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Grilled Peach Cobbler in Mini Cast Iron Pans

Fresh peaches combined with a cream-based cobbler topping, with fresh whipped cream piled on top for a rustic grilled dessert!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Author: Kim Beaulieu


For the peach base:

  • 4 to 5 large peaches
  • 1 cup sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons corn starch
  • Pinch of salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Juice from 1 fresh lemon

For the cobbler topping:

For the whipped cream:


  • Preheat your grill to 400 degrees F.

For the peach base:

  • Peel and slice the peaches, cut into cubes and place in a large bowl.
  • Sprinkle sugar, brown sugar, corn starch, salt, cinnamon and nutmeg into the bowl and stir until well combined.
  • Juice the lemon over the ingredients and stir again.
  • Pour the fruit mixture into properly greased cast iron pans. Set aside.

For the cobbler topping:

  • Combine the flour and butter into a medium sized bowl. Use a pastry cutter to work the butter into the flour. You can also use a fork. You want to keep pressing and working it until it resembles fine crumbs.
  • Now add the brown sugar, baking soda and the salt. Mix well.
  • Add the heavy cream and mix until smooth. It almost looks like pancake batter. You can cut back to ½ cup heavy cream if you want a more crumbly cobbler topping. I went for a puffy version.
  • Now take spoonfuls of the dough and drop them randomly over the peach mixture.
  • You can sprinkle more cinnamon and nutmeg over top if you like. I typically always add more.
  • Place on indirect heat on your grill. What this means is you want half your burners on and half your burners off. Place the cobblers over top of the burners that are off. This will bake the cobblers just like an oven does without burning them. Do not put them over direct heat. The bottom will burn.
  • Cook for about 30 to 40 minutes, depending on how accurate your grill is.
  • They are done when the mixture starts to bubble up the sides and the top is golden brown.

For the whipping cream:

  • Make sure your bowl and whisk are cold, I pop mine in the freezer for about 15 to 30 minutes before mixing my whipped cream.
  • Combine all the ingredients in a stand mixer bowl and whisk on low until it starts to come together a bit, then amp up the speed to high. Allow it to mix until the cream is fluffy. Keep cold until needed.

Putting it all together:

  • You can allow the cobblers to cool or serve them warm. One 6 inch skillet is enough for 2 people. I made two 6 inch skillets so this served 4. You can also cook this in one 12 inch skillet. It will also serve 4.
  • Serve peach cobber with lots of whipping cream, or ice cream. Or go all out and have both.