Grilled stone fruit cobbler

Grilled stone fruit cobbler

Total Time
55 min
20 min
35 min
If you have the grill already fired up on the patio, or if you just can’t bear the thought of turning on your oven and heating up your kitchen, you can make this cobbler on the grill. When the lid is closed, it’s like an oven, after all—one that also adds a little smoky richness to the food. We use a combination of late-summer stone fruit, which all goes so beautifully together; if you’d rather, though, you could just use all of one type of fruit. And if you’d rather bake this in the oven, go at 400°F for the same amount of time.


Cooking spray

4 spray(s)


1 pound(s), unpeeled, sliced (3 cups)


1 pound(s), unpeeled, sliced (3 cups)


2 cup(s), pitted

All-purpose flour

1 cup(s), divided


½ cup(s), divided

Baking powder

1½ tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Plain fat free Greek yogurt

1 cup(s)

Unsalted butter

1 Tbsp, melted


  1. Preheat gas grill to medium-high, or prepare medium-high fire in charcoal grill. Coat 10-inch cast-iron skillet with nonstick spray.
  2. In large bowl, toss peaches, plums, and cherries. Sprinkle fruit with 2 tbsp flour and 1⁄4 cup sugar and toss gently to coat. Transfer fruit to skillet. Cover skillet with foil and transfer to grill. Close lid and cook until fruit is bubbly, about 15 minutes.
  3. Meanwhile, in medium bowl, whisk remaining 1 cup flour, remain- ing 1⁄4 cup sugar, baking powder, cinnamon, and salt. Add yogurt, butter, and 1⁄4 cup water and stir until soft, thick batter comes together.
  4. Lift lid and carefully uncover skillet. (Steam will be released.) Dollop batter by tablespoonfuls over fruit in skillet to make 8 biscuits. Close lid and cook, uncovered, until topping is cooked and very lightly browned, 18 to 20 minutes. Serve warm.
  5. Serving size: about 2⁄3 cup fruit and 1 biscuit