Peach Cobbler in the Pizza Oven (Blackstone Style)
If you think your Blackstone pizza oven is just for pepperoni and cheese, this peach cobbler is about to change your whole personality. This is warm, bubbly, backyard dessert energy — the kind that makes people hover with a spoon before it’s even done resting.
This peach cobbler in The Blackstone pizza oven is simple, nostalgic, and dangerously easy. It’s perfect for summer cookouts, family dinners, holidays, or anytime you want dessert without heating up your kitchen.
Why You’ll Love This Peach Cobbler
- Made entirely outdoors in the Blackstone pizza oven
- Uses simple, store‑bought shortcuts
- Feeds a crowd
- Perfect balance of sweet peaches and flaky crust
Peach Cobbler in the Pizza Oven
Ingredients
- 5 –6 cups sliced peaches fresh or canned, drained
- 6 Tbsp butter
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp flour
- Pinch of salt
- 1 –2 tsp vanilla extract or a splash of bourbon
- Blackstone Sweet Maple Seasoning
- 1 premade pie crust sliced into strips
Instructions
- Heat your pizza oven to its lowest setting.
- Add 1–2 tablespoons of butter to a Blackstone deep-dish pizza pan or cast-iron skillet and place it in the pizza oven to preheat while you make the filling.
- Heat your griddle to medium-low and melt 1 tablespoon of butter. Add the peaches, brown sugar, cinnamon, nutmeg, salt, and flour. Cook the mixture until it begins to thicken, then remove it from the heat.
- Carefully remove the preheated pan or skillet from the pizza oven. Spoon the peach filling into the hot pan. Stir in the vanilla extract or splash of bourbon and sprinkle the Sweet Maple Seasoning over the top. Add the cubed butter evenly across the filling.
- Arrange the pie crust strips over the filling in a crisscross lattice pattern.
- Slide the pan back into the pizza oven and bake for 15–20 minutes, or until the crust is golden brown and the filling is bubbling. Rotate or swirl the pan halfway through baking to prevent scorching.
- Remove from the oven and let the cobbler rest for about 10 minutes so the syrup thickens.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of honey butter glaze.
Tips for the Best Pizza Oven Cobbler
- Canned peaches are fine but use ripe peaches for the best flavor
- Frozen peaches also work great — just thaw and drain first
- Keep an eye on the crust; pizza ovens run hot
- Cast iron holds heat best for even baking
Frequently Asked Questions
Can I make this without a pizza oven?
Yes! Bake in a regular oven at 375°F for 35–40 minutes.
Can I make this ahead of time?
Yes — reheat gently and add ice cream right before serving.
Final Thoughts
This Blackstone pizza oven peach cobbler is proof that dessert belongs outside too. It’s easy, crowd‑pleasing, and feels a little fancy without being fussy. Exactly how backyard cooking should be.
If you try it, save this recipe, share it, and don’t forget to tag me @whipitupwithwilliams.
