Set up your Grill/Smoker and preheat to 375 to 400 Degrees. I used a Vision Pro Series Komodo Grill and Fogo Charcoal. After it came up to temp I added 1 small chunk of GA Pecan wood for the light smoke.

Peel and slice the fresh peaches and place them into a medium skillet.

To the skillet add 1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 teaspoon vanilla, 2 teaspoons of cornstarch and 1/4 cup of your favorite bourbon

Bring this to a boil, reduce the heat and allow to cook for about 10 minutes so that the sugar will combine and some of the alcohol will burn off. Turn off the heat and put together the topping, then set aside. You can do this step on the grill as well, I usually do it inside while the charcoal is coming up to temp.

To make the topping take the cast iron skillet and put it on the grill to preheat. Toss in 1 stick of butter into the skillet and let it melt.

While it’s melting in a bowl combine 1 cup of all purpose flour, 1/4 cup brown sugar, 1/4 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, an 1/4 of a cup of warm milk. Mix Well to combine all of the ingredients.

Once the butter has melted sprinkle the topping right into the butter. DO NOT STIR. Then dump the peach cobbler filling mixture onto the topping, yes you read that correctly the filling goes onto the topping. Again DO NOT STIR.

In a small bowl mix together 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon. Sprinkle over the peaches. Put the entire peach cobbler into the grill and close the lid. Smoke for 35 minutes or until the topping has risen to the top and turned golden brown.