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5-Minute Grilled Peach Cobbler

5-Minute Grilled Peach Cobbler


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This healthy, simple recipes pulls together all the tremendous flavors of the harvest season, tops it with ice cream, and finishes off every meal with flair.MORE+LESS-

Updated September 18, 2014

2

ripe peaches, sliced in half

2

tablespoons brown sugar

4

scoops vanilla ice cream

1

cup Cascadian Farm™ organic vanilla almond crunch granola

2

tablespoons butter, melted

Hide Images

  • 1

    Heat a nonstick grill pan or barbecue grill to medium heat.

  • 2

    Mix together the brown sugar and cinnamon, and pat it on top of each half of your peaches.

  • 3

    Drizzle a bit of melted butter over each peach.

  • 4

    Grill peaches over the hot grill pan or barbecue until the sugar has melted and caramelized slightly.

  • 5

    Remove peaches from the grill, top with a scoop of ice cream, sprinkle granola over the top. Serve immediately and enjoy.

No nutrition information available for this recipe


Recipe Summary

  • 5 medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon quick-cooking tapioca
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅓ cup caramel ice cream topping
  • ¾ cup coarsely crushed pretzels (about 3 ounces)
  • ¾ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup butter
  • Caramel ice cream topping (optional)
  • Vanilla ice cream (optional)

In a large bowl combine peaches, granulated sugar, lemon juice, tapioca, cinnamon, ginger, and salt. Place half of the peach mixture in a 2-quart disposable foil pan. Drizzle the 1/3 cup caramel topping over the peaches in pan. Top with remaining peach mixture. Cover pan tightly with foil.

For topping, in a medium bowl stir together crushed pretzels, brown sugar, and flour. Using your fingers, work in butter until mixture resembles coarse crumbs. Set aside.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place foil pan on grill rack over pan. Cover and grill for 30 minutes. Uncover foil pan. Sprinkle topping evenly over peach mixture. Cover grill cook for 10 to 15 minutes more or until mixture is bubbly and topping is light brown. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place foil pan on grill rack over the burner that is turned off. Grill as directed.)

Remove foil pan from grill. Cool on a wire rack for 20 minutes. If desired, drizzle cobbler with additional caramel ice cream topping and serve with vanilla ice cream.


Grilled Peach Cobbler Recipe

It’s so hot in the summertime, who wants to turn on their oven to make a dessert? That said, there are so many wonderful summer fruits to turn into dessert – it’s clearly a major dilemma. Whenever I don’t want to use my stove or oven, I always turn to the grill. There’s nothing better than a meal from the grill the house stays cool and I find that everything tastes better grilled anyway. The grill is such a handy tool and its use is far greater than burgers and dogs – there’s popcorn, pizza, salad, fish, fruit…so why not fire up the grill for dessert, too?

One of my favorite fruits to grill is the peach. Their natural sugars caramelize and the flames really bring out their juiciness and intensifies their summery sweetness. The trick is to start with peaches that are ripe enough but not over-ripe you want them to be fragrant when you smell them around the stem and yield a little bit when you press on it, but not so mushy that they’ll just fall apart on the grill grates. Grilled peaches are a fantastic addition to a summer salad, a salsa-like topping on grilled pork chops, or eaten by themselves (or with a scoop of vanilla ice cream I won’t tell).

This time around, I decided to first grill peaches and then grill the entire cobbler dessert using a cast iron pan. The end result was amazingly flavorful and my house stayed nice and cool. This is a great summer dessert and you can tweak it however you’d like – this would be just as delicious with nectarines, plums, or pears.

Grilled Peach Cobbler

  • Peaches
    • 6 ripe peaches, halved and pitted
    • ¾ cup dark brown sugar
    • 2 tablespoons flour
    • 1 teaspoon cinnamon
    • ¼ teaspoon kosher salt
    • A couple grates of fresh nutmeg
    • 1 teaspoon vanilla bean paste (or pure vanilla extract)
    • 2 tablespoons unsalted butter, cubed
    • 1 cup flour
    • ¼ cup granulated sugar
    • 1 ½ teaspoons baking powder
    • Pinch of cinnamon
    • Pinch of sea salt
    • ½ cup heavy cream
    • ¼ cup unsalted butter, melted

    Grill the peaches

    Preheat your grill to medium high. Spray the grill grates with nonstick grill spray and place the halved peaches, cut side down, on the grill. Close the grill cover and grill for 3-5 minutes or until grill marks form. Remove from the grill, cut into slices, and place in a large bowl. Turn the grill down to medium.

