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Desserts on an Egg????

Danny CDanny C Posts: 16
edited 7:40PM in EggHead Forum
Hey folks! After looking at the posts on the Official EGGtoberfest dates, I had a thought. Has anyone tried to cook a Peach Cobbler on an Egg? (Leave it to a true Georgian to think up something like that!) I'm thinking of trying one at home and if anyone has done one previously, I'd welcome the info. Maybe between now and October, I could have the receipe and method down to an art. Thanks! Go Jackets! BUZZZZZZ!


  • Char-WoodyChar-Woody Posts: 2,642
    Danny C, if its close to a apple pie cook, you got it made. Just remember, almost anything cooked in a oven, is ripe for a cook on the BGE. Give it a try, but use a barrier of sorts..We have 4 alternatives in that regard..Zip just introduced a very good idea in a silica sand packed pan, the tri legged plate sitter (ceramic) and firebricks, also ceramic. Lastly if you desire more moisture, add a drip pan with water, alone or with the above.
    Or a drip pan without water or very little to catch drippings.
    Set up's are variable!

  • ZipZip Posts: 372
    Danny C,[p]Yeah, it's pretty simple. [p]Peach Cobbler[p]3/4 cup sugar
    1 stick butter (use the real thing)
    1 cup self-rising flour
    1 quart sliced fruit (sweetened with 1/2 cup sugar)
    1/2 cup milk[p]Melt the butter in the pan you intend cook it in and set aside. Mix flour, sugar and milk together, but don't try to get all the lumps out. Pour into dish on top of butter. Don't stir it no matter what. It should look like batter with butter surrounding all sides. Add fruit to top and sprinkle with cinnamon sugar. Once again, don't stir it. Bake at 350º for about 45 minutes until the top is golden brown. I use the big cans (29oz) of sliced peaches in light syrup or the Osage brand I think of freestone peaches. This is only one of may versions of peach cobbler, however this is how my family has made it for generations. I cook it indirect as well.[p]

  • Danny CDanny C Posts: 16
    Ok, I know about all the indirect methods you mentioned with the exception of the one Zip came up with. Got any more info on that?[p]Thanks[p]Danny

  • Danny CDanny C Posts: 16
    Thanks! The only problem I see with the receipe is that you mentioned using canned peaches... LOL There are literally 1,000's of acres of peach orchards within minutes of my home. I think I'll replace the canned ones with fresh picked ones! :-)[p]Anyway, that sounds like the dessert of choice for Sunday afternoon! [p]DC

  • ZipZip Posts: 372
    Danny C,[p]I'm sorry I left that part out. The measurements for fresh fruit with is with a 1/3 cup of sugar. If using canned, I don't add the extra sugar to the fruit.[p]Zip

  • Wise OneWise One Posts: 2,645
    Zip, how much cinnamon-sugar do you use?

  • ZipZip Posts: 372
    Danny C,[p]
    See the link below. You can actually get away with just a good heavy duty flat poot lid hung a couple inches below the grate with some wire for the cobbler. I don't feel I need the extra mass for it, I just want to keep direct flames from the bottom of the pan.[p]Zip

    [ul][li]Cheap Pizza Stone[/ul]
  • ZipZip Posts: 372
    Wise One,[p]I actually use just a dusting of the cinnamon and a sprinkle of some of that turbo sugar if I have it. I just want a hint of cinnamon, unless I'm using apples or pears.[p]Zip
  • char buddychar buddy Posts: 562
    Danny C,[p]This is a little off-topic for you, but maybe after you do your cobbler, you might try cooking fresh cherries directly on the grill. I haven't tried it yet, but I was reading about it on that other group's forum. Something about how the cherries come off tasting like miniature, hot cherry pies. You cook'em at 350. I am going to try it this weekend, maybe add sugared pineapply slices to the mix.
  • MACMAC Posts: 442
    >IMG SRC=">
    <p />Danny C,

  • BlueSmokeBlueSmoke Posts: 1,678
    Danny C,
    Wish I was closer - I'd volunteer to critique your efforts! Peach cobbler is probably my favorite dessert. I did a peach/sweet potato pie last weekend that was pretty awesome though.

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