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The Ultimate Peach Cobbler

I've been a huge fan of Dutch Oven Peach Cobbler since my Boy Scouting days when we would dump a can of peaches and a box of white cake mix in the DO and throw it on the campfire. Most times it came out charred black on the bottom but gooey good on the top. Many years later, when I got my BGE, I began a quest for the ultimate Peach Cobbler. I think I've found it.

My first few attempts on the BGE were variations of that old Boy Scout recipe. Each was cooked to perfection in my old DO over the plate setter, but the cobblers were always too sweet, too sticky, too dense, or too something...  Then I found a recipe from an old Southern Living magazine. Eureka!  I tried it several times in the DO with fresh peaches and with canned, and it turned out great each time. Then one night after doing some steaks on the Egg, I had a craving for some cobbler but didn't want to break out the DO. So I grabbed 12" cast iron skillet that was handy. The results were every bit as good as the DO cobbler and the clean up was easier. Still getting use out of that Cooking Merit Badge!

The recipe and a couple of pics are below. Hope you enjoy it as much as we do.

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1-1/2 cups sugar (divided into 3/4 cup each)
1 tbsp baking powder
1/4 tsp kosher salt
1 cup milk
4 cups (about 4 large) fresh peaches, pealed and sliced (or canned equivalent, drained)
1 tbsp fresh lemon juice
1/4 tsp lemon zest
1/4 tsp cinnamon
1/8 tsp nutmeg

Preheat BGE to 375 degrees. Melt butter in DO or cast iron skillet. Combine flour, 3/4-cup flour, 3/4-cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until the dry ingredients are incorporated. Without stirring, pour batter over the melted butter. Heat remaining 3/4-cup sugar, peach slices, lemon juice, lemon zest, cinnamon and nutmeg over medium-high heat, stirring constantly until sugar has melted and all ingredients are fully mixed. Without stirring, pour the peach mixture over the batter. The crust will form over the peaches during baking. Sprinkle cobbler crust with additional cinnamon if desired.  



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Comments

  • henapplehenapple Posts: 15,649
    Looks and sounds good
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Peach cobbler with vanilla ice cream is da bomb. bookmarked!

  • CincyTikiCincyTiki Posts: 266
    RayBones, Looks very good. Do I use 1 cup flour from the ingredient list or 3/4 cup flour from the directions? Thanks!
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • @RayBones looks great and I can't wait to try it! Just to make sure I'm understanding the recipe, do you cook the peaches and sugar in a separate pan and THEN pour them in the DO?? Thanks!!
  • What size is the DO in your picture?
  • calikingcaliking Posts: 9,290
    That looks and sounds very good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CincyTiki said:
    RayBones, Looks very good. Do I use 1 cup flour from the ingredient list or 3/4 cup flour from the directions? Thanks!
    Sorry, that should read 1 cup flour in the directions!
  • @RayBones looks great and I can't wait to try it! Just to make sure I'm understanding the recipe, do you cook the peaches and sugar in a separate pan and THEN pour them in the DO?? Thanks!!
    Yes, you do the peach mixture in a separate pan. I do it on the kichen stove. Only takes a couple of minutes.
  • @RayBones looks great and I can't wait to try it! Just to make sure I'm understanding the recipe, do you cook the peaches and sugar in a separate pan and THEN pour them in the DO?? Thanks!!
    Yes, you do the peach mixture in a separate pan. I do it on the kichen stove. Only takes a couple of minutes.
  • Sounds amazing!!!! Bookmarked
  • EggcelsiorEggcelsior Posts: 13,577
    Nice work. I find the key to these types of cooks is the acid and cinnamon/nutmeg.
  • dldawes1dldawes1 Posts: 2,117
    I appreciate the post here.

    I will be trying this one very soon.

    Knowledge never ends when you around these folks !!!!!

    Thanks again,

    Donnie

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


  • radamoradamo Posts: 366
    Going to have to try this. Thanks for posting!
    Long Island, NY
  • Looks great! How long did you let it bake on the egg?
  • SPRIGSSPRIGS Posts: 325
    I made this the other day. It was very tasty but I missed the crunchiness of cobbler I have had in the past. The flour mixture was more like cake not the typical crunchy, sugary bites I've had before. Wonder if I did something wrong.
  • 500500 Posts: 2,387
    Recipe says 1 cup flour, description say 3/4 cup. Which is right? Want to get this right.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • mcmacmcmac Posts: 493
    Now this is one I have to try!! May have to use the medium to cook the cobbler and the XL to cook for the clan!! The only problem is I have to wait for a couple of day!
    I LOVE peach cobbler...
    =))
    XL BGE -  Med BGE - Mini BGE - Traeger Pellet Grills

     Hillsboro OR
  • CookinbobCookinbob Posts: 1,688
    edited June 2014
    500 said:
    Recipe says 1 cup flour, description say 3/4 cup. Which is right? Want to get this right.
    I made the recipe using 1 cup in the batter, plus a couple of more tablespoons mixed in with the fruit (to thicken).   Also I used a large can of sliced peaches and 2 cups of fresh blueberries. 

    Topped with vanilla ice cream it was one of the best things I ever ate.

    With that said, I used salted butter (it was all I had) and the salt came through in the crust.  Unsalted next time.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • ericpericp Posts: 152
    Hope this isnt a stupid question but would this work with apples
  • SteveWPBFLSteveWPBFL Posts: 1,315
    IF anyone's still wondering indirect is the pre-fered method. I 'a-holed' a direct batch onto the dinner table last night and am still working on recovering the pan this morning!
  • CookinbobCookinbob Posts: 1,688
    ericp said:
    Hope this isnt a stupid question but would this work with apples
    It certainly should.  I would look at some other apple cobbler recipes though and see what goes into the filling, and follow that for the filling part.  The rest of the method should work fine
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • GriffinGriffin Posts: 7,579
    Mmmm... I could make a whole mess of that disappear in a hearbeat...with a big ole honkin' scoop of Blue Bell Ice cream!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SteveWPBFLSteveWPBFL Posts: 1,315
    Made another batch tonight, with raspberries, ala peach melba. KILLED IT!
  • k1200ltck1200ltc Posts: 16
    I think I missed how long this should bake. I just slid a batch into the oven (no egging tonight) and am wondering about timing. Thanks folks!
  • hapsterhapster Posts: 7,431
    30 to 45 min.... Till it looks nice and golden
  • k1200ltck1200ltc Posts: 16
    Thanks Hapster! Here' what it looks like at 45 min. Must. Let. It. Cool!image
  • hapsterhapster Posts: 7,431
    Looks amazing! Enjoy!

    Done it with peaches, and a few with frozen triple berry mix. I add some rum to the wet ingredients for a little extra something.

    Must have vanilla ice cream or I don't even bother making it :)
  • Looks good, trying a batch this morning.
  • mlamb01mlamb01 Posts: 210
    Just tried this tonight, turned out very well!
  • calikingcaliking Posts: 9,290
    Thinking of making this for a party. What size DO are folks using? Cook it covered or uncovered? I'm guessing uncovered?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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