Peach Cobbler Foil Packets

• portioner: 6 servings
• aktiv tid: 20 minutes
• total tid: 55 minutes

Ingredienser

Cooking spray

1/4 cup packed light or dark brown sugar

4 teaspoons cornstarch

1 1/2 teaspoons ground cinnamon, divided

1 teaspoon vanilla extract

1 1/4 pounds ripe, freestone peaches, or 20 ounces thawed frozen peach slices

1 cup fresh raspberries (about 5 ounces)

1 (about 10-ounce, 5 count) can large buttermilk refrigerated biscuits, such as Pillsbury Buttermilk

1/2 cup raw, demerara, or turbinado sugar

1 pint vanilla ice cream, for serving

Instruktioner

Step 1

Heat an outdoor gas grill to medium heat (about 350°F), or heat a charcoal grill until the charcoal is well ashed over (you should be able to comfortably hold your hand a few inches over the grill for at least 4 seconds). Tear 4 sheets of aluminum foil into 14-inch lengths. Stack the foil to make 2 double-layer stacks and arrange each stack with a short side closer to you. Coat with cooking spray.

Step 2

Place 1/4 cup packed brown sugar, 4 teaspoons cornstarch, 1 teaspoon of the ground cinnamon, and 1 teaspoon vanilla extract in a medium bowl and stir with a fork to combine.

Step 3

Pit and cut 1 1/4 pounds peaches into 1/4-inch thick wedges. If using frozen peaches, drain off the excess liquid from 20 ounces thawed frozen peaches. Add the peaches to the sugar mixture and toss to combine.

Step 4

Divide the peaches between the 2 stacks of foil (reserve the bowl). Arrange in the center of the foil and spread them out into an even layer, leaving several inches of foil uncovered all around the edges. Top the peaches with 1 cup fresh raspberries (1/2 cup per packet).

Step 5

Open 1 (about 10-ounce) can large biscuits and separate the biscuits. Cut each biscuit into 4 pieces and place in the bowl used for the peaches (no need to clean). Add 1/2 cup demerara sugar and the remaining 1/2 teaspoon ground cinnamon. Toss to combine and coat the dough with the cinnamon sugar. Divide the dough pieces over the fruit, sprinkling any remaining sugar in the bowl over the top.

Step 6

Bring the left and right edges of the foil up and over the filling, then crimp to seal upright. Next, fold the sides nearest and furthest from you up to meet at the top, but don’t seal them together. Leaving a small gap in the top will allow the biscuit pieces to expand and brown on top.

Step 7

Place the packets on the grill, cover, and cook for 15 minutes. Rotate the packets with tongs. Cover and continue to cook until the dough is golden brown, and the fruit is bubbly, 15 to 20 minutes more. If fruit juice begins to escape from a packet, use tongs to fold and crimp the foil back together. If this doesn’t work, you can transfer the entire packet onto a fresh sheet of foil, fold the sides up around the existing packet and crimp firmly to seal everything in.

Step 8

Using a large flat spatula, carefully transfer the packets onto a rimmed baking sheet. Open the foil packets (be careful of steam) and scoop out the cobbler into bowls. Top with scoops of vanilla ice cream and spoon any remaining sauce in the packet over the ice cream.

Näring

• Portionsstorlek: Serves 6
• Kalorier: 278 cal
• Totalt fett: 8.0 g
• Mättat fett: 3.4 g
• Omättat fett: 0.0 g
• Kolesterol: 0 mg
• Natrium: 100.1 mg
• Totala kolhydrater: 50.1 g
• Kostfiber: 3.7 g
• Totalt socker: 41.2 g
• Protein: 3.1 g