Brookwood Grills Peach Cobbler Recipes

Steps:

• Heat the grill to medium.
• Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
• Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.

Steps:

• To make the cobbler: Preheat oven to 275 degrees. In a large bowl, add peaches and set aside. Spray an 8-by-8-inch baking pan with cooking spray. Fit one piecrust in pan securely, lining the sides 1 to 2 inches. Make sure to seal all tears in the dough. Bake for 10 minutes, until dough is soft and looks "melted." Remove pan from oven and set pan aside. Increase temperature to 350 degrees.
• In a large saucepan off heat, mix cornstarch and cold water, stirring until smooth. Add peach brandy. Place over medium heat and whisk until thick and goes from white to translucent. The mixture will pull away from the sides and bottom of the pan. Add brown sugar, salt, cinnamon and nutmeg and whisk until completely smooth and sugar has dissolved. Remove from heat. The mixture will be very thick. Add mixture to peaches and combine gently. Pour peach mixture into cooked crust and cover with top crust. Press down lightly on top crust, tucking it around the filling, and carefully fit edges together for a complete seal. Don't worry if it doesn't look smooth, the mixture will be covered completely with the topping. Make sure there is about an inch of space left on top. If not, gently press the dough down. Bake for 1 hour, or until crust is golden brown.
• To make the topping: About 15 minutes before the cobbler is ready, prepare topping. In a saucepan over low heat, combine butter and sugar and whisk until melted. Bring to a boil. Add water. The mixture will bubble wildly. Continue to whisk until smooth. When cobbler is done, remove topping from heat and fold in walnuts. Pour over top crust of cobbler.

Steps:

• dump peaches into glass baking sheet (do not drain).
• empty cake mix contents over peaches.
• Pour sprite over the top of the cake mix, add butter on top.
• bake as directed on box (temp and time).
• DO NOT add any ingredients listed on box.

Steps:

• Preheat oven to 425.
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
• Toss to coat evenly, and pour into a 2-quart baking dish.
• Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
• Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
• Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them.
• Sprinkle entire cobbler with the sugar and cinnamon mixture.
• Bake until topping is golden, about 30 minutes.

Steps:

• Heat oven to 350 degrees,.
• Combine flour, sugar, milk and butter in a bowl. Beat until smooth.
• Pour combination into a baking dish.
• Add peaches and a sprinkle of the peach juice.
• Add a apricots evenly through out the dish, sprinkling a bit of the apricot juice.
• Bake for 45 minutes.

Steps:

• Preheat oven to 400 and lightly spray an 8 or 9" round cake pan.
• In a mixing bowl, stir together sugar and cornstarch.
• Add peaches with juice and ginger.
• Toss to combine evenly.
• Spread 1/2 of the peach mixture evenly into prepared pan.
• Arrange 1/2 of the tortilla strip over peaches.
• Top with remaining peach mixture. Arrange remaining tortilla strips over peaches in a lattice pattern.
• Lightly spray lattice with cooking spray and sprinkle with sugar and almonds, if desired.
• Bake 25 minutes until filling is bubbly throughout and top is browned.

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
• Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
• Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
• Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
• Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
• Enjoy!