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One Skillet BBQ Peach and Raspberry Cobbler
Ingredients
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1/2 cup (125 mL) cold Compliments Unsalted Butter, 1/2-in. (1-cm) cubes, divided
-
1 pkg (400 g) Compliments Gluten-Free Cookie Mix
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2 tsp (10 mL) lemon zest
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1 egg, beaten
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1/3 cup (75 mL) milk
-
6 peaches, peeled, cored and sliced (approx. 6 cups/1.5 L)
-
2 cups (500 mL) raspberries
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1/3 cup (75 mL) firmly packed brown sugar
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2 tbsp (30 mL) lemon juice
-
1 tbsp (15 mL) cornstarch
Method
- Set aside about 3 tbsp (45 mL) butter. Place remaining butter into large bowl with the cookie mix (directly from pkg). Use a pastry-blender to cut butter into cookie mix until it resembles coarse meal (or use fingertips to rub in butter). Mix in lemon zest. Pour in milk and beaten egg; stir with fork until just combined with dry ingredients. Set aside.
- Melt remaining butter in 10-in. (25-cm) cast-iron pan on grill preheated to medium. Add peaches, raspberries and brown sugar; cook 10 to 12 min. until fruit starts to soften and juices start to boil.
- Meanwhile, in small bowl, whisk together lemon juice and cornstarch until smooth; stir into fruit mixture. Spread fruit mixture evenly in skillet. Using a large spoon, dollop reserved batter onto fruit mixture.
- Close barbecue lid. Cook 15 to 20 min., or until topping is golden brown and juices are thickened and bubbling.
Tips
- If you don’t have a cast-iron skillet, double-up two 9-in. (23-cm) square foil pans to make a "heavier" bottomed baking dish for BBQ baking.
- Alternatively, make cobbler up to and including Step 3, then finish by baking in 425˚F (220˚C) oven.
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