I am always craving peach cobbler and lately I am on a cook in a foil packet kick so I went in search of a recipe to try to satisfy my craving. There are many campout recipes to be found but most of them called for cooking in a Dutch Oven which is not quite what I was looking for. Then I came across this Bobby Flay recipe and knew I had to give it a try. I adapted it by cooking it in a foil packet in a 350 degree F oven for about 20 minutes. In order to reduce more calories I only used 1 Tbsp unsalted butter per packet and 1 Tbsp light brown sugar, and also no caramel sauce. They turned out good but I’d cook longer and add more sugar and cinnamon the next time around. Everyone else seemed to really enjoy them as they were.
Bobby Flay Grilled Peach Cobbler á la Mode
4 ripe peaches, cored and cut into eighths
1 stick (8 Tbsp) unsalted cold butter, cut into small pieces
8 Tbsp light-brown sugar
1 tsp ground cinnamon
1 pint vanilla ice cream, slightly softened
1/2 cup granola
1/2 cup prepared caramel sauce, heated
Heat grill to medium. Cut four 12-inch squares of aluminum foil. Divide the peaches onto the foil squares. Divide the butter, sugar, and cinnamon over peaches; fold foil to seal edges. Place the packets on the grill; cover. Cook until the peaches are soft and the butter has melted, 15 minutes. Remove; let sit, 5 minutes.
Place one large scoop of ice cream into 4 bowls; top each with some of the peach mixture. Sprinkle granola over top; drizzle with caramel sauce.