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Chef Gina Makes Grilled Peach & Blueberry Cobbler

Images Courtesy of Chef Gina

There is nothing better than fresh fruit in the summer. And, while I used to think I didn’t like peaches, it turns out, I just hadn’t had them at peak ripeness – or peak preparation method, for that matter. A peach fresh from the summer harvest simply “hits different” (as the kids say) than mid-winter, store-bought (and certainly different than canned in syrup) and I can now say, I have grown to strongly like them. When mixed with other seasonal fruits…and sugar….and crumbly crust, one can’t really go wrong.  As my fiancé’s favorite dessert is apple-crumble, I set out to create a peach crumble to see if I could “summer-ize” the classic dessert. Swap in grilling for the cooking method (vs. typical oven baking) and I think I nailed it – the fact it got consumed in one sitting, is also pretty proof positive of success. Enjoy!

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Grilled Peach & Blueberry Cobbler

Prep Time: 50 min

Makes: 6-8 servings

Ingredients- Filling

  • 4-5 MEDIUM PEACHES, WASHED AND SLICED, PITS REMOVED 
  • 4 CUPS (1 QUART) BLUEBERRIES, WASHED
  • ½ CUP SUGAR
  • ¼ CUP FLOUR
  • ½ TSP SALT
  • ½ LEMON JUICED (APPROX. 2 TBS)
  • ½ TSP VANILLA 

Ingredients- Topping

  • 1 CUP FLOUR
  • 1 CUP QUICK-COOKING OATS
  • ¼ CUP SUGAR
  • ½ TSP EACH: SALT, CINNAMON, NUTMEG
  • 12 TBS (1.5 STICKS) BUTTER
  • ICE CREAM OR WHIPPED CREAM FOR SERVING, OPTIONAL

Directions

Notes

  • You really can use any summer stone fruit for this recipe, so plums, apricots, nectarines, even cherries. You could omit the blueberries or swamp them for blackberries, strawberries, and again, cherries. Play around with flavor combinations and use the same topping to create your own version 
  • I don’t peel my peaches, I find the cooking makes them soft enough without needing to add the extra step of peeling
  • The temperature of your grill will vary as you open and close the lid. You can move the pan around based on if you want it over direct or indirect heat based on if the crumble is cooking evenly as you check on it periodically (1-2 times throughout the cooking period) 
  • The cast iron pan will be VERY HOT upon removing from the grill. Be prepared with potholders and a surface to place it on equipped with a trivet or heatproof
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