Summer Fruit Cobbler

As summer winds down, this grilled summer fruit cobbler gives you a final taste of summer and hang on to the warmth of the season a little longer. You can cook this cobbler on the grill, so you don’t have to heat up your house with the oven to enjoy this delicious treat. Simple and easy, all you need to do is to toss fruit with a little bit of sugar and four, put it in a cast iron skillet, top it with dough, grill it, and enjoy it.

Why You’ll Love This Fruit Cobbler Recipe

It’s easy to make and requires minimal dishes. No stand mixer required!

You can make it on the grill, making it ideal for those days when it’s too hot to turn on the oven.

You will not need to worry about storing leftovers- there will not be any!

How to make Gluten-Free Grilled Summer Fruit Cobbler

Ingredients

• 1 cup plus 1 tablespoon Silvana’s Kitchen Gluten-Free All-Purpose Flour
• ¼ cup plus 2 tablespoons sugar, plus more for sprinkling
• 2 teaspoons baking powder
• ½ cup dairy-free milk, at room temperature
• ¼ cup vegetable oil or unsalted butter, melted
• 1½ pounds nectarines or peaches (3 to 4), sliced
• 1 cup mixed berries or pitted cherries
• Vanilla ice cream, for serving (optional)

Directions:

1. Preheat a grill to 375 º or medium-high.
2. Grease a medium cast-iron skillet.
3. In a medium bowl, whisk together 1 cup flour, ¼ cup sugar and the baking powder.
4. Mix in the milk and oil until just combined.
5. In another medium bowl, toss together the nectarines, berries, remaining 1 tablespoon flour and 2 tablespoons sugar.
6. Spoon the fruit into the prepared skillet and dollop the dough over the fruit in 8 spoonfuls.
7. Sprinkle with sugar.
8. Cover with foil and grill until the juices are bubbling, about 25 minutes.
9. Remove the foil; let bake until golden, about 15 minutes more. Let cool for 5 minutes before serving.

Tips:

Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it’s opened.

I find that it typically takes a little longer to cook the cast iron cobbler on the grill than in the oven.

Source: SILVANA’S KITCHEN

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Priscilla Lundquist

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