Grilled Peach Cobbler

Summer stone fruit is here! Fresh at Oliver’s this week are Nick Bolt Organic White and Yellow Peaches and Nectarines. This recipe is the perfect end to a fantastic barbecue, make it while camping or at home for a delicious treat that’s to please anyone!


  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes


  • 6 fresh yellow peaches, sliced
  • 2 tbsp. All-Purpose Flour
  • 1/2 c. Granulated Sugar
  • 1 tsp. Cinnamon
  • 1/8 tsp. Cloves
  • 1/8 tsp. Nutmeg
  • 2 tbsp. Butter
  • 1/4 tsp. Salt
  • Topping
  • 1 c. All-Purpose Flour
  • 1/4 c. Sugar
  • 1 1/2 tsp. Baking Powder
  • 1/2 c. Heavy Cream
  • 1/4 c. Butter, melted


  1. Heat grill to medium-high. In a large bowl, combine peaches, 2 tablespoons of flour, sugar, cinnamon, cloves, nutmeg, and salt. Place in a cast iron skillet and top with chunks of butter; cover tightly with aluminum foil, then close grill lid and cook on heated side of grill for about 15 minutes.

  2. For the topping, combine all topping ingredients until just mixed, being careful not to overmix. Open grill and remove foil. Dollop on biscuit mix and continue cooking for about 15 minutes with grill lid closed. Allow to stand about 10 minutes before serving.


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  1. I would add about 50% to the biscuit content. Do you dollop and smooth to extend or are you leaving big dollops. I had to dollop and smooth to cover the surface and I used a medium size castiron skillet. Medium-High heat on the grill is also too vague. Every good grill has a thermometer… are we doing 350/400/450 degrees? That would be very important to figure out.

    Comment by Mike Terwilliger on August 7, 2022 at 4:44 pm

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