Grilled Peach Cobbler with Salted Caramel Sauce How-To
Blogger Jocelyn Delk Adams took her grandmother’s classic peach cobbler and gave it a few tasty twists.
Peach Cobbler is my absolute favorite dessert. My grandmother knows this. Whenever I visit her in Mississippi, she has one waiting for me. I’ve never quite been able to get her rendition just right because she has a strange way of sharing recipes. She’ll describe instructions as "a bit of this" and "a pinch of that.” My results are never exactly the same as hers, but still pretty delicious in my book.
Even though I’m always craving peach cobbler during the summer, I don’t necessarily want to spend time inside baking on a hot day. Well, this recipe solves that problem. Now you can grill your cobbler and eat it too! This is the perfect way to keep your cool and make a sweet treat right in the middle of summer barbecues. The best part is it’s just as delicious as I remember – like my grandmother’s, but with a few twists.
First, prepare your grill by heating charcoals or heating your gas grill to a medium setting.
Then, in a large bowl, combine sliced peaches, granulated sugar, flour, cinnamon, vanilla extract and a pinch of salt and mix together. Let it sit for 10 minutes to allow the mixture to thicken.
Transfer peach mixture to a foil 8x8-inch square disposable baking pan and spread out evenly.
Next pour a ½-stick of melted butter evenly over the peach mixture. This is a traditional cobbler step that adds so much moisture and flavor to the peaches. I remember watching my grandmother do this, and it made such a difference in the outcome of the recipe.
Place the pan with the peach mixture on the grill over direct heat and close the lid. The peaches should cook for 20-30 minutes or until the peaches are tender.
Once peaches are soft, separate dough into biscuits; arrange on peach mixture. (If all biscuits don’t fit, bake remaining biscuits as directed on can for a later use.) Brush tops of biscuits with 1 tablespoon melted butter; sprinkle with 1 teaspoon granulated sugar.
Cover grill; cook 5 to 10 minutes or until biscuits are golden brown. Carefully remove pan from grill. Cool at least 20 minutes before serving.
To make the salted caramel sauce, place caramel sauce in microwaveable bowl. Microwave uncovered on "High" for 30 to 40 seconds or just until warm. Stir in sea salt.
About Jocelyn Delk Adams of Grandbaby Cakes
Jocelyn credits her grandmother for inspiring her blog, Grandbaby Cakes. She has a simple goal to help a new generation of bakers to “not feel guilty about enjoying dessert,” and spends her time whipping up old classics, new favorites and must-try trend desserts in an easy, accessible way.