    Assemble the cobbler filling

    In a small bowl, mix together the brown sugar, flour, cinnamon, salt and nutmeg. Sprinkle over the peaches, add the vanilla bean paste and stir gently to combine. Butter a 10” cast iron pan and pour in the peach mixture. Spread out the cut up pieces of butter on top. Cover tightly with foil and place back on the grill directly over the flame with the grill cover closed for 12-15 minutes, or until bubbling.

    Make the biscuits

    While the peach mixture is grilling, in a small bowl, stir together the flour, sugar, baking powder, cinnamon and sea salt. Make a well in the center and pour in the heavy cream and melted butter. Stir until everything is just combined. When the peach mixture has finished the 12-15 minute grilling time, uncover the grill, remove the foil and place dollops of biscuit mixture on top of the peaches. Close the grill and cook over the heat for an additional 15 minutes or until the biscuits are lightly browned on the edges. Remove from the grill, let sit for 10 minutes and then serve and enjoy on its own or with vanilla ice cream.


    Smoky Peach Cobbler

    For the macerated peaches
    • 10 Peaches
    • 2 Tbsps brown sugar
    • 1 tsp cinnamon
    • 1 tsp maple syrup
    • 1 Tbsp lemon juice
    For the batter
    • 3 Tbsps butter
    • 1 ½ tsp baking powder
    • 1 C sugar
    • 1 C milk
    • 1 C flour
    • 1 tsp vanilla
    • 2 Tbsps bourbon
    For dusting

    1. Blanch the peaches by submerging them in boiling water for 2-3 minutes. Work in batches of 3-4 peaches. Allow to cool.

    2. After peaches have cooled, peel and slice into wedges.

    3. In a large bowl, combine the sliced peaches, brown sugar, cinnamon, maple syrup and lemon juice. Macerate for 30 minutes.

    4. While the peaches are sitting, place a 10.5” x 7” baking pan in the oven or grill and preheat to 350°F.

    5. Melt the 3 Tbsps butter in the baking dish while the oven preheats. Swirl the butter around to coat the pan, and then pour it out into a large bowl. Add the remaining batter ingredients, and mix to form a thin consistency.

    6. Add the batter to the bottom of the baking dish. If necessary, use spatula to spread it into an even layer. Top with the macerated peaches.

    7. Whisk to combine the cinnamon, sugar, and brown sugar in a small bowl. Dust this over the top of the peaches.

    8. Smoke in a pellet grill or bake in the oven for 45 minutes.

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    We’re making grilled peach cobbler!

    Make Peach Base

    To start, I like to grill my peaches because it gives you an added depth of flavor! Simply cut the peaches in half and throw them on the grill for about 5 minutes, flipping halfway through.

    Slice up the grilled peaches when they are cool enough to handle and add to a bowl with sugar, flour, and spices. Stir it all up to combine and add to your cast-iron skillet.

    Grill

    Top the peach mixture with small pieces of butter all over. Cover the pan with aluminum foil and grill, covered, until the filling is bubbling and hot, about 15 minutes.

    Make Topping

    While the peaches are grilled, make the biscuit topping by mixing together flour, sugar, and baking powder. Make a little well in the center and add the cream and melted butter to it. Stir everything together until it all comes together.

    Grill Again

    Remove the foil from the skillet and dollop the dough mixture on top of the peaches. Cover the grill and grill until the biscuits are browned and cooked through, about 15 minutes. Remove from grill and let rest for 10 minutes before serving. I love to serve mine with vanilla ice cream on top, straight out of the skillet!


    Watch the video: Αγία Μαρίνα Ημαθίας: Η συγκομιδή του ροδάκινου στη φάρμα του Φίλιππου Πέιου (July 2022).


Comments:

  1. Matheson

    Wonderful!

  2. Rowyn

    Do you allow me to help?

  3. Elston

    Well done, this sentence was just about

  4. Casimiro

    excuse me, not in that section .....



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