Thanks to the Newton Rotary Club’s annual peach fundraiser and my three-year-old niece insisting that I buy blueberries for our recent fun day, I had quite a bit of fruit in my refrigerator this week.
That, combined with Joey itching to use a cast iron Dutch oven he recently got for his smoker, meant we were going on a new adventure of baking outdoors.
After a fruitless (pun intended) search for a recipe that I liked using both peaches and blueberries, I finally decided to combine two in my search for the perfect smoked cobbler, and the final product definitely did not disappoint.
One recipe I used is from “The Grateful Girl Cooks” (https://www.thegratefulgirlcooks.com/berry-cobbler-traeger-grill-style/), and the other is Steven Raichlen’s “Barbecue Bible” site (https://barbecuebible.com/recipe/smoky-bourbon-peach-cobbler/). I added extra vanilla and cinnamon to my version.
Smoked Blueberry Peach Cobbler
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 8 tablespoons butter cold
- 1 1/3 cups buttermilk I used skim with a dash of vinegar
- cinnamon for sprinkling
Peach Filling Ingredients
- 1 1/4 cups brown sugar
- 1/4 cup bourbon
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 6 cups peaches cut into one-inch pieces
Blueberry Filling Ingredients
- 18 ounces blueberries
- 1 cup brown sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- Preheat your grill, smoker or oven to 350 degrees. If you’re using a grill, you’ll want to bake over indirect heat.
- For the grill or smoker, prepare a cast iron skillet or Dutch oven and for the oven, a 9×13-inch baking dish, by coating the inside with butter and set it aside.
- For the topping, combine the flour, baking powder, baking soda, sugar and salt in a bowl and then cut in the butter with a fork until the mixture is crumbly. Stir in the buttermilk and set the topping aside.
- In another bowl, combine all the ingredients for the peach filling, except the peaches. Once they are all incorporated, fold in the peaches.
- Finally, for the blueberry filling, combine all the ingredients in a bowl and stir gently until the blueberries are well coated in the mixture.
- To assemble the cobbler, start with about half of the peach filling, layer in the blueberries and then finish off with the rest of the peaches. Using a spoon or ice cream scoop, drop the topping by the spoonful evenly over the top of the fruit. Don’t worry if there’s still some fruit visible. Sprinkle cinnamon over the top of the cobbler.
- Bake on your smoker/grill/oven for 30 to 40 minutes or until a toothpick inserted into the topping comes out clean. Ours ended up going quite a bit longer on our smoker, so be ready for the time to vary.
This was absolutely delicious. The topping took on a subtle smoky flavor that was majorly complimented by the cinnamon, syrup and brown sugar, not to mention the bourbon, which added a nice, subtle flavor to the background.
Actually, speaking of the bourbon, if that’s not your cup of tea, you might try adding a combination of water and more vanilla extract instead.
We ate our cobbler with scoops of vanilla ice cream and enjoyed our dessert outdoors until the mosquitos drove us back inside. There are few flavors like peaches and blueberries to really help you enjoy a summer evening, and being able to cook it right on the grill makes it even more special.
This piece first appeared in print on Aug. 26, 2021.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.