Cherry Cobbler On The Grill Food

CHERRY COBBLER ON THE GRILL

Steps:

• Preheat grill to medium (350-400 degrees F). Coat a 9-inch cast-iron skillet with cooking spray.
• Combine cherries, granulated sugar and lemon juice in a large bowl; toss well to coat. Transfer to the prepared pan.
• Combine oats, flour, brown sugar and cinnamon in a medium bowl. Add butter; stir until the mixture is thoroughly combined and holds together loosely.
• Sprinkle the oat mixture over the cherry mixture. Cover the pan with foil. Grill, with grill lid closed, for 20 minutes. Remove the foil and continue grilling, with the lid closed, until the cobbler is bubbly and golden, about 10 more minutes. Remove from grill and let stand for 10 minutes before serving. Serve warm.

CHERRY-PEAR SKILLET COBBLER (FOR THE GRILL OR CAMPFIRE)

Steps:

• Crumble the sugar-nut mixture from the refrigerated caramel rolls into the bottom of a 10 inch heavy skillet with a tight fitting lid.
• Mix together the orange juice, orange zest and cinnamon; pour over the nut mixture.
• Stir in pie filling and pears; cover.
• Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes.
• Seperate rolls and arrange cut side down on top of the hot cherry-pear mixture.
• Cover and cook until rolls are done, about 20 minutes longer.
• Serve warm with cream or vanilla ice cream.

SOUR CHERRY COBBLER

Steps:

• Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
• Make Peach and Brown Sugar Ice Cream:
• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

BEST CHERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Melt butter in casserole dish (or the dish you use to bake the cobbler).
• In a separate bowl, mix together the milk, flour, and sugar.
• Pour the mixture into the dish with the butter, don't stir.
• Then add the pie filling again, not stirring, but do take a fork and move the filling around, just to disperse the mixture.
• Bake for 1 hour.

CHERRY COBBLER

Steps:

• Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil in a medium saucepan, stirring constantly.
• Boil, stirring constantly, 1 minute.
• Remove from the heat; stir in 3 tbsp butter, lemon rind, and almond extract.
• Pour int a lightly greased 11 x 7 inch baking dish.
• Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
• Add milk, 1/4 cup butter, and vanilla; beat at medium speed with an electric mixer 2 minutes.
• Add egg; beat 2 minutes.
• Spoon over cherry mixture.
• Bake at 350 degrees for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary.
• Cool in dish on wire rack 15 to 20 minutes.
• Serve warm with ice cream, if desired.