Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients (Filling)
- 4 cups sliced Canned peaches (if using frozen peaches, thaw and drain first)
- 1 cup Raspberries
- 1 cup Blackberries
- 3/4 cup Vanilla Sugar
- 3 tbsp. Cornstarch
- 1 lemon – Juice and zest
- 1 tsp. Vanilla extract
- 1 pinch Salt
Ingredients (Topping)
- 1 cup Flour
- 2 tbsp. Sugar, plus more for topping
- 2 tsp. Baking powder
- 1/4 tsp. Salt
- 1 stick unsalted Butter (cold) – cut into 1/2″ pieces
- 1/2 cup buttermilk
- 1 tsp. Vanilla extract
- Vanilla Bean Ice cream
- Mint – for garnish
Directions
- Preheat grill to medium heat. In a large bowl, toss together all filling ingredients until fully incorporated. Transfer all the ingredients to a large cast iron skillet.
- In a medium bowl whisk together flour, sugar, baking powder, and salt.
- Add butter and use your hands to incorporate until butter pieces are pea-sized.
- Add buttermilk, vanilla and stir until just combined.
- Spoon mixture on top of fruit and sprinkle the top with more sugar.
- Cover cast iron skillet with a large piece of foil. Place over grill & cook until biscuit mixture is cooked through and fruit is bubbling (20-25) minutes. Remove from the heat and allow to cool.
- To serve, place a spoonful of cobbler into a bowl. Top with a ball of ice cream & mint. Enjoy!
