Bobby Flay has this show on the Food Network that I really like. It’s called “Grill It!” and he brings on another grilling connoisseur to make another rendition of the protein or focus of that show. I don’t know whether it’s the fact that he continually shows how versatile grilling is, or the fact that he seems so much more humble than on Throwdown or Iron Chef, or the fact that the food always seems so good, but I really like it. At any rate, back to point 1: the show has really opened my eyes to how the grill can be used in so many different ways, including as a stovetop and an oven (which is how I’ve used it in this recipe).
When you’re cooking the cobbler, if you have a grill with a temperature gauge, that’s a great way to monitor the heat. However, if you don’t, crank up one of the burners to high and close the top to trap the heat. Set the cobbler on the burner that’s turned off (so it’s not directly over the flame) and close the grill lid.
Adapted from Everyday with Rachel Ray
- Pam spray
- 2 large peaches, chopped
- 1 pint blueberries
- 1 c. plus 1 Tbsp. flour
- 1/4 c. plus 2 Tbsp. brown sugar, plus more for sprinkling
- 2 tsp. baking powder
- 1/2 c. buttermilk at room temperature
- 4 Tbsp. unsalted butter, melted
- Spray an 8×8″ baking pan with Pam and set aside.
- Combine the peaches and blueberries in a large bowl. Toss the fruit with 1 Tbsp. flour and 2 Tbsp. brown sugar and pour into the prepared baking pan.
- In the same bowl, whisk together the remaining 1 c. flour, 1/4 c. brown sugar, and 2 tsp. baking powder. Combine the melted butter and buttermilk, then whisk into to the dry ingredients.
- Drop the cobbler batter in spoonfuls onto the fruit.
- Bake over indirect heat on the grill (~350 degrees) for ~25 minutes.
I subbed brown sugar for white sugar in the original recipe, and I’m so glad I did; it gave the cobbler a much richer flavor. The cobbler itself was fluffy and the fruit was hot and gooey, despite the fact that my peaches weren’t at their peak ripeness yet. Next time I make this, I’ll probably add a bit of nutmeg or cinnamon into the cobbler batter to play off the richness of the brown sugar even more.