Grilled Peach Cobbler

Grilled Peach Cobbler

Grilled Peach Cobbler

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.

Crushed pretzels add to the crunch of the topping.

Crushed pretzels add to the crunch of the topping.

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.

Make it really sinful and add some ice cream.  :D

Make it really sinful and add some ice cream. 😀

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

Ingredients:

  • 5  medium fresh peaches, peeled, pitted, and sliced, or 5 cups frozen unsweetened peach slices, thawed.

    Cutting up the peaches.

    Cutting up the peaches.

  • 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

Directions:

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.

Pour peach mixture into baking pan.

Pour peach mixture into baking pan.

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.

Pour caramel topping over the peaches.

Pour caramel topping over the peaches.

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.

Work the butter into the flour-pretzel mixture.

Work the butter into the flour-pretzel mixture.

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.

Sprinkle crumb topping over partially cooked peaches.

Sprinkle crumb topping over partially cooked peaches.

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.

Topping gets browned and crunchy..

Topping gets browned and crunchy..

To serve:   top with a scoop of vanilla ice cream and drizzle with a little more caramel topping.

Soooo Good!

Soooo Good!

SOURCE:  Better Homes and Gardens.com

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Cobblers, Buckles, Slumps, and Grunts

What do all these words have in common?  They are all desserts made with a fruit base and a biscuit or cake-like topping.  I’m including one of these as my final Desserts for Dudes because my son and all the men I know seem to really like fruit-based desserts, and these names all have a very “manly” sound to them.  Although I had heard of these desserts before -and even eaten some-I was not clear about what their differences are.  So being the curious sort, I looked them up.

The term Cobbler is an old English word which was given to a baked fruit dessert that has dumplings or biscuits placed on top of the warm fruit base and baked in the oven.  As the toppings bake they enlarge and touch each other reminding folks of “cobbled streets”, thus the name cobbler.  A Buckle is made of a cake batter with fruits mixed in it, then oven baked.  It got its name because sometimes the whole thing buckled under the weight of the fruit.   Slumps and Grunts are a variety of cobbler, but cooked on top of the stove, usually in an iron skillet.  They acquired their unusual names because of the sounds they made while cooking.

I’ve made cobblers before using various fruits in season.  They are best served warm with a dollop of whipped cream, a drizzle of heavy cream over the top, or with a scoop of vanilla ice cream.  Here then is a recipe for Praline Peach Cobbler.  When I served this still a bit warm, with a scoop of vanilla ice-cream, Mr. D. said “MMMMMMMM, Wow!”

PRALINE PEACH COBBLER

Serves 12

Ingredients

  • 1 1/2  cups plus 2 teaspoons sugar, divided
  • 2 Tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 cup water
  • 8 cups sliced peeled fresh peaches
  • 2 cups self-rising flour***
  • 1/2 cup shortening
  • 1/2 cup buttermilk, plus more as needed
  • 3 Tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup chopped pecans

***a substitute for the self-rising flour:  place 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup.  Add all-purpose flour to measure 1 cup.  Then add an additional cup of all-purpose flour.

Directions

In a large saucepan, combine 1 1/2 cups sugar, cornstarch and cinnamon.  Stir in water until smooth.  Add peaches.  Bring to a boil over medium heat;  cook and stir for 2 minutes or until thickened.

Pour into a lightly greased 13 x 9 inch baking dish;  set aside.

In a bowl, combine the flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs.  Add the buttermilk and stir just until moistened.  If needed, add additional buttermilk, 1 tablespoon at a time, until the dough clings together.  Turn out onto a floured surface; knead gently for 6-8 times.  Roll into a 12-inch x 8-inch rectangle.

Combine the butter, brown sugar and pecans;  spread over the dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side.  Cut into 12  1-inch pieces.  Place over peach mixture, cut side up.  Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown.

    

Note:  all ingredients may be easily cut in half  to make a smaller size dessert.  Use a 9″ round pan, or an 8″ or 9″ square pan.  As pictured here, I made a half recipe for my husband and me and it easily made 6 servings.

SOURCE:   The Taste of Home Baking Book