Cookin’ With Crigs: Peach and Hatch Chile Cobbler

It’s summertime, so that means we’re thinking about keeping cool in the heat. You can’t go wrong when there’s a big, heaping spoon of vanilla ice cream in the mix—especially when it’s melting over a bowl of delicious peach cobbler.


And not just any peach cobbler. Peach and Hatch Chile Cobbler. Yeah, you read that right.


Watch grillmaster Mark Crigler whip up some of that sweet cobbler in the Traeger Timberline 850. Then, get ready to make your own. Here’s his recipe:


Peach and Hatch Chile Cobbler



2 29-ounce cans of sliced peaches

1 18.5-ounce box yellow cake mix

8 ounces softened cream cheese

1 pound fresh roasted Hatch green chiles, diced (or 2 cans diced green chiles)

½ tsp. ground cinnamon

½ cup butter



  1. Heat grill or smoker to about 250 degrees.

  2. Combine peaches, green chiles and cinnamon into 9x13 foil pan.

  3. Cover with cake mix, evenly spread out.

  4. Dot the top with pads of butter and cream cheese.

  5. Put into smoker for approximately 60-90 minutes.

  6. Top with vanilla ice cream.

Back to blog