As mentioned in an earlier post, I’m not done with fresh peaches yet. This recipe was #1 on my list of peach recipes that I still am anxious to try before the season is over. With the holiday weekend just past, when we were using the outdoor grill anyway, I decided to make this peach cobbler, and cook it on the grill. This was so easy, and I didn’t have to turn on my oven.
Most cobblers are topped with a biscuit, or a crumb topping using oatmeal with the flour and brown sugar, but this recipe uses crushed pretzels instead. That plus the addition of caramel ice cream topping with the peaches, makes for an interesting combination; sweetness and salty all rolled into one delicious bite. This recipe is definitely a keeper for me, one that I’ll be making again. Oh, and when grilling season is over you can just as easily bake it in the oven, and use frozen, unsweetened peaches. A very versatile recipe, indeed.
Full disclaimer: Don’t say I didn’t warn you–this recipe is NOT low cal, low carb, low fat, a dieter’s dream or gluten-free. What it is is just plain awesome !
GRILLED PEACH COBBLER
Yield: Makes 6 servings
- 5 medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed.
- 1/2 cup granulated sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon quick-cooking tapioca
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1/3 cup caramel ice cream topping
- 3/4 cup coarsely crushed pretzels
- 3/4 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup butter
1. In a large bowl, combine peaches, granulated sugar, lemon juice, tapioca, cinnamon, ginger, and salt. Place this mixture in a 2-quart foil baking pan (to cook on the grill), or a similar size baking dish if oven baking.
Drizzle the 1/3 cup caramel topping over the peaches in the pan. Cover tightly with foil if baking on the grill, otherwise leave uncovered.
2. Make topping: In a medium bowl stir together crushed pretzels, brown sugar, and flour. Using a pastry cutter, your fingers or a fork, work in the butter until mixture resembles coarse crumbs. Refrigerate until read to use.
3. To cook on a grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking, ( one side lit, one side off). Place foil pan on grill rack over the burner that is turned off. 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.
4. To oven bake: Place baking dish with peach mixture in the oven. Bake for about 30 minutes or until peaches are tender. Top with crumb topping and bake for an additional 15 minutes, till topping is brown and bubbly.
To serve: top with a scoop of vanilla ice cream and drizzle with a little more caramel topping.
SOURCE: Better Homes and Gardens.com