Grilled Peach Cobbler with Whipped Cream

Preheat grill to medium-low heat. Sprinkle brown sugar over peaches, toss, set aside. Combine the remaining cobbler ingredients in another bowl. Batter will be a little lumpy.

Spray two 8″ square disposable foil grill pans with cooking spray and pour batter into them. Lightly spread fruit on top of the batter. Place over medium-low heat and grill with the cover closed for approximately 20 minutes or more, until a toothpick inserted in the center comes out clean.

For the whipped cream, pour cold cream into a metal mixing bowl. Add vanilla and sugar and beat until soft peaks form. (If you put your mixing bowl and beaters in the freezer for an hour before you whip the cream, it will whip much faster). Serve cobbler with whipped cream.

To give this dessert an extra wow factor, you can grill some halved peaches to serve with the cobbler. Cut whole peaches in half, remove pits (do not remove skin), toss with a combination of 4 parts milk (I don’t drink, but if you have a favorite liqueur you can also add a little; it will cause flare ups on the grill though) and 1 part vanilla and 1 part brown sugar with a pinch of cinnamon. Let soak for about 5 minutes. Place on the hot grill skin side down until you get a nice light and even char. Turn over and grill for about another minute. Grilled peach ice cream is a family favorite.

This is best when peaches are in season. Here in Northern Utah that is late August through September. My favorite peach is the Flaming Fury and it usually comes on mid-September.