Cherry Cobbler On The Grill Recipes

CHERRY COBBLER II

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
• In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
• Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
• Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

CHERRY-PEAR SKILLET COBBLER (FOR THE GRILL OR CAMPFIRE)

Steps:

• Crumble the sugar-nut mixture from the refrigerated caramel rolls into the bottom of a 10 inch heavy skillet with a tight fitting lid.
• Mix together the orange juice, orange zest and cinnamon; pour over the nut mixture.
• Stir in pie filling and pears; cover.
• Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes.
• Seperate rolls and arrange cut side down on top of the hot cherry-pear mixture.
• Cover and cook until rolls are done, about 20 minutes longer.
• Serve warm with cream or vanilla ice cream.

GLUTEN-FREE GRILLED CHERRY COBBLER

Steps:

• Preheat a grill for cooking over medium-high heat (about 375 degrees F) and grease a medium cast-iron skillet with cooking spray or butter. In a medium bowl, whisk together the flour, baking powder, salt and 1/4 cup of the maple sugar. Mix in the milk, vinegar and oil until just combined.
• In another medium bowl, toss together the cherries, cornstarch and the remaining 2 tablespoons maple sugar. Transfer the fruit to the prepared skillet and dollop the dough over the fruit; sprinkle with maple sugar. Cover with foil and grill until the juices are bubbling, about 25 minutes; uncover and continue to cook until the top is golden, 15 minutes more. Let cool 5 minutes before serving.