AuthorMike EgrieCategory, DifficultyBeginner
Grilled Blueberry Peach and Rosemary Cobbler
Yields8 Servings
 5 large peaches, halved, pitted and chopped
 1 ¼ cups fresh blueberries
 1 cup plus 2 tablespoons all-purpose flour, divided
 ¼ cup granulated sugar, divided
 2 tbsp brown sugar
 1 tbsp balsamic vinegar
 1 tbsp hopped fresh rosemary
 ½ tsp ground cinnamon
 6 tbsp unsalted butter, 4 tablespoons melted and 2 tablespoons cut into 1/2-inch pieces, divided
 1 ½ tsp baking powder
 ¼ cup buttermilk
 Vanilla ice cream for serving (optional)
1

Prepare outdoor grill for direct grilling over medium heat; spray 10-inch cast-iron skillet with cook-ing spray. In large bowl, toss peaches, blueberries, 2 tablespoons flour, 2 tablespoons granulated sugar, brown sugar, vinegar, rosemary, cinnamon and 1/4 teaspoon salt; transfer to prepared skil-let. Sprinkle 2 tablespoons butter pieces over peach mixture; cover skillet tightly with foil. Place skillet on hot grill rack; cover and cook 10 minutes or until edges are bubbly.

2

In large bowl, whisk baking powder, remaining 1 cup flour and 1/4 cup granulated sugar, and 1/4 teaspoon salt; slowly stir in buttermilk and remaining 4 tablespoons melted butter until dough comes together.

3

Remove and discard foil; sprinkle dough over peach mixture. Cover grill and cook 15 minutes or until top is golden brown; let stand 5 minutes before serving. Makes about 7 cups.

4

Serve cobbler topped with ice cream, if desired.

Ingredients

 5 large peaches, halved, pitted and chopped
 1 ¼ cups fresh blueberries
 1 cup plus 2 tablespoons all-purpose flour, divided
 ¼ cup granulated sugar, divided
 2 tbsp brown sugar
 1 tbsp balsamic vinegar
 1 tbsp hopped fresh rosemary
 ½ tsp ground cinnamon
 6 tbsp unsalted butter, 4 tablespoons melted and 2 tablespoons cut into 1/2-inch pieces, divided
 1 ½ tsp baking powder
 ¼ cup buttermilk
 Vanilla ice cream for serving (optional)

Directions

1

Prepare outdoor grill for direct grilling over medium heat; spray 10-inch cast-iron skillet with cook-ing spray. In large bowl, toss peaches, blueberries, 2 tablespoons flour, 2 tablespoons granulated sugar, brown sugar, vinegar, rosemary, cinnamon and 1/4 teaspoon salt; transfer to prepared skil-let. Sprinkle 2 tablespoons butter pieces over peach mixture; cover skillet tightly with foil. Place skillet on hot grill rack; cover and cook 10 minutes or until edges are bubbly.

2

In large bowl, whisk baking powder, remaining 1 cup flour and 1/4 cup granulated sugar, and 1/4 teaspoon salt; slowly stir in buttermilk and remaining 4 tablespoons melted butter until dough comes together.

3

Remove and discard foil; sprinkle dough over peach mixture. Cover grill and cook 15 minutes or until top is golden brown; let stand 5 minutes before serving. Makes about 7 cups.

4

Serve cobbler topped with ice cream, if desired.

Grilled Blueberry Peach and Rosemary Cobbler
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