Grilled Summer Fruit Cobbler

Photo: David Hillegas; Styling: Lydia Degaris-Pursell
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.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

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

Preparation

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.

Note:

Julia Rutland,

July 2011