Grilled Peach Cobbler Food

GRILLED PEACH CRUMBLE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
• Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
• Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
• Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.

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.

BOBBY FLAY'S GRILLED PEACH COBBLER A LA MODE

Steps:

• Cut four 12-inch squares of aluminum foil.
• Cut each peach into eighths and divide among the squares.
• Divide the butter, sugar, and cinnamon over the peaches.
• Fold the foil and seal the edges.
• Cook over a medium grill until the peaches are soft and butter has melted, about 15 minutes. Remove from heat for about 5 minutes.
• Scoop the ice cream into four bowls.
• Top with peach mixture.
• Sprinkle with granola and drizzle on caramel sauce.

GRILLED APPLE AND PEACH COBBLER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill apples and peaches until browned, about 3 minutes per side. Cut into bite-size pieces. Spread in a 9-inch oven-safe baking dish.
• Mix 6 tablespoons butter, brown sugar, and cinnamon into the peaches.
• Place apple crisp and cinnamon granola bars in a resealable plastic bag; crush with a heavy object. Sprinkle over mixture in the dish. Drizzle remaining 2 tablespoons butter over granola.
• Transfer baking dish to the grill; cover and cook until flavors combine, 10 to 12 minutes. Allow to cool slightly before serving, 5 to 10 minutes.

GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
• Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
• Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
• Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
• Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
• Enjoy!

GRILLED PEACHES IN FOIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place peach slices in the center of large sheet of heavy duty aluminum foil. Sprinkle with lemon juice, brown sugar, and cinnamon. Dot with butter. Fold edges of foil up and over to seal.
• Close grill and cook over medium heat until peaches are tender, about 15 to 20 minutes.