Light your grill and set it up for two-zone cooking, establishing the temperature at 350° F.
While the grill is pre-heating, prepare the cobbler filling by bringing one cup of water to a boil in a medium-size sauce pan. Whisk in the sugars until they’re dissolved, then add the remaining cobbler filling ingredients. Return mixture to a low boil, cover, remove from heat and set aside.
In a medium-size mixing bowl, combine all the ingredients for the batter, except the butter. Ensure the batter is whisked together thoroughly.
Melt the stick of butter over low heat in a 12-inch cast iron pan. Remove from heat and slowly pour the batter mix directly into the melted butter. Using a spoon, gently place the cobbler filling mixture and all the juice over the top of the batter.
Place the cast iron pan, uncovered, over indirect heat on the grill, and close the grill’s lid. After 15 minutes, the batter will have risen to the top of the cobbler and will still be moist. Sprinkle two teaspoons of the smoked maple rub onto the cobbler. Close the grill’s lid and allow the cobbler to bake for an additional 35 minutes.
Remove the cobbler from the grill, and allow it to cool for at least ten minutes. Serve with optional ice cream and caramel.
It’s peach season, and what better way to celebrate that than with a smoked peach cobbler? I’ll tell you a better way to celebrate; it’s a smoked peach cobbler with smoked maple rub. I first used the new line of Watkins 1868 Organic Grilling Seasonings when I did these incredible grilled pork chops, and I couldn’t wait to try their Smoked Maple Rub. Pairing this smoky blend of goodness with some sweet peaches was a natural fit.