Back in September 2015 I saw this terrific Skillet Peach Cobbler made in individual cast iron skillets, and wondered how it would translate to one big skillet baked on the grill. I waited all winter to give it a try, and here it is. I only made a few changes, other than the size of the skillet, to Shari’s recipe:
- First, I made it mostly blueberry, with just a few peaches scattered around. I used 3 pints of blueberries and 3 peaches.
- Because it seemed like a lot of fruit, I increased the lemon juice to 2 tablespoons.
Everything else is exactly as you will find it in the original. In the fall, I like oatmeal in such a dessert, but in the summer, I think that’s a little heavy, so I like this kind of topping that is very much like a streusel topping.
Of course, the blueberries I found had almost more stems than blueberries, so I had to do a lot of stemming, and the peaches were the kind where the flesh sticks to the pit, so I had to cut it off the pit before I could slice it. Luckily, a crumble or crisp or cobbler or whatever you call it is forgiving about the appearance of the fruit.
I used the indirect grilling method, with the skillet in the center between coals in side baskets. It was 400° when I put the pan in, but it quickly settled down to between 300°-350° and stayed there. I checked it after 20 minutes and the fruit was bubbling around the edges, but the crumble was not yet browned. Because I had it all in one pan, I figured it might take as long as 45 minutes and it did. I think you could translate that longer time to oven baking, as well.
Don’t forget to stop by Cook AZ I Do for the original recipe and other great recipes: Skillet Peach Cobbler