Cherry Cobbler On The Grill Recipes

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GLUTEN-FREE GRILLED CHERRY COBBLER



Gluten-Free Grilled Cherry Cobbler image

A lightened-up, gluten-free version of an American classic.

Provided by Silvana Nardone

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray or unsalted butter, for greasing
1 cup gluten-free flour blend
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plus 2 tablespoons maple sugar, plus more for sprinkling
1/2 cup unsweetened almond or cashew milk, at room temperature
1 1/2 teaspoons apple cider vinegar
1/4 cup canola oil
4 cups cherries, pitted
2 tablespoons cornstarch

Steps:

  • Preheat a grill for cooking over medium-high heat (about 375 degrees F) and grease a medium cast-iron skillet with cooking spray or butter. In a medium bowl, whisk together the flour, baking powder, salt and 1/4 cup of the maple sugar. Mix in the milk, vinegar and oil until just combined.
  • In another medium bowl, toss together the cherries, cornstarch and the remaining 2 tablespoons maple sugar. Transfer the fruit to the prepared skillet and dollop the dough over the fruit; sprinkle with maple sugar. Cover with foil and grill until the juices are bubbling, about 25 minutes; uncover and continue to cook until the top is golden, 15 minutes more. Let cool 5 minutes before serving.

Nutrition Facts : Calories 135, Fat 2.5 grams, SaturatedFat 0.2 grams, Cholesterol 0 milligrams, Sodium 179.5 milligrams, Carbohydrate 26.6 grams, Fiber 1.3 grams, Protein 1.7 grams, Sugar 8 grams

CHERRY-PEAR SKILLET COBBLER (FOR THE GRILL OR CAMPFIRE)



Cherry-pear Skillet Cobbler (for the Grill or Campfire) image

Who says you can't have a fresh baked dessert at your campsite? It may be difficult to serve with ice cream at camp, but a bit of light cream is delicious. If you are making this at home on your grill (saving the heat from your stove during a hot summer) then by all means, do use the ice cream. This is a fun and delicious dessert to make next to your grilled meat, packet potatoes and grilled veggie side. Dinner is complete without even turning the stove on.

Provided by Karen From Colorado

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1 (20 ounce) package refrigerated caramel-danish rolls with nuts (8 rolls)
1/2 teaspoon orange zest
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling
3 medium pears, peeled, cored and sliced

Steps:

  • Crumble the sugar-nut mixture from the refrigerated caramel rolls into the bottom of a 10 inch heavy skillet with a tight fitting lid.
  • Mix together the orange juice, orange zest and cinnamon; pour over the nut mixture.
  • Stir in pie filling and pears; cover.
  • Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes.
  • Seperate rolls and arrange cut side down on top of the hot cherry-pear mixture.
  • Cover and cook until rolls are done, about 20 minutes longer.
  • Serve warm with cream or vanilla ice cream.

Nutrition Facts : Calories 125.5, Fat 0.1, Sodium 14.1, Carbohydrate 31.4, Fiber 2.4, Sugar 6.8, Protein 0.6

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