One-Skillet BBQ Peach & Raspberry Cobbler

Prep time: 20min
Total time: 50min
Serves: 10
1/2 cup
cold Compliments Unsalted Butter, 1/2-in. (1-cm) cubes, divided
125 mL
1 pkg
Compliments Gluten-Free Cookie Mix
400 g
2 tsp
lemon zest
10 mL
1
egg, beaten
1/3 cup
milk
75 mL
6
peaches, peeled, cored and sliced (approx. 6 cups/1.5 L)
2 cups
raspberries
500 mL
1/3 cup
firmly packed brown sugar
75 mL
2 tbsp
lemon juice
30 mL
1 tbsp
cornstarch
15 mL
Per serving (1/10 of the recipe):
calories
320
fat
10 g
saturated fat
6 g
carbs
57 g
sugar
36 g
protein
2 g
cholestrol
45 mg
fibre
3 g
sodium
190 mg

Directions

  1. Set aside about 3 tbsp (45 mL) butter. Place remaining butter into large bowl with the cookie mix (directly from pkg). Use a pastry-blender to cut butter into cookie mix until it resembles coarse meal (or use fingertips to rub in butter). Mix in lemon zest. Pour in milk and beaten egg; stir with fork until just combined with dry ingredients. Set aside.

  2. Melt remaining butter in 10-in. (25-cm) cast-iron pan on grill preheated to medium. Add peaches, raspberries and brown sugar; cook 10 to 12 min. until fruit starts to soften and juices start to boil.

  3. Meanwhile, in small bowl, whisk together lemon juice and cornstarch until smooth; stir into fruit mixture. Spread fruit mixture evenly in skillet. Using a large spoon, dollop reserved batter onto fruit mixture.

  4. Close barbecue lid. Cook 15 to 20 min., or until topping is golden brown and juices are thickened and bubbling.