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Grilled Peach Cobbler

Grilled Peach Cobbler


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Ingredients

  • 4 peaches, sliced
  • 1 Tablespoon olive oil
  • 1 Cup flour
  • 1 Cup sugar
  • 1 Cup milk
  • 1/2 Cup butter
  • 1 pint vanilla ice cream
  • Raspberry syrup, to serve

Directions

Clean and oil your grill grates. Heat your grill to 550 degrees F.

Slice the peaches, keeping the skin intact. Toss them in olive oil and place on the grill. Grill for 5-8 minutes, until slightly charred. Remove from the grill and allow to cool. Once cool to the touch, peel skin off peaches.

Heat the oven to 350 degrees F.

Combine flour, sugar, milk, and melted butter in a large bowl. Mix to combine. Pour the mixture into an oven-safe pan or cast iron skillet. Place the grilled peaches on top of the mixture. Bake for 30-40 minutes, until the crust is golden brown. Remove from the oven and let cool for 10 minutes. Serve topped with vanilla ice cream and a drizzle of raspberry syrup.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Recipe Summary

  • ⅔ cup regular rolled oats
  • ⅓ cup almond flour
  • ⅓ cup packed brown sugar
  • ⅓ cup pumpkin seeds
  • ¼ cup butter, cut into pieces
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 8 larges ripe peaches, halved and pitted
  • ¼ teaspoon salt
  • Nonstick cooking spray
  • ⅓ cup Xtabentun*, Pernod or Galliano (brandy works well if you are not a fan of anise).
  • Vanilla ice cream or cold heavy cream

Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.


Watch the video: Το κόλπο για να κάνετε τη σχάρα σας αντικολλητική (June 2022).


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