peaches, peeled, pitted and sliced (approx. 6 cups/1.5 L)
2 cups
raspberries
500 mL
1/3 cup
firmly packed brown sugar
75 mL
2 tbsp
lemon juice
30 mL
1 tbsp
cornstarch
15 mL
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Close barbecue lid. Cook 15 to 20 min., or until topping is golden brown and juices are thickened and bubbling.
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