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5-Minute Grilled Peach Cobbler

5-Minute Grilled Peach Cobbler

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This healthy, simple recipes pulls together all the tremendous flavors of the harvest season, tops it with ice cream, and finishes off every meal with flair.MORE+LESS-

Updated September 18, 2014


ripe peaches, sliced in half


tablespoons brown sugar


scoops vanilla ice cream


cup Cascadian Farm™ organic vanilla almond crunch granola


tablespoons butter, melted

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  • 1

    Heat a nonstick grill pan or barbecue grill to medium heat.

  • 2

    Mix together the brown sugar and cinnamon, and pat it on top of each half of your peaches.

  • 3

    Drizzle a bit of melted butter over each peach.

  • 4

    Grill peaches over the hot grill pan or barbecue until the sugar has melted and caramelized slightly.

  • 5

    Remove peaches from the grill, top with a scoop of ice cream, sprinkle granola over the top. Serve immediately and enjoy.

No nutrition information available for this recipe

Peaches have many varieties, but the main classification is between clingstone and freestone peaches.

Clingstone peaches are those that have the fruit “cling” to the pit. These are a bit harder to get perfect slices from, so work best for jams, cakes, sauces, or anything else that requires chopped peaches.

Freestone peaches do not have the fruit cling to the pit, so you can easily slice the peach in half, remove the pit, and cut slices.

Freestone peaches are ideal to use for beautiful cakes, pies, or salads.

5-Minute Grilled Peach Cobbler - Recipes

  • 3 cups semi-sweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 4 tbsp. butter
  • 1 tsp. vanilla
  • 1/4 tsp. salt

Line an 8x8" pan (for thicker fudge) or a 9x9" pan (for thinner fudge) with aluminum foil. Spray with non-stick cooking spray and set aside.

In a large glass microwave safe bowl, add chocolate, sweetened condensed milk and butter. Microwave for 1 minute. Remove from microwave and stir until everything is melted and combined.

Add vanilla and salt to the chocolate mixture and stir to combine.

Pour chocolate mixture into prepared pan. Refrigerate until set, at least 2 hours.

Use aluminum foil to pick up fudge from pan. Flip over onto a plate or cutting board. Peel aluminum foil off of fudge and discard. Cut fudge into small pieces and keep refrigerated until ready to serve. Store in an airtight container and use wax paper to separate layers.

Fresh Peach Cobbler

6 cups sliced peaches* (about 10 or 11 medium-sized)

2 T butter, cut into pieces

Combine peaches and next four ingredients in saucepan. Let stand 5 minutes, then bring to a boil over medium heat, stirring constantly. Remove from heat and turn into greased 9-inch square pan or 2-quart baking dish. Dot the peaches with the butter.

Mix flour, baking powder, sugar and salt. Cut in shortening. Gradually add milk, stirring until soft dough is formed. Knead on floured board 30 seconds. (This dough is VERY easy to work with!)

Roll or pat out dough to fit top of baking dish. Cut several slits near center of dough. Bake at 425 degrees for 20 minutes.

Let cool briefly before serving. Serve with ice cream or whipped cream, if desired.

* To peel the peaches, I just cut an X in the bottom of each peach and lower them into boiling water for about 30 to 45 seconds. Let them cool slightly and the peels come right off.

How do you pick the perfect ripe Peach?

If you have access to a local Farmer’s market, you can typically find the ripest, flavorful and myriad varieties of peaches. If not that’s okay! When picking peaches at the grocery store look for colorfirst. Seek out vibrant colors and tones, and avoid green tones (peaches were probably not picked at its peak). Now grab that peach and give the shoulder and tip (near the stem) a gentle press with your fingertips. If it starts to give, it’s most likely sweet and juicy. Avoid those super soft or hard like a rock peaches if you are going to eat them right away. Store them stem side down at room temperature on your countertop and refrigerate if not eating right away if ripe. Wrinkly skinned peaches are most likely dry and not as yummy. (Source: The Kitchn)

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Peach Cobbler

This peach cobbler is a quick and easy dessert for a summer’s day.

