A warm fruit cobbler served à la mode (with a scoop of ice cream) is summer in a bowl. The golden buttery crust cradles warm fruit that is just sweet enough. Topped with ice cream or whipped cream, this dessert is always a winner. This recipe uses a pan on the grill and offers a choice of filling — peach or blueberry and peach — but feel free to substitute either option with your preferred (or seasonal) fruit.

Method:

• Preheat a grill to medium heat for indirect grilling.
• For the filling: 
• Combine all the ingredients in a large mixing bowl. Set aside for 15 minutes to macerate.
• For the topping: 
• In a large bowl, combine the flour, sugar, baking powder, and salt. Pour in the milk and mix again.
• Place a 10-inch/25-cm cast-iron skillet on the hot part of the grill. Add the butter and cook until slightly browned. Add the topping mix and spread it evenly to cover the bottom of the pan. Spoon the fruit on top, then move the pan away from direct heat.
• Close the grill lid and cook for 45–60 minutes, until the fruit topping is golden brown. Set aside for 15–20 minutes.
• Serve warm with fresh whipped cream or a scoop of vanilla ice cream.

Recipe extracted from Barbecue: Smoked and Grilled Recipes from Across the Globe (Phaidon)