Peach Cobbler on the Barbecue

As much as we wish peaches could be in season all year round, August is when they are in their prime! These stone fruits are so delicious that the town of Wynona, Ontario has a peach festival every year. This year marked their 50th anniversary. Yes -  50 festivals of peaches!




To mark this joyous month of peachy deliciousness, we decided the only way to honour Princess Peach was to bake a tasty peach cobbler on the barbecue. We are huge fans of cast iron bake ware, and it is the perfect receptacle for baking crumble in whether you choose to make it in the oven or on the grill. 



This recipe is light on ingredients - only 8 - and light on steps. This means you have absolutely no reason not to make this recipe. None. Zilch. Nada. Better get crackin', wait, there are no eggs in this. 




Tip: Pitting and slicing peaches

Pitting and slicing peaches is actually very simple. Run a sharp knife down the center of the peach until you've made one big circular cut. Then just give the two halves a little twist and you'll end up with one half with a pit and one without. Using either a spoon or your finger, simply pull out the pit.

Then just slice the peach halves like you would and apple. Make sure to use a sharp knife, a dull knife will damage the peaches. 



Peach Filling:

  • 4-5 large, ripe peaches, pitted and sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • Zest of one lemon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pure maple syrup aka liquid gold
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch sea salt

Crumble Topping:

  • 3/4 cup rolled oats (not instant)
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1/3 cup coconut oil, melted



Preheat the barbecue to 350°F and lightly oil a cast iron pan with some coconut oil . 

Combine all of the crumble topping ingredients in a mixing bowl until it's well combined. Tuck it away in the fridge while you prepare the delicious peachy filling.



Add the sliced peaches to a large mixing bowl, along with the rest of the ingredients for the peach filling. Toss until the peach slices are evenly coated with the rest of the filling ingredients.



Transfer the peach filling into the oiled cast iron pan and spread slices evenly. Crumble the crumble topping over the peachy goodness. Ten bucks says that's where the name peach crumble came from. 



Bake using indirect heat for 40 to 50 minutes, or until topping is golden-brown and crispy.



Let your masterpiece cool  for 10-15 minutes before serving, with ice cream of course.

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