Step 1

Preheat the oven to 350 degrees.

Step 1 -- Preheat the oven to 350 degrees.

Step 2

Place peaches in a 8 X 8 glass baking dish and heat in the microwave until good and hot, 2 min or so, (Frozen peaches will do in the off season, 5 min. or so) carefully stir in the preserves and heat a little more (30 to 40 sec).

Step 2 -- Place peaches in a 8 X 8 glass baking dish and heat in the microwave until good and hot, 2 min or so, (Frozen peaches will do in the off season, 5 min. or so) carefully stir in the preserves and heat a little more (30 to 40 sec).

Step 3

Fold in butter pats then level the filling. Use a little cooking spray around the inside/top of the pan to prevent sticking.

Step 3 -- Fold in butter pats then level the filling. Use a little cooking spray around the inside/top of the pan to prevent sticking.

Step 4

To make the crust, in a small mixing bowl whisk the eggs and milk until well beaten add the sour cream and mix until the sour cream resembles small curds.

Step 4 -- To make the crust, in a small mixing bowl whisk the eggs and milk until well beaten add the sour cream and mix until the sour cream resembles small curds.

Step 5

Add the muffin mix and stir enough to incorporate the dry ingredients. Do not over mix.

Step 5 -- Add the muffin mix and stir enough to incorporate the dry ingredients. Do not over mix.

Step 6

Pour the crust mixture over the hot buttery peaches. Place in the center of the oven and allow 30 to 35 minutes for baking use a skewer to test for doneness. Let rest for 15 min. before serving

Step 6 -- Pour the crust mixture over the hot buttery peaches. Place in the center of the oven and allow 30 to 35 minutes for baking use a skewer to test for doneness. Let rest for 15 min. before serving

Step 7

Serve hot with: Hiland or Braum’s Vanilla Ice Cream.

Step 7 -- Serve hot with: Hiland or Braum’s Vanilla Ice Cream.


  • › 1 Pound Oklahoma Peaches, sliced
  • › 1/2 Cup Griffin
  • › 1/2 Stick Hiland Salted Butter, cut into pats
  • › 2 Eggs
  • › 1/3 Cup Braum
  • › 1/3 Cup Hiland Sour Cream
  • › 1 Package Shawnee Mills Corn Muffin Mix
  • › 2 Tbsp Brown sugar

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For the Snickerdoodle Topping:

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1 1/2 cup all purpose flour

1/4 teaspoon cream of tartar

For the Peaches:

For the Sugar Coating

1/4 cup raw sugar (turbinado)

2 teaspoons ground cinnamon

For the Cookie Dough

In a stand mixer or with a handheld electric mixer, cream together the butter and sugars. Beat in the egg and vanilla, then combine all the rest of the ingredients before beating into the dough at a low speed, finishing by hand to avoid overworking the dough. Wrap in plastic and refrigerate for at least 30 minutes.

For the Peaches: Peel the peaches and cut into quarters, then cut each quarter in two or three slices depending on size. Toss to coat thoroughly with brown sugar, ginger and bourbon. Set aside and allow to macerate for at least 30 minutes.

To Bake: Set a rack in center of oven. Preheat oven to 350 degrees.

Evenly divide peaches among 10- 12 (1/2-cup) ramekins, adding macerating liquid equally to each one. Roll lumps of cookie dough into balls slightly smaller than a golf ball. Roll to coat thoroughly in cinnamon-sugar mix, and flatten slightly, placing each in center of a cobbler.

Bake for about 20 minutes, or until cookie is baked through, but still very soft and peaches release juice that bubbles around the edges. Allow to cool slightly before serving, topped with ice cream.

Peach, Raspberry, and Blueberry Cobbler

Peach cobbler recipes are a perfect way to use up all of your seasonal fruits. This delicious desert recipe comes from Katie at Good Life Eats and will become one of your new favorites. Made with a homemade cinnamon biscuit topping, treat your family to a true American staple.

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