Grilled peach cobbler won’t heat up kitchen

It’s dinnertime in the heat of the summer. The last thing you want to do is turn on the oven.

But if you’re not in an ice cream mood, how else are you going to prepare a dessert that will impress your guests without heating up the house? Make it on the grill. Creative cooks have come up with all kinds of ways to prepare sweet treats outdoors, and their ideas expand beyond the predictable (but always-appreciated) s’more.

You would be amazed how good fruit tastes when flames caramelize the natural sugars inside them. Peaches, pineapple and watermelon in particular are complemented by a little charring.

A grill also makes an excellent outdoor oven for baking, including biscuits on top of peach cobbler.

Recipe adapted from Southern Living.

GRILLED PEACH COBBLER

Makes 6 to 8 servings

Heat one side of grill to medium-high (350 to 400 degrees). Place peaches in a large bowl. Stir together sugar and next four ingredients in a small bowl. Sprinkle mixture over peaches and stir gently to combine. Spoon peach mixture into a buttered 10-inch castiron skillet. Cut 2 tablespoons butter into small pieces over peaches. Cover skillet tightly with aluminum foil.

Place skillet over lit side of grill and grill, covered, until bubbling and hot, about 15 minutes.

For the topping: Stir together flour, sugar and baking powder in a small bowl. Make a well in the center and add cream and melted butter. Stir just until mixture comes together. Uncover grill and discard foil; dollop peaches with dough mixture. Cover with grill lid and grill until biscuits are browned, about 15 minutes more.

Remove skillet from grill and let stand 10 minutes before serving.

344 calories, 4 g protein, 53 g carbohydrates, 3 g fiber, 37 g sugars, 15 g fat (9 saturated), 40 mg cholesterol, 169 mg sodium

Hamburger and hot dog buns from major bread bakeries typically come in packs of eight. However at the in-store bakery at most grocery chains, customers can usually buy only as many rolls as they want.

The rolls in the bakery may come packaged in sets of eight, but if you ask at the counter, most stores will sell you half a package or even an odd number.

Some bakeries offer bins of rolls sold in bulk where shoppers can select only what they need. You might pay as much for three or four rolls from the bakery as you do for a package of eight in the bread aisle, but you will eliminate the waste.

As far as what to do with leftover breadstuffs, you are correct: Stuffing and bread pudding are two common uses. (Your bread pudding issues likely would be resolved with the right recipe, but that’s another question entirely.) French toast casserole and breakfast strata are two others.

There are plenty of other ways to use up those buns.