Dessert: Boozy, Spicy Peach Cobbler off the grill

You must try this spicy peach cobbler.

No matter where you grew up as a child, there is a high chance that you were introduced to a dessert staple across this great country … Peach Cobbler.

Whether it was the sweetness from the peaches, the richness from the decadent dough/sugar mixture or the comfort of the big dollop of ice cream on top, the yum factor in peach cobbler is hard to resist.

That same goodness can be transferred from the kitchen to your grill, and can make an old favorite a new staple.

Boozy, Spicy Peach Cobbler

• 4-6 ripe peaches, halved, pit removed
• 4 tablespoons canola oil
• 1 stick butter, melted
• 8 tablespoons dark brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1 teaspoon cayenne pepper
• 1 cup dark rum
• 1/2 cup crushed shortbread cookies, or Snickerdoodles
• Vanilla ice cream

In a small bowl add the butter and stir until smooth. Add the cinnamon, brown sugar, cayenne, rum and salt and mix until combined. Add to cast-iron skillet and heat until bubbling, then simmer until reduced by one quarter.

Heat grill to high. Brush peaches with canola oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter, ice cream and crushed Snickerdoodles. Pour over the rum sauce and prepare to be impressed.

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Dessert: Boozy, Spicy Peach Cobbler

No matter where you grew up as a child, there is a high chance that you were introduced to a dessert staple across this great country … Peach Cobbler.

Course Dessert

Keywords: booze, bourbon, dessert, peach, peaches, rum

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Serves: 4 people

Calories 225 kcal

The Chef Guru

What’s In It?

• 4-6 ripe peaches, halved, pit removed
• 4 T canola oil
• 1 stick butter, melted
• 8 T dark brown sugar
• 1 t ground cinnamon
• 1 t sea salt
• 1 t cayenne pepper
• 1 c dark rum
• 1/2 c crushed shortbread cookies, or Snickerdoodles
• Vanilla Bean ice cream

How to Make It

1. In a small bowl add the butter and stir until smooth. Add the cinnamon, brown sugar, cayenne, rum and salt and mix until combined. Add to cast-iron skillet and heat until bubbling, then simmer until reduced by one quarter.

2. Heat grill to high. Brush peaches with canola oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter, ice cream and crushed Snickerdoodles. Pour over the rum sauce and prepare to be impressed.