Peach Raspberry Cobbler

Rick Martinez

  • People

    Serves 8

  • Prep Time

    1:30 h

  • Grilling Time

    1 h


the Ingredients

Peach Raspberry Cobbler Rick Martinez


  • Completed step 2 pounds chopped ripe peaches, mango or other stone fruit (about 5 1/2 cups)
  • Completed step 1 teaspoon finely grated orange zest
  • Completed step ½ cup sugar
  • Completed step 2 tablespoons corn starch
  • Completed step ¼ teaspoon Diamond Crystal kosher salt
  • Completed step 8 ounces fresh raspberries (about 1 1/3 cups)
  • Completed step 4 tablespoons melted butter


  • Completed step 1 cup all-purpose flour
  • Completed step ½ cup sugar
  • Completed step 1½ teaspoon baking powder
  • Completed step ¾ teaspoon Diamond Crystal kosher salt
  • Completed step 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • Completed step ½ cup cultured low-fat buttermilk
  • Completed step 1 teaspoon pure vanilla extract or paste
  • Completed step Vanilla ice cream, for serving

Take Your Grilling Anywhere



    For the Filling

  • Prepare a charcoal or gas grill for indirect heat: If using a gas grill, turn all burners to high and close the lid. When the temperature inside the grill reaches medium high heat or about 400°, lift lid and turn off half of the burners. The area with no active burners is the indirect heat area. If using a charcoal grill, light a chimney full of briquettes and let burn until covered with ash, about 15 to 25 minutes. Mound them to one side. The area over the section cleared of coals is the indirect heat area. Thoroughly clean grates.
  • In a large bowl, combine the peaches, zest, sugar, corn starch and salt until the peaches are evenly coated. Add berries and toss to gently to combine. Set aside while you prepare the topping. Pour melted butter into a 12-inch cast iron skillet.
  • For the Topping

  • In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces like cereal flakes. Stir in buttermilk and vanilla with a flexible spatula, folding to create a dough.
  • Pour the peach mixture into the buttered skillet and drop the thick dough in 2-tablespoon portions over the fruit spaced evenly apart. Place on the grill over indirect heat and cook until the biscuits are golden brown and the fruit is bubbling, checking every 15 minutes. The cobbler will cook for about 1 hour. Cool at least another hour before serving, to allow the filling to thicken (while piping hot, it will be runny and thin).

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