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Smoked Peach Cobbler topped with Cool Whip

Smoked Peach Cobbler

Ripe peaches are lightly smoked on the Ninja Woodfire before being combined with brown sugar, white sugar, cornstarch, cinnamon, lemon juice, and salt. Spoonfuls of a rustic buttermilk cobbler topping bake over the peaches until golden brown and bubbling. The finished cobbler has a crunchy top, a slightly doughy interior, balanced sweetness, and a small hint of smoke in the background.
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Author: Dad

Equipment

  • Ninja Woodfire
  • Woodfire rack
  • Pellet hopper filled with pellets
  • Pan for catching drippings optional
  • Mixing bowls
  • Whisk
  • Knife
  • 2.2 quart Pyrex baking dish
  • Spatula
  • Pastry brush optional

Ingredients

Smoked Peaches

  • 7 ripe peaches
  • 3 tablespoons brown sugar
  • ½ tablespoon cinnamon
  • 1 hefty pinch salt

Cobbler Topping

  • 2 cups flour
  • ½ cup white sugar
  • ⅓ cup brown sugar packed
  • 1 hefty pinch salt
  • ½ to 1 teaspoon cinnamon
  • 1 stick cold butter cut into cubes
  • ¾ cup buttermilk
  • about 1 teaspoon vanilla
  • 2 teaspoons baking powder

Peach Mixture

  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 tablespoons cornstarch
  • cinnamon a little more
  • 1 tablespoon lemon juice
  • 1 healthy pinch salt

Baking and Serving

  • butter for greasing the baking dish, amount not stated
  • melted butter for brushing the topping, optional, amount not stated
  • turbinado sugar for sprinkling, optional, amount not stated
  • Cool Whip for serving, amount not stated

Instructions

  • Halve the seven peaches and remove the pits.
    7 ripe peaches
  • Arrange the 14 peach halves cut side up on the Woodfire rack. Place a pan underneath if desired to catch any drippings.
    7 ripe peaches
  • Whisk together the brown sugar, cinnamon, and salt for the smoked peaches. Dust the mixture over the peaches.
    3 tablespoons brown sugar, ½ tablespoon cinnamon, 1 hefty pinch salt
  • Fill the pellet hopper to the top. Set the Ninja Woodfire to the smoker function at 200 degrees Fahrenheit.
  • Check the peaches after about 30 minutes. In the video, they smoked for a little less than 40 minutes. Remove them when they are tender but still able to hold together.
    7 ripe peaches
  • Set the peaches aside to cool.
    7 ripe peaches
  • Mix the flour, white sugar, packed brown sugar, salt, and cinnamon for the cobbler topping.
    2 cups flour, ½ cup white sugar, ⅓ cup brown sugar, 1 hefty pinch salt, ½ to 1 teaspoon cinnamon
  • Cut the cold butter into cubes. Work it into the dry mixture with knives and then by hand, breaking up the larger pieces until the mixture is crumbly.
    1 stick cold butter
  • In a separate bowl, combine the buttermilk and vanilla. Stir this into the flour and butter mixture until just combined. Keep the dough somewhat lumpy and eliminate any large dry spots.
    ¾ cup buttermilk, about 1 teaspoon vanilla
  • Fold the baking powder into the already hydrated dough. The baking powder was initially omitted in the video and added at this point.
    2 teaspoons baking powder
  • Set the Ninja Woodfire to bake at 350 degrees Fahrenheit. Remove the entire pellet hopper so the cobbler does not continue to receive smoke during baking.
  • Peel the cooled peaches. Keep the peach pieces chunky so they hold up in the cobbler.
    7 ripe peaches
  • Mix the peaches with the brown sugar, white sugar, cornstarch, cinnamon, lemon juice, and salt for the peach mixture. Let the mixture hang out while preparing the baking dish.
    ⅓ cup brown sugar, ⅓ cup white sugar, 2 tablespoons cornstarch, cinnamon, 1 tablespoon lemon juice, 1 healthy pinch salt
  • Grease the 2.2 quart Pyrex baking dish with butter. Add the peach mixture.
    butter
  • Drop spoonfuls of the cobbler topping over the peaches, leaving gaps between the spoonfuls. Flatten any tall portions with a spatula so they cook evenly.
  • Optionally brush the topping with melted butter and sprinkle a small amount of turbinado sugar over it.
    melted butter, turbinado sugar
  • Place the baking dish on the rack rather than directly on the hot plate. Bake for 30 to 40 minutes, until golden brown and bubbling.
  • Cool for at least 15 to 20 minutes. The cobbler in the video cooled for 45 minutes before serving.
  • Serve with Cool Whip if desired.
    Cool Whip

Video

Notes

The transcript does not state a serving yield, total preparation time, combined cooking time, or nutrition information, so those fields are intentionally left blank.
Regular milk was mentioned as an acceptable replacement if buttermilk is unavailable.
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