Grilled Peach and Blackberry Cobbler
jump toRECIPE
This grilled peach and blackberry cobbler is a summer-ready dessert that combines smoky, caramelized peaches with juicy blackberries and a buttery, golden topping. Grilling the peaches adds depth and enhances their natural sweetness, creating a rich contrast with the tart berries. Finished with salted caramel ice cream, this cobbler is perfect for entertaining or outdoor gatherings. Looking for more summer dessert ideas? Try my sweet and savory balsamic fig ice cream or these crowd-pleasing lemon lavender squares.
Why You’ll Love This Recipe
- Perfect summer dessert – Uses peak-season fruit and can be made with a grill or grill pan.
- Sweet and smoky – Grilling the peaches adds caramelized depth to the cobbler.
- Crowd-pleasing – A warm, shareable dessert that’s great for gatherings.
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.
- Salted caramel ice cream — Complements the warm cobbler with creamy, sweet-salty contrast.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Peaches: Substitute with nectarines or plums if peaches are unavailable.
- Blackberries: Swap with blueberries or raspberries.
- Salted caramel ice cream: Use vanilla ice cream with a drizzle of caramel sauce or any of your other favorite ice cream flavors.
- Canola oil: Substitute with vegetable oil or melted butter for grilling.
Pro Tip
Let the cobbler rest for at least 15 to 20 minutes before serving so the filling thickens and sets properly, making it easier to scoop and serve.
How to Make Grilled Peach and Blackberry Cobbler (Step-by-Step)
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. 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.
Ladle into bowls and top with salted caramel ice cream.
How to Serve Grilled Peach and Blackberry Cobbler
- As a dessert: Serve warm with a scoop of salted caramel or vanilla ice cream.
- For entertaining: Bring the baking dish straight to the table for a rustic presentation.
- With extras: Add whipped cream or an extra drizzle of caramel sauce.
- For gatherings: Portion into bowls for easy serving at parties or cookouts.
How to Store Grilled Peach and Blackberry Cobbler
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 300°F (150ºC) until heated through.
- Freezer: Freeze for up to 2 months, though texture may soften slightly.
FAQ – Frequently Asked Questions
Grilling peaches caramelizes their natural sugars and adds a subtle smoky flavor, enhancing the overall depth of the cobbler.
Yes, you can use a grill pan on the stovetop to achieve similar caramelization and flavor.
Discard excess juices from the macerated fruit before baking to prevent the filling from becoming too watery.
Salted caramel or vanilla ice cream pairs best because it complements the warm fruit and balances sweetness.
Yes, you can bake the cobbler ahead and reheat before serving, though it is best enjoyed fresh for optimal texture.
Other Recipes to Try
If you loved the summer vibes of this grilled peach and blackberry cobbler, try the following dessert recipes for your next cookout:
- Brûlée Peaches with Cornmeal Buttermilk Biscuits & Whipped Cream
- Peach Cornbread Upside-Down Cake
- Orange Olive Oil Cake with Mascarpone
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Grilled Peach and Blackberry Cobbler
Rate this Recipe
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 (190ºC).
- 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.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
I just think it must be amazing!!! By @arianevmansur
Thank you! 🙂 🙂
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.
So happy to hear it Julia!