Grilled Peach Cobbler From Dixie Recipes

GRILLED PEACH COBBLER

Steps:

• Heat the grill to medium.
• Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
• Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.

GRILLED PEACH CRUMBLE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
• Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
• Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
• Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.

GRILLED PEACH COBBLER FROM DIXIE

Steps:

• For biscuit topper, in a medium bowl combine flour, 2 tablespoons sugar, baking powder, apple pie spice, and salt. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs; set aside.
• In a charcoal or gas grill preheat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon butter and peaches to skillet. Cover and grill directly over heat for 4 to 5 minutes or until lightly charred. Remove from grill. (Or, cook on stove top over medium-high heat.)
• In a small bowl, combine 1/2 cup sugar and cornstarch. Sprinkle over peaches in skillet and stir to combine. Gently fold in raspberries.
• To finish topping, in a small bowl beat together egg and milk. Add to flour mixture, stirring to moisten. Using two spoons, drop batter into six mounds on top of filling. Sprinkle with turbinado sugar.
• Arrange the grill for indirect grilling over medium heat. Place skillet on grill rack above burner that is off or in the center of the charcoal grill. Cover and grill 20 to 25 minutes or until a wooden toothpick inserted comes out clean. (Or, transfer to a 400 degrees F oven and bake 20 to 25 minutes.) Let cool for 20 minutes. Serve with ice cream.

GRILLED PEACH COBBLER

Steps:

• In a large resealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and marinate for 1 hour.
• Remove peaches from marinade, reserving marinade. Grill peaches over medium-high heat (350-400 degrees) for 5 minutes per side. Slice peaches lengthwise; set aside.
• Preheat oven to 350 degrees.
• Place butter in a 13x9-inch baking dish. Place baking dish in oven until butter is melted.
• In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches.
• Bake for 55 to 60 minutes, or until lightly browned. Serve warm with ice cream.

BOBBY FLAY'S GRILLED PEACH COBBLER A LA MODE

Steps:

• Cut four 12-inch squares of aluminum foil.
• Cut each peach into eighths and divide among the squares.
• Divide the butter, sugar, and cinnamon over the peaches.
• Fold the foil and seal the edges.
• Cook over a medium grill until the peaches are soft and butter has melted, about 15 minutes. Remove from heat for about 5 minutes.
• Scoop the ice cream into four bowls.
• Top with peach mixture.
• Sprinkle with granola and drizzle on caramel sauce.

GRILLED PEACH COBBLER FROM DIXIE

Steps:

• For biscuit topper, in a medium bowl combine flour, 2 tablespoons sugar, baking powder, apple pie spice, and salt. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs; set aside.
• In a charcoal or gas grill preheat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon butter and peaches to skillet. Cover and grill directly over heat for 4 to 5 minutes or until lightly charred. Remove from grill. (Or, cook on stove top over medium-high heat.)
• In a small bowl, combine 1/2 cup sugar and cornstarch. Sprinkle over peaches in skillet and stir to combine. Gently fold in raspberries.
• To finish topping, in a small bowl beat together egg and milk. Add to flour mixture, stirring to moisten. Using two spoons, drop batter into six mounds on top of filling. Sprinkle with turbinado sugar.
• Arrange the grill for indirect grilling over medium heat. Place skillet on grill rack above burner that is off or in the center of the charcoal grill. Cover and grill 20 to 25 minutes or until a wooden toothpick inserted comes out clean. (Or, transfer to a 400 degrees F oven and bake 20 to 25 minutes.) Let cool for 20 minutes. Serve with ice cream.