oven to 375ºF.
  • In a medium bowl whisk together the flour, sugar, baking powder and salt. Using your hands or a pastry blender cut the butter in until the mixture forms coarse crumbs.
  • You should still be able to see pieces of butter in the mixture. Stir the eggs into the crust and drop by spoonfuls on top of the filling.
  • Place a baking sheet under the baking dish in the oven just in case the mixture spills over. Bake the cobbler for until the filling is bubbling and the crust is golden brown and a toothpick inserted into the center of the top comes out clean, about 1 hour.

To serve:

  • Ladle into bowls and top with salted caramel ice cream.

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  1. 5 stars
    So good! We made this with the 4th of July menu. We used vanilla ice cream and doubled the crust per filling. Will make this again! Was really good leftover too.