ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Summer Fruit Cobbler

Photo: David Hillegas; Styling: Lydia Degaris-Pursell
Prep time 20 mins
Cook time 25 mins
Yield Makes 6 to 8 servings
Our fruit cobbler is a tasty way to enjoy plump summer berries. Use a cast iron or enamel-coated cast iron skillet, and don’t pile on the ingredients—just fill to a little more than halfway, or they will bubble over.

Ingredients

  • 1/4 teaspoon salt, divided
  • 1 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 3/4 pound (12 ounces) sliced peaches
  • 3/4 pound (12 ounces) blackberries, raspberries, and/or strawberries, halved
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 cup butter, cut into pieces
  • 1 cup whipping cream

How to Make It

  1. Preheat grill to medium-high heat (350° to 400°). Combine 1/8 teaspoon salt and next 7 ingredients in a large bowl, stirring gently until well blended. Pour into a buttered 10-inch cast iron skillet.

  2. Combine flour, sugar, baking powder, and remaining 1/8 teaspoon salt in a medium bowl. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add cream, and stir just until mixture forms a soft dough. Spoon topping over berry mixture.

  3. Grill, covered with grill lid, 25 to 30 minutes or until fruit is bubbly and topping is cooked through.