Well, the hatch chiles have been roasted and frozen for winter chili. I've done some more canning - bread and butter pickles this time, which were so much better than expected. We have gone through half a jar on hamburger sliders, while I ate the other half out of the jar, and now the last of the cucumbers will be pressed into service to make sure we have enough for the winter!
So, with all the canning slowing down, and the huge basement cleanout about over, it's time for recipes. We have been hitting the grill pretty hard these days, making up time from this past winter.
I'd heard you could put fruit and things into a Dutch oven and put it on the grill after dinner was cooked, and after a while, instant cobbler. So, I decided to test the theory.
I'd stocked up, inadvertently, on peaches and blueberries, and thought I might as well combine the two for the experiment.
After tossing the fruit with cornstarch, I topped the pairing with a crumb topping and melted butter. Then added the lid, and set it on the cool side of the grill to do its work.
Wasn't I surprised after dinner! Not only did the cobbler turn out bubbly with a crispy topping, it turned the inside of my Dutch oven... blue. Ah, well.
This is a great thing to put together on any night you plan to grill out for dinner. It cooks quickly, and would feed 4 to 6 if stretched, although that might require ice cream, and may also result in battles over portions, etc. Do what you will, but make sure to have plenty and eat it the day of or day after -- it won't — and shouldn't — last long!
All you need:
A hot grill, with the charcoal pushed to one side.
2 peaches, diced (I didn't bother to peel them)
1 pint blueberries, washed and dried
2 T. cornstarch
1/4 c. sugar
1/2 stick butter, melted
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/2 stick butter, cut into pieces
dash cinnamon and kosher salt
All you have to do:
Place fruit in Dutch oven and stir in cornstarch. Mix topping in separate bowl and cut in butter until crumbs are the size of peas, then pour over fruit. Melt butter and pour evenly over topping. Top with lid.
(I should mention here that my Dutch oven has a cast iron handle, not plastic. If you're nervous about putting a plastic handle into the hot grill area, you might remove that first. Your call.)
Set the covered Dutch oven on the grill, and let cook for about 20-30 minutes, depending on the heat of the grill. It's done when the fruit is bubbling, and the topping is browned. Carefully remove with big ol' oven mitts, and let cool about five minutes at least.
Serve with ice cream!