In the marathon of grilling season, Memorial Day is the first big qualifying race. The basic brats and burgers will give you a head start, but, to actually finish the race, you’re going to need the illegal steroids of the grilling world: fruit cobbler. That’s not just because anyone eating sausage, burgers, and then dessert can’t finish a marathon alone; it’s also because it’s damn delicious. Just toss some peaches on the grill, whip up a quick batter, combine the two in a cast-iron skillet, and set it aside on the cooler end of the grill. By the time everyone's done with their savories, the cobbler will be browned and bubbling.

Drew Swantak/Thrillist

Grilled Fruit Cobbler Recipe

Total Time:  1 hour
Yield:  4-6 servings


  • 3-4 stone fruits (peaches, plums, or nectarines); pitted and halved
  • Cooking oil spray
  • 4 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • 1/8 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 cup blueberries, blackberries, or raspberries


  • Preheat a grill to medium-high.
    Cover both sides of stone fruits with cooking spray; place on grill, cut-side down, cover, and cook until charred and softened, 4 to 5 minutes per side.
  • Put the butter in a 10- to 12-inch cast-iron skillet and place it on the grill with the fruit to melt the butter.
  • Whisk flour, sugar, baking powder, and salt in a medium bowl until well combined. Add buttermilk and whisk until combined.
  • When the fruit is done, transfer to a cutting board and cut the halves into slices.
  • Once butter is melted, pour batter over the melted butter; do not mix. Scatter the grilled fruit and berries over the batter; do not mix it in.
  • Cover with foil and grill until the juices are bubbling and the top is golden, about 45 minutes. Let cool for 5 minutes before serving.



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