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Grilled Peach Cobbler and Grilled Blackberry Upside Down Cake

Are you trying to think of the perfect dessert to serve at your Fourth of July celebration? Check out  BBQ Hall of Famer Melissa Cookston’s star-spangled spread of desserts that will make you the grill champion for America’s 243rd birthday this year!



Grilled Peach Cobbler
  • 1 tablespoon butter, melted
  • 5 peaches, cut in half and pitted
  • 3 cups water
  • 1/8 teaspoon salt
  • 2 cups sugar, divided
  • 1 cup self-rising flour
  • ¾ cup milk

Set up a grill for indirect heat to cook at 350 degrees Fahrenheit. Lightly butter the cut side of the peaches, then place then, cut-side down, on the hot side of the grill. Cook for 4 to 5 minutes, until the peaches begin to soften and have nice grill marks. Remove the peaches, cool for a minute, then peel and cut into 1-inch cubes.

In a medium Dutch oven over the high-heat side of the grill, mix the water, peaches, salt, and 1 cup of the sugar and cook for 1 hour, until the peaches are soft and the syrup is thickened, stirring occasionally and ensuring the peach mixture doesn’t burn.

In a mixing bowl, mix together the remaining 1 cup of sugar, the flour, and the milk to make a thin batter. Pour into the center of the peach mixture and allow it to spread. Move the Dutch oven to the low-heat side of the grill, uncovered, and cook for 30 minutes more, until the top is golden and the batter is set. Remove and let cool, then spoon out portion into bowls (being miserly with them will reward you with more to enjoy later!).

Need more dessert inspiration?  Try this Grilled Blackberry Upside Down Cake for the berry lovers!



Grilled Blackberry Upside Down Cake
  • 1/4 cup brown sugar
  • 2 tablespoon butter
  • 2 cups fresh blackberries
  • 1 ¾ cup sugar divided
  • ½ cup butter softened
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Heat a cast iron skillet over medium high heat.

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Add the 2 tablespoons of butter and the brown sugar and stir to make a caramel.

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Add the blackberries and 3/4 cup sugar and stir. Press the blackberries with a spatula to break them up and release their juices (you don't want them to cook into a puree, just broken down some.) Depending on how juicy your blackberries are, cook for 3-4 minutes until it reduces slightly and forms a syrup.

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In a bowl, whisk the flour, baking soda and salt. In a mixer, add 1/2 cup softened butter and add 1 cup sugar. Mix until the butter is incorporated, then add the eggs. Continue beating and add flour mixture, vanilla and milk a little at a time and beat until all is incorporated.

Pour the batter into the blackberry syrup. Using a spatula, "tease" the batter to the edges of the pan.

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Place on a grill running at 350 degrees. Cook for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

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Remove from grill. Using a knife, lightly go around the edges to release from the pan. Allow the cake to sit for 10 minutes to allow the cake to tighten up. Position a plate on top of the skillet, and then flip over. Slowly raise pan. (If the cake doesn't release, put the skillet on a stove top for 3-4 minutes to heat up the syrup again, then try again.)

Happy Fourth of July!

Comments

  1. These look delicious. They remind me of the cobblers my Grandma made.

    ReplyDelete
  2. I eat 90% Vegan. I will dream about these! I'd have to stop myself from eating the whole pan!

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  3. my grand used to make them in skillet beacuse we have a lot kid come over

    ReplyDelete

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