As summer crashes into fall, take advantage of fresh seasonal peaches in this warm smoky-sweet dessert made in a new or vintage cast iron skillet. Oiled peaches are grilled to perfection then sliced and seasoned with brown sugar, cinnamon and bourbon, then baked with a tasty crumble. For the best results, serve with a high quality vanilla ice cream.
Equipment:
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Grilled Peach Cobbler
Take advantage of fresh peaches while they are in season with this naturally sweet and fragrant dessert.
Ingredients
Instructions
- Heat a gas grill to medium-high (400 – 450 degrees). Brush cut size of peaches with vegetable oil. Place peaches, cut sides down, on grates. Grill, uncovered and undisturbed, until charred, about 4 minutes. Remove peaches from grill and place on a cutting board. Let stand until peaches are cool enough to handle, about 5 minutes. Slice into 1-inch-thick wedges.
- Using a small bowl, stir together the cornstarch, bourbon, lemon juice, cinnamon, 1 cup brown sugar, and 1/2 teaspoon salt. Pour into a 12-inch cast-iron skillet. Gently fold in sliced peaches until coated. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, 4 tablespoons brown sugar, and remaining 1/4 teaspoon salt. Using a pastry blender or two forks, cut in butter until mixture is crumbly. Stir in buttermilk until just combined. Mixture should be crumbly. Crumble flour mixture over peaches in skillet; sprinkle with remaining 2 tablespoons brown sugar. Place skillet in oven heated to 400 degrees. Bake until the filling is bubbly and the topping is golden brown, about 45 minutes. Allow to cool 10 minutes. Serve warm with vanilla ice cream.