Palisade Peach Cobbler: A Colorado Summer Classic
When summer hits in Colorado and those crates of Palisade peaches start showing up at markets, we don’t wait long before turning them into cobbler. This year, my wife and I decided to skip the oven and fire up the pellet smoker instead. The result? Better than we imagined. That hint of fruit wood smoke layered in with the buttery crust and sweet peaches makes this cobbler something special. It’s warm, gooey in the middle, crisp on the edges, and carries just enough smoky flavor to remind you it was made outside, the way summer food should be. This is Colorado comfort, smoked and served.
Smoked Palisade Peach Cobbler with Buttery Cinnamon Crust
Glenn Connaughton
8
15 minutes
50 minutes
335
American
Dessert
My wife and I had been talking about making this cobbler for weeks—every time we saw those crates of Palisade peaches at the market, we’d look at each other like, “Is today the day?” We finally couldn’t wait any longer. The result? Pure Colorado comfort. This cobbler lets the peaches shine with their sweet, sun-ripened flavor, while the buttery batter bakes up golden and crisp around the edges. A warm sprinkle of cinnamon brings it all together. It’s the kind of dessert that doesn’t last long in our house, especially with a scoop of vanilla ice cream on top.
Ingredients
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5 ripe Palisade (or local) peaches (or 1 quart canned), peeled and sliced
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
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- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup whole milk
- Ground cinnamon, for sprinkling
- Vanilla ice cream, for serving (optional)
Directions
- Preheat the Smoker: Set your pellet smoker to 350°F using a mild fruit wood like peach, apple, or cherry. Make sure you’re cooking over indirect heat.
- Simmer the Peaches: In a medium saucepan over medium heat, combine the sliced peaches, sugar, and salt. Cook for 5 to 7 minutes until the fruit is soft and syrupy. Remove from heat and set aside.
- Melt the Butter in the Skillet: Place a 9x13-inch cast iron skillet or aluminum baking dish on the smoker grate. Add the butter and let it melt completely—about 5 to 8 minutes with the lid closed. Carefully remove the hot skillet from the smoker.
- Make the Batter: In a large bowl, whisk together the flour, sugar, baking powder, salt, and milk until smooth.
- Assemble the Cobbler: Pour the batter evenly into the hot butter—do not stir. Spoon the peaches and all their juices over the batter. Sprinkle the surface generously with cinnamon.
- Smoke the Cobbler: Return the skillet to the smoker and bake at 350°F for 50 to 60 minutes, or until the top is golden brown and the edges are bubbling. The batter will rise around the peaches and set in the center.
- Cool and Serve: Let the cobbler rest for 10 to 15 minutes. Serve warm with vanilla ice cream if desired.
