With summer upon us, we’re relying more and more on our amazing Pit Boss Pellet Grill. This grill is unlike anything we’ve ever used before. So far this summer we’ve smoked brisket, pork butt, and bacon rosemary wrapped Monkfish! We’ve also used it to grill steaks, corn, and hot dogs. This week our local grocery store had peaches on sale so we decided to experiment with a Grilled Bourbon Peach Cobbler. And OH MY GOODNESS! It tastes amazing!!
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Like I mentioned above, the Pit Boss Pellet Grill has turned into one of the best purchases we’ve ever made! Instead of propane or charcoal, this awesome grill runs on wood pellets. The pellets are made from compressed hardwood sawdust and are available in a wide range of wood flavors. Pellet grills offer all the benefits of smoking and grilling. The grill’s auger will automatically supply the pellets needed to maintain your temperature. Now you can smoke your 12 hour brisket without babysitting it all day.
My husband did a lot of research on which grill would be the perfect one for us. Some grills were twice as expensive as Pit Boss, but had issues with the pellet feeder jamming. Others didn’t get hot enough to efficiently grill steaks. After comparing all the major brands, he finally settled on the Pit Boss. And it was a great decision!
Now to prepare your cobbler, you’ll need a cast iron skillet that can be placed directly in your grill. For this recipe, we use a 13″, so if you own something that’s a lot smaller, you’ll want to adjust the recipe accordingly.
- 12 Fresh peaches
- 2 1/4 Cups of light brown sugar
- 3/4 Cups bourbon (we used Jim Beam’s Hot Toddy Bourbon Whiskey)
- 3 Tablespoons dark maple syrup
- 3 Tablespoons all-purpose flour
- 1/2 Teaspoon vanilla extract
- 1 1/2 Tablespoon lemon juice
- 2 Tablespoons cinnamon
- 4 Cups all-purpose flour
- 2 Teaspoons baking soda
- 4 Teaspoons baking powder
- 1/2 Cup fine granulated sugar
- 1 1/2 Sticks of butter
- 1 1/3 Cups of buttermilk
- 1 Cup of heavy whipping cream
- 1 Teaspoon salt
- Set your grill for 375 degrees. A pellet grill is most ideal, but any grill will work that can provide consistent temperature control with indirect heat. For our pellet grill, we opted for a competition blend of hardwood pellets.
- Coat your cast iron skillet liberally with butter.
- Slice 12 peaches and place peaches in skillet.
- Combine brown sugar, 2 Tablespoons of flour, and cinnamon.
- Whisk thoroughly to remove clumps.
- Add bourbon, maple syrup, vanilla extract and lemon juice to the brown sugar mixture.
- Once well combined, pour over peaches.
- In a stand mixer, combine remaining flour, baking powder, baking soda, sugar and salt.
- Cut butter sticks into thin slices and add to flour mixture.
- Mix thoroughly to remove clumps.
- Once flour mixture is thoroughly mixed, add buttermilk and cream.
- Spread topping mixture over peaches.
- (Note that during grilling, the topping will rise and expand. So don’t fret if you can not cover all the peaches entirely)
- Place cobbler on the grill at 375 degrees for 35 to 40 minutes.
- Once finished, serve warm with a scoop of vanilla ice cream.