When you're crafting desserts cooked on coals, sometimes it leads to rather odd dish names...the crobbler is the most recent testament to that fact. When deciding what to make for dessert last Fall, we all agreed a seasonal fruit casserole dish sounded delicious. The debate then became whether were we making a cobbler or a crisp.
When we couldn't agree, and possibly fueled by a few bottles of wine, we landed on this Seasonal Berry "Crobbler". If the name takes off, we'll take our royalties in cast-iron.
Recipe by chef Ty Hatfield
2 pounds firm, ripe peaches - halved, pitted and cut into 1/2-inch wedges*
2 cups fresh blueberries*
1/2 cup granulated sugar
2 tsp. fresh lemon juice
1 1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup light brown sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 stick plus 4 tbsp. cold unsalted butter, cubed
*may be replaced with whatever seasonal fruit you fancy
In a large bowl, toss the peaches and blueberries with the granulated sugar and lemon juice. Transfer the mixture to an 8x11-inch baking dish.
In a food processor bowl, add the oats, flours, brown sugar, salt, butter, cinnamon, and nutmeg and pulse until the topping is crumbly.
Sprinkle the topping over the fruit and place uncovered on the grill for 1 hour (grill temperature will affect actual cook time, so keep an eye on it). For a crispy topping, cover with a lid and add hot coals atop for 10-15minutes until the top is golden brown and the fruit is bubbling. Alternatively, if you have layers of coals, you can also place the casserole uncovered on the bottom for the same affect (e.g. if using a chapa grill).
Let the crisp cool and serve with your choice of ice cream, whipped cream or creme anglaise.