- Dessert
- Southern
- American
- Smoker
- Oven
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the peaches
- 3 lb
ripe peaches, pitted and cut into 3/4-inch wedges (about 8 medium)
- 1/3 cup
bourbon
- 3/4 cup
packed light brown sugar
- 3 tbsp
cornstarch
- 1 tsp
ground cinnamon
- 1 tbsp
lemon juice
- 1 tsp
vanilla extract
- 1/4 tsp
salt
- 2 tbsp
unsalted butter, cut into small pieces
For the biscuit topping
- 1 1/2 cups
all-purpose flour
- 1/4 cup
granulated sugar
- 2 tsp
baking powder
- 1/2 tsp
salt
- 6 tbsp
cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup
cold heavy cream
- 2 tbsp
turbinado or granulated sugar, for sprinkling
To serve
vanilla ice cream
- Vegetarian
Contains milk (unsalted butter, cold unsalted butter, cold heavy cream, vanilla ice cream) and wheat (all-purpose flour).
May contain eggs, depending on the vanilla ice cream: check the label.
Not checked: turbinado or granulated sugar.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set up your smoker for indirect cooking at 350°F and add 2 or 3 chunks of pecan wood. While it heats, grease a 10-inch cast-iron skillet with a little butter.
20 min · 350°F
- Step 2
In a large bowl, toss the peach wedges with the bourbon, brown sugar, cornstarch, cinnamon, lemon juice, vanilla and salt until no dry streaks of cornstarch remain. Let sit 10 minutes so the juices draw out.
10 min
- 3 lb ripe peaches
- 1/3 cup bourbon
- 3/4 cup packed light brown sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- Step 3
Scrape the peaches and all their juices into the skillet and spread them level. Dot the top with the 2 tablespoons of butter. Set the skillet in the smoker, uncovered, and smoke until the juices are bubbling at the edges, about 20 minutes.
20 min, hands-off · 350°F
- 2 tbsp unsalted butter
- Step 4
Meanwhile, make the topping. Whisk the flour, granulated sugar, baking powder and salt in a bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces. Pour in the cold cream and stir just until a shaggy, sticky dough forms; don't overmix. Keep it in the refrigerator until the peaches come out.
10 min
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter
- 3/4 cup cold heavy cream
- Step 5
Drop the dough over the hot peaches in 8 rough mounds, leaving gaps between them so steam can escape. Sprinkle the mounds with the turbinado sugar.
5 min
- 2 tbsp turbinado or granulated sugar
- Step 6
Return the skillet to the smoker and bake until the biscuits are deep golden and firm to the touch and the filling bubbles thickly around them, 30 to 35 minutes. A toothpick pushed into the center of a biscuit should come out clean.
32 min, hands-off · 350°F
- Step 7
Let the cobbler rest 15 minutes so the filling sets, then spoon into bowls and top each with a scoop of vanilla ice cream.
15 min, hands-off
- vanilla ice cream
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026