marisa mariella

easy mouthwatering recipes that unite your family and friends

Muskoka Peach and Blueberry BBQ Cobbler

Does anyone else miss their kitchen when they are on holidays? I miss my kitchen so much that I try to cook or bake a dish or two when I’m away. For me, the act of slicing, stirring, and sauteing grounds me in the same way nature walks or paddle boating do. While I love all those experiences, I can’t help but feel deeply inspired to cook when I’m away. Last summer, my husband and I joined two other couples to vacation in Muskoka. One morning, we headed into the closest town and I couldn’t help but pick up a basket or two of fresh sweet peaches and blueberries! The sight of these gems sent my mind whorling with recipe ideas! Restricted by what was available in the cottage, I challenged myself to come up with an easy and delicious dessert. Warm fruit cobbler never disappoints! While the peaches slowly simmered and caramelized on the BBQ, I threw together the topping. With minimal prep, this dessert was ready in no time. The aroma of peaches, butter, and sugar was intoxicating! We sat on the deck to watch the golden afternoon rays of the sun bounce off the glimmering lake. There was no need to talk. Instead, we quietly soaked up everything our senses could find… including the comforting warth and taste of this Muskoka Peach and Blueberry BBQ Cobbler.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8



  • 6 large firm but ripe peaches peeled and sliced
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • Juice of ½ lemon


  • 1 cup flour
  • ½ cup granulated sugar
  • 1 tbsp scant baking powder
  • ½ tsp cinnamon
  • Punch salt
  • cup milk


  • cup butter
  • ¼ cup orange-flavoured liqueur
  • 1 cup blueberries
  • Vanilla ice cream
  • Mint sprig for garnish



  • Preheat BBQ grill to very hot, about 400°F.
  • Combine filling ingredients in pan and place on grill. Close lid, cook for about 10 minutes. Stir occasionally. Prepare topping.


  • Combine dry ingredients. Then add milk. Stir lightly with fork. Do not overmix. Set aside.


  • Place butter in 9"x12" pan and place on BBQ to melt. (Can use 2 8” foil pie pans. Use ⅓ scant cup butter in each pan.)
  • When peaches become lightly soft and fragrant, add iqueur. Stir and let cook for a few minutes until syrupy.
  • Once butter is melted, add batter and use spatula to spread evenly but do not stir. Keep pan on grill.
  • Then spoon cooked peaches over batter, leaving behind excess syrup from the pan. Sprinkle 1 cup fresh blueberries on top. Do not stir. Close lid and let cook for about 15 minutes, away from hot spots. Then shut off half the burners. Shift pan to one side of BBQ to indirect heat for another 15 minutes.
  • Test with a toothpick. Do not overcook. Remove from grill.
  • Serve warm with vanilla ice cream. Drizzle with remaining syrup. Garnish with mint (optional).


Consider using any combination of fruit. They have to be softened and caramelized before adding them to the batter. I did not pre-cook the blueberries because I did not want them to pop and tint the rest of the fruit.
Omit the liqueur or use your favourite. Substitute to real vanilla extract. 
Consider adding roasted almond slices as a garnish. 
Keyword blueberry, cobbler, dessert, fruit, orange liqueur, peaches