Recipe: Tim Hollingsworth’s Grilled Peach Cobbler

Grilled peach cobbler
Sweet, smoky, and just peachy

Chef Tim Hollingsworth’s love for the grill extends far beyond burgers. This grilled peach cobbler recipe was inspired by one of the Chef’s favorite childhood desserts. Here, he gives it a grown-up twist with some complexity from bourbon-spiked batter and smoke from the grill. 

This recipe was designed to work with a Traeger pellet grill. If you don’t have one, just follow the instructions for baking in the oven. For extra credit, serve with vanilla ice cream. 

Smoky Peach Cobbler

For the macerated peaches 
  • 10 Peaches 
  • 2 Tbsps brown sugar 
  • 1 tsp cinnamon 
  • 1 tsp maple syrup
  • 1 Tbsp lemon juice 
For the batter 
  • 3 Tbsps butter
  • 1 ½ tsp baking powder
  • 1 C sugar
  • 1 C milk
  • 1 C flour
  • 1 tsp vanilla 
  • 2 Tbsps bourbon 
For dusting 
  • 1 tsp cinnamon 
  • 1 Tbsp sugar
  • 1 Tbsp brown sugar 

1. Blanch the peaches by submerging them in boiling water for 2-3 minutes. Work in batches of 3-4 peaches. Allow to cool. 

2. After peaches have cooled, peel and slice into wedges. 

3. In a large bowl, combine the sliced peaches, brown sugar, cinnamon, maple syrup and lemon juice. Macerate for 30 minutes. 

4. While the peaches are sitting, place a 10.5” x 7” baking pan in the oven or grill and preheat to 350°F. 

5. Melt the 3 Tbsps butter in the baking dish while the oven preheats. Swirl the butter around to coat the pan, and then pour it out into a large bowl. Add the remaining batter ingredients, and mix to form a thin consistency. 

6. Add the batter to the bottom of the baking dish. If necessary, use spatula to spread it into an even layer. Top with the macerated peaches. 

7. Whisk to combine the cinnamon, sugar, and brown sugar in a small bowl. Dust this over the top of the peaches. 

8. Smoke in a pellet grill or bake in the oven for 45 minutes. 

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