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Outdoor Peach Cobbler

This recipe highlights the natural sweetness of ripe yellow peaches, cooked to perfection with brown sugar and vanilla paste, creating a luscious filling that's sure to please. Topped with a rich, buttery cobbler crust, this dessert combines the warmth of browned butter, the lightness of baking powder, and the sweetness of brown sugar for a topping that is both crisp and tender.

Whether you're camping, having a backyard barbecue, or enjoying a picnic, this peach cobbler is easy to prepare and will bring a touch of homemade comfort to your outdoor adventures. Here's how to make this crowd-pleasing summer treat.

Outdoor Peach Cobbler

Total Time:






Dietary Preference(s):



  • For the Peaches
  • 8-10 large ripe yellow peaches or 800g
  • 1/2 cup brown sugar (110g)
  • 1/2 cup water (125 ml)
  • 1 tbsp cornstarch
  • 2 tbsp vanilla paste
  • Cobbler Topping
  • 1/2 cup butter, browned (100g)
  • 1.5 cups all-purpose flour (220g)
  • 3/4 cup brown sugar (120g)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1.5 cups milk (675ml)

How to Make It


Preheat your grill or smoker to 375°F (190°C).


Peel the peaches, halve them, remove the pits, slice into roughly 1/4 inch pieces, and transfer to a large skillet. Sprinkle the brown sugar over the peaches, add 1/2 cup of water, and mix well. Dissolve the cornstarch in a small amount of cold water to create a slurry, then add it to the peaches. Stir in the vanilla paste.


Place the skillet on medium heat, stirring occasionally until the sugars dissolve, the peaches soften slightly, and the mixture thickens. This should take just a few minutes. Remove from heat and set aside.


Brown the butter in a pan and then pour it into a 9×13 baking dish. Set the dish aside once the butter is melted.


In a large bowl, mix the flour, brown sugar, baking powder, and salt. Pour in the milk and mix until just combined. Transfer the batter into your baking dish and spread it toward the edges, but do not mix it with the butter.


Evenly spread the peaches and any liquid from the skillet over the batter, leaving some gaps for the cobbler topping to rise through. Bake at 375°F (190°C) for about 40-45 minutes. The cobbler is done when it is golden brown and springs back when pressed lightly.

Cooking the Cobbler in a fire : Cover the skillet or Dutch oven with aluminum foil or a lid. Place it over the hot coals, ensuring even heat distribution. Cook for about 30-40 minutes, rotating occasionally for even cooking.

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