Grilled Peach and Blackberry Cobbler
Prep Time
Cooking Mode
It’s summer – who needs the oven when the grill is fired up? Fresh peaches and ripe blackberries shine in this warm cobbler making it an irresistible dessert for barbecues or weekend get-togethers.
Filling
5 ripe peaches, sliced into thin wedges
2 cups blackberries
¾ cup granulated sugar
¼ cup all-purpose flour
2 tsp fresh lemon juice
1 tsp vanilla extract
½ tsp almond extract (optional)
Topping
1 ¾ cups all-purpose flour
¼ cup granulated sugar
2 ½ tsp baking powder
¾ tsp salt
¼ cup cold unsalted butter, diced into 1/2-in. (1 cm) pieces, plus extra for greasing pan
1 ½ cup heavy cream
Filling
5 ripe peaches, sliced into thin wedges
2 cups blackberries
¾ cup granulated sugar
¼ cup all-purpose flour
2 tsp fresh lemon juice
1 tsp vanilla extract
½ tsp almond extract (optional)
Topping
1 ¾ cups all-purpose flour
¼ cup granulated sugar
2 ½ tsp baking powder
¾ tsp salt
¼ cup cold unsalted butter, diced into 1/2-in. (1 cm) pieces, plus extra for greasing pan
1 ½ cup heavy cream
Directions
1Preheat grill to medium, or 350°F (177°C) with the lid closed. Generously butter a 10-in. (25 cm) cast iron skillet.
2To make filling: combine peaches with blackberries, sugar, flour, lemon juice, vanilla and almond extracts (if using) in a large mixing bowl. Set aside while preparing topping.
3To make topping: combine flour with sugar, baking powder and salt in a large mixing bowl. Add butter and work gently between fingers and thumbs until mixture resembles coarse meal. Slowly drizzle over cream, using a fork to stir just until dough comes together and mixture is fully combined (do not over mix).
4Scrape filling and any juices into prepared skillet. Using a cookie scoop that’s 2 tbsp (30 mL) in size, scoop portions of the topping overtop of the filling to evenly cover.
5Grill, covered, 1 hr, until the filling is bubbling and the topping is golden brown. Let stand for 10 min. Serve with vanilla ice cream.
Disclaimer
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Personal Note
Personal Note