Campfire Skillet Strawberry-Peach Cobbler
Prep: 15 minutes plus standing
Grill: 12 minutes • Serves: 8
1 package (16 ounces) strawberries, hulled and sliced
5 medium peaches, peeled, halved, pitted and sliced
1/4 cup plus 2 tablespoons Food Club Granulated Sugar
1/4 cup plus 2 tablespoons packed Food Club Brown Sugar
1 tablespoon rice wine vinegar
1/2 cup cold Food Club Unsalted Butter (1 stick), cut into 1/2-inch pieces
1/2 cup crushed almonds or pecans
1/2 teaspoon Food Club Salt
1. Prepare outdoor grill for direct grilling over medium heat. In food processor, pulse 1/2 cup oats until fine crumbs form. Makes about 1/2 cup.
2. In large bowl, toss strawberries, peaches, 2 tablespoons each granulated sugar and brown sugar, vinegar and 2 tablespoons oat flour; transfer to 10-inch cast-iron skillet.
3. In food processor, pulse butter and remaining 6 tablespoons oat flour until pea-size pieces remain; transfer to medium bowl. Stir in nuts, salt, and remaining 1/2 cup oats and 1/4 cup each brown sugar and granulated sugar; spread over peach mixture. Cover skillet with aluminum foil and place on hot grill rack; cover and cook 12 minutes or until edges are bubbly and topping is golden brown. Let stand 5 minutes. Makes about 5 cups.
Approximate nutritional values per serving (about 2/3 cup):
317 Calories, 17g Fat, 8g Saturated Fat, 31mg Cholesterol, 180mg Sodium,
47g Carbohydrates, 4g Fiber, 30g Sugars, 19g Added Sugars, 4g Protein
Chef Tip:
Camping hack: fruit filling and topping can be made up to 2 days in advance, packed separately on ice and taken on the road. When ready to cook, add fruit filling to the cast-iron skillet, top with the topping, cover with aluminum foil and cook over campfire.