Recipe By Alex Thomopoulos, Host of Moveable Feast
(Serves 6 to 8)
Alex likes to grill stone fruit for this cobbler to lightly caramelize the natural sugars, which brings out their sweetness. And it imparts a slightly smoky flavor, which all adds up to an irresistible dessert. Sometimes, she also likes to add savory herbs to the top, like a sprinkle of rosemary and or thyme.
- ½ lb. stone fruit (about 6 peaches or 8 plums), halved and grilled
- ½ cup light-brown sugar or coconut sugar
- 2 Tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp cloves
- ½ tsp kosher salt
- 2 Tbsp unsalted butter, cubed
- Biscuit Topping
- 1 cup all-purpose flour
- ¼ cup light-brown sugar
- 1 ½ tsp baking powder
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/4 tsp kosher salt
Preheat grill to medium-high (350-400°F).
- In a large bowl, stir together light-brown sugar or coconut sugar, cornstarch, cinnamon, clove, and salt.
- Add halved stone fruit to bowl, then toss to coat in spice mixture. Transfer to a greased 10-inch cast-iron skillet.
- Scatter cubes of butter across the top of peaches in skillet. Cover tightly with aluminum foil.
- Place covered skillet on grill and cook until bubbling, about 15 minutes. While fruit grills, make biscuit topping.
- In a large bowl, whisk to combine flour, light-brown sugar, and baking powder.
- Make a well in the center, then add cream and butter. Stir gently with a spatula until dough forms into a shaggy, sticky ball and flour is no longer visible
- When stone fruit is ready, remove foil and dollop dough all over the top.
- Cover the grill and cook over medium-low heat until biscuit topping is golden-brown, about 15 minutes.
- Meanwhile in a small bowl, stir to combine Greek yogurt, vanilla, and cinnamon. Refrigerate until ready to serve.
- Serve stone fruit cobbler with a dollop of yogurt over top or on the side.
