An Easy Biscuit Topped Peach and Blueberry Cobbler on the Grill
Cobblers with biscuit toppings are casual affairs, or at least they should be. They can withstand a bit of variation in temperature making them an ideal candidate for baking in a covered grill. I made a peach and blueberry cobbler because the fruit were fresh at the market, but feel free to try other fruit. Mixed berries work well as do other stone fruit: apricots, nectarines, plum, and pluots. See Tips for more information. I used my Lodge 9-inch cast-iron skillet on the grill and it was perfect for this dish.
Peach and Blueberry Grilled Skillet Cobbler
Author: Dédé Wilson
- 4 large firm, ripe peaches, peeled and pitted, cut into ½-inch slices
- 1 ½ cups blueberries
- 4 tablespoons sugar, divided
- 1 tablespoon cornstarch
- 7, 3-inch round, 1/-inch high raw baking powder style biscuits – homemade or refrigerated biscuits (biscuits should be ½-inch thick. See Tips)
- 1 tablespoon milk
- Have your grill going at a medium-high heat. If you have a temperature gauge, aim for a range of 350°F to 400°F. Have rack set at its most indirect position.
- Place fruit in 9-inch cast-iron skillet, Sprinkle 3 tablespoons of sugar and cornstarch over fruit and stir to combine. Place biscuits over fruit, brush with milk and sprinkle with remaining 1 tablespoon sugar.
- Place on grill rack, cover grill, and bake for about 15 minutes, then check. Cobbler might take up to 30 minutes depending on heat, temperature of fruit, etc. Cobbler is done with fruit filling bubbling and biscuits are just becoming tinged with color. The cobbler is best eaten warm. As it sits the juice from the fruit will be absorbed by the biscuits.
- If you are substituting other fruit just make sure you have 4 cups total of fruit, sliced or whole, peeled or unpeeled, ready to go.
- If you are using refrigerator biscuits, some are too thick and must be cut in half horizontally.
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