Dessert for a crowd: Blueberry and Peach Grilled Cobbler

I looove dessert. I will eat something sweet over something savory any day of the week. I have also been known to ask to see the dessert menu first. SICK! I definitely have an addiction. However, desserts don't always have to be over-the-top sweet. Fruit desserts are always a good compromise. This dessert is perfect because it's simple and can be made in the oven or on your outdoor grill. No muss no fuss and it feeds a crowd. It can be tossed on your grill while everyone is eating their hot dogs and hamburgers. Perfect for that 4th of July BBQ.
Note: I used frozen fruit here because I always have some on-hand in my freezer. But since the summer is almost here, please take advantage of all of the wonderful in season fruit. Any berry or stone fruit combo will work perfect.

Blueberry and Peach Grilled Cobbler
Serves 6

2 bags frozen blueberries (or 3 pints of fresh)
1 bag of frozen peaches (or 4 peaches, pitted and quartered)
1/3c granulated sugar plus 2 tbsps for mixing into fruit
zest of 1 orange
2 c flour, plus 3 tbsps (for mixing with fruit)
1 1/2 tsps cinnamon
1 tsp salt
2 tsps baking powder
1 stick of unsalted butter, melted plus a little more for greasing cast-iron pan.
1 1/4 c buttermilk



Preheat oven to 375 degrees (if using an outdoor grill, heat to medium-high). Grease a 10-inch cast-iron frying pan (or any other oven/grill friendly baking dish).

In medium bowl, combine all of the fruit and toss with 3 tablespoons of flour, 2 tablespoons of sugar and orange zest. Dump fruit mixture into cast-iron skillet.

In another bowl, combine flour, cinnamon, salt, 2 tablespoons of sugar and baking powder. Whisk together to combine dry ingredients. Add in the melted butter and buttermilk and stir until just combined.

Evenly distribute 1/4c size dollops of the cobbler mixture on top of the fruit.

Bake in the oven for 40 minutes or until top is golden.


Cooking for a smaller group? Cut the recipe in half.

Cooking on an outdoor grill? Cover the cobbler with heavy duty aluminum foil for about 30 minutes. Remove the foil for the last 10 minutes of cooking to allow the cobbler to brown.