Brookwood Grills Peach Cobbler Food

GRILLED PEACH COBBLER

Steps:

• Heat the grill to medium.
• Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
• Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.

BROOKWOOD GRILL'S PEACH COBBLER

Steps:

• To make the cobbler: Preheat oven to 275 degrees. In a large bowl, add peaches and set aside. Spray an 8-by-8-inch baking pan with cooking spray. Fit one piecrust in pan securely, lining the sides 1 to 2 inches. Make sure to seal all tears in the dough. Bake for 10 minutes, until dough is soft and looks "melted." Remove pan from oven and set pan aside. Increase temperature to 350 degrees.
• In a large saucepan off heat, mix cornstarch and cold water, stirring until smooth. Add peach brandy. Place over medium heat and whisk until thick and goes from white to translucent. The mixture will pull away from the sides and bottom of the pan. Add brown sugar, salt, cinnamon and nutmeg and whisk until completely smooth and sugar has dissolved. Remove from heat. The mixture will be very thick. Add mixture to peaches and combine gently. Pour peach mixture into cooked crust and cover with top crust. Press down lightly on top crust, tucking it around the filling, and carefully fit edges together for a complete seal. Don't worry if it doesn't look smooth, the mixture will be covered completely with the topping. Make sure there is about an inch of space left on top. If not, gently press the dough down. Bake for 1 hour, or until crust is golden brown.
• To make the topping: About 15 minutes before the cobbler is ready, prepare topping. In a saucepan over low heat, combine butter and sugar and whisk until melted. Bring to a boil. Add water. The mixture will bubble wildly. Continue to whisk until smooth. When cobbler is done, remove topping from heat and fold in walnuts. Pour over top crust of cobbler.

COMMON GRILL PEACH, BLUEBERRY AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F
• Streusel Topping:
• Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
• In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
• Bake in oven for 30 minutes or until topping is golden.
• Best served warm, topped with your favorite ice cream.

GRILLED PEACH COBBLER

Steps:

• In a large resealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and marinate for 1 hour.
• Remove peaches from marinade, reserving marinade. Grill peaches over medium-high heat (350-400 degrees) for 5 minutes per side. Slice peaches lengthwise; set aside.
• Preheat oven to 350 degrees.
• Place butter in a 13x9-inch baking dish. Place baking dish in oven until butter is melted.
• In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches.
• Bake for 55 to 60 minutes, or until lightly browned. Serve warm with ice cream.