This summertime dessert cooks up entirely on the barbecue. First grill the peaches, then bake the cobbler in a Dutch oven over bricks on the grill.

Yield: Serves 8.



  • ​1 tbsp canola oil
  • 6 large freestone peaches, halved and pitted
  • 2 bricks
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar, divided
  • 2 tsp baking powder
  • ½ cup salted butter, chilled and cubed
  • 1 cup whipping cream
  • ¼ cup packed golden brown sugar
  • 1 tsp ground cardamom
  • 1 tsp vanilla
  • ½ tsp salt
  • Vanilla ice cream*


  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 bricks for 30 minutes.
  4. Meanwhile, combine flour, ¼ cup sugar and baking powder together in a food processor. Process until combined. 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 over process. Set aside.
  5. When cool enough to handle, slice each grilled peach into 5 even slices. Add peaches, remaining ¼ cup sugar, brown sugar, cardamom, vanilla and salt in a large bowl. Gently toss to coat.
  6. Transfer peaches to a greased Dutch oven in an even layer. Spoon dough in 2 tbsp measures evenly on top of peaches. Cover.
  7. Set Dutch oven directly on top of bricks. With lid down, bake cobbler, rotating Dutch oven halfway through baking, for 25 minutes. Uncover and continue to bake until lightly browned and a cake tester inserted in centres of biscuits comes out clean, about 10 minutes. Remove from heat. Cool in Dutch oven for 10 minutes. Serve warm with ice cream.
Nutritional analysis per serving:

*Ingredients not included in nutritional analysis.