Dutch Oven Peach Cobbler

Fresh or frozen peaches, brown sugar, bourbon, and a buttery biscuit crust baked in a cast iron Dutch oven right on the smoker.

Prep

20 minutes

Cook

45-55 minutes

Rest

15 minutes

Equipment

• 10-inch cast iron Dutch oven or deep skillet
• Mixing bowls (one large, one medium)
• Whisk
• Pastry cutter or two forks
• Smoker at 350F (or oven at 375F)

Ingredients

• For the peaches:
• 6 cups sliced peaches (fresh peeled, or frozen and thawed — about 2.5 lbs)
• 3/4 cup light brown sugar, packed
• 2 tbsp cornstarch
• 2 tbsp bourbon (optional but great)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• For the biscuit topping:
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 2 tbsp turbinado (raw) sugar, for the top
• 2 tbsp melted butter, for brushing the top

Method

1. 01

   FIRE THE SMOKER: Bring the smoker to a steady 350F. If you're doing this after a long brisket cook, add a small chunk of cherry or apple wood for a whisper of smoke — this dessert loves a light smoke. Indoor version: preheat oven to 375F.

2. 02

   MIX THE FILLING (5 min): In a large bowl, gently toss the peaches with brown sugar, cornstarch, bourbon, lemon juice, vanilla, cinnamon, and nutmeg until every slice is coated. The cornstarch is what turns the juice into a syrupy sauce as it bakes.

3. 03

   TRANSFER TO DUTCH OVEN: Pour the peach mixture (with all liquid) into a 10-inch cast iron Dutch oven or deep skillet. Level the top.

4. 04

   MAKE THE BISCUIT DOUGH (10 min): In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Add the cold cubed butter. Cut it in with a pastry cutter or two forks until the mixture looks like coarse crumbs with pea-sized butter pieces. Pour in the cold buttermilk and stir with a fork until it just barely comes together — a few dry streaks are fine. Do not overwork.

5. 05

   DROP THE BISCUITS: Use a large spoon to drop 8-10 rough mounds of dough evenly across the top of the peaches. Leave gaps so the fruit bubbles through. Brush the tops with melted butter and sprinkle heavily with turbinado sugar for crunch.

6. 06

   SMOKE OR BAKE (45-55 min): Place the Dutch oven on the smoker (or in the oven) uncovered. Cook until the biscuit tops are deep golden brown, the fruit is bubbling hard around the edges, and a toothpick in the center of a biscuit comes out clean. If the tops brown too fast, tent loosely with foil for the last 10 minutes.

7. 07

   REST (15 min): Pull off and let it rest at least 15 minutes on a trivet. The filling needs this time to thicken from syrup to sauce — dig in early and it's soup.

8. 08

   SERVE: Scoop while warm into bowls. A scoop of vanilla ice cream on top melts into the biscuit and this is the whole game.

How to serve

• Warm cobbler + vanilla bean ice cream = the standard.
• A drizzle of heavy cream over the top for a Southern breakfast the next morning.