If there's one common issue for everyone’s Thanksgiving menus- it’s oven space. Since I currently don’t have ANY oven space, I went looking for a dessert I could have on the grill. Hello, cranberry & peach cobbler. It’s a rustic dessert that you just dump & grill.
cranberry & peaches sizzling away...
biscuit dough getting dropped in...
Cranberry & Peach Cobbler with Orange Maple Whipped Cream:
for the cranberry and peach filling:
4 tablespoons butter
2 (12oz) bag fresh cranberries
4 fresh peaches, pitted and sliced (or 1 can of peaches)
2/3 cup sugar
1 teaspoon orange juice
1 teaspoon vanilla
2 tablespoons all purpose flour
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch ground ginger
1/2 teaspoon salt
for the biscuit:
for the orange maple whipped cream:
1 cup heavy whipping cream
2 tablespoons pure maple syrup
1 tablespoon orange juice
zest of 1 orange
1 teaspoon vanilla extract
In a cast iron skillet, heat two tablespoons of butter over medium heat. Add the cranberries, peaches, sugar, orange juice, vanilla, cinnamon, nutmeg, ginger, salt. Stir and cook the cranberries and peaches until bubbly, about 5 minutes.
Stir the flour into the fruit mixture. Reduce heat to low and cook and stir for another 5 minutes.
While the peaches are cooking, prepare the biscuits. In a large bowl, stir together the flour, sugar, salt, and baking powder. Stir in the buttermilk and melted butter until the dough forms.
Once the fruit is thick & bubbly, spoon the dough over the fruit mixture.
Bake on the grill with the lid closed for 20 minutes.
Place mixing bowl and metal whisk into freezer for at least 15 minutes.
Right before you are going to serve the cobbler, pour the whipping cream, maple syrup, orange juice, zest, and vanilla extract into the bowl. Beat on medium-high speed just until stiff peaks are formed. Serve immediately.