GRILLED PEACH COBBLER

Serves: 8

1 tbsp (15 mL) canola oil

6 large freestone peaches, halved and pitted

1 1/2 cups (375 mL) all-purpose flour

1/2 cup (125 mL) granulated sugar, divided

2 tsp (10 mL) baking powder 1/2 cup (125 mL) salted butter, chilled and cubed

1 cup (250 mL) whipping cream 1/4 cup (60 mL) packed golden brown sugar

1 tsp (5 mL) ground cardamom 1 tsp (5 mL) vanilla

1/2 tsp (2.5 mL) salt

2 bricks

1. Preheat natural gas barbecue on high heat for 10-15 minutes.

2. Brush oil on peaches. Grill peaches, cut side down, on barbecue grid until grill-marked, about 5 minutes. Remove from heat and set aside.

3. Reduce heat to medium. Place bricks on barbecue grid. Heat brick over medium heat for 30 minutes.

4. Meanwhile, combine flour, 1/4 cup (60 mL) sugar and baking powder together in a food processor. Process until combined.

5. Add butter and process, using an on/off motion, until mixture resembles coarse crumbs. Add cream and process just until dough starts to come together. Do not overprocess. Set aside.

6. When cool enough to handle, slice each grilled peach into 5 slices. Add peaches, remaining 1/4 cup (60 mL) sugar, brown sugar, cardamom, vanilla and salt in a large bowl. Toss to coat.

7. Transfer peaches to a greased Dutch oven in an even layer. Spoon dough in 2-tbsp (30-mL) measures evenly on top of peaches. Cover.

8. Set Dutch oven directly on top of bricks. With lid down, bake cobbler, rotating Dutch oven halfway through baking, for 25 minutes.

9. Uncover and continue to bake until lightly browned and a cake tester inserted in the centre of biscuit comes out clean, about 10 minutes.

10. Remove from heat. Cool in Dutch oven for 10 minutes. Serve warm with ice cream.

Note: As an alternative to using the barbecue, cobbler can be baked in the oven at 400 F (205 C), uncovered, until biscuits are golden and a cake tester inserted in centre of biscuit comes out clean, about 30 minutes.