Name: Grilled Peach Cobbler
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: null null vegan butter (for greasing); null null oil spray (for greasing); 0.5 cup grade A maple syrup; 1 tbsp full-fat coconut milk; 1 tbsp cornstarch; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp kosher salt; 7 cup fresh peach slices (1/2-inch (5-6 large peaches)); 1 cup gluten-free all-purpose flour blend; 0.5 cup blanched almond flour; 1.5 tsp baking powder; 0.25 tsp sea salt; 0.75 cup full-fat coconut milk; 2 tbsp full-fat coconut milk; 2 tbsp grade A maple syrup; 1 tbsp turbinado sugar (to sprinkle on top); null to_serve vegan vanilla ice cream; null to_serve coconut whip

Instructions

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1

Heat one side of grill to medium-high (350°F to 400°F). Spray or grease a cast iron skillet (10 inch) and set aside.
2

In a large bowl, whisk grade a maple syrup (0.5 cup), full-fat coconut milk (1 tbsp), cornstarch (1 tbsp), vanilla extract (1 tsp), ground cinnamon (0.5 tsp), and kosher salt (0.25 tsp) until well combined. Gently fold in fresh peach slices (7 cups) until evenly coated. Transfer to the [cast iron skillet], spread evenly, cover with aluminum foil, and place over grill heat.
3

In a medium bowl, whisk gluten-free all-purpose flour blend (1 cup), blanched almond flour (0.5 cup), baking powder (1.5 tsp), and sea salt (0.25 tsp) until combined. Form a well, then pour in full-fat coconut milk (0.75 cup) + full-fat coconut milk (2 tbsp) and grade A maple syrup (2 tbsp). Mix until a thick batter forms.
4

Uncover the grill and remove the foil. Dollop [2-3 tbsp batter] evenly over the peaches. Sprinkle turbinado sugar (1 tbsp) on top, if using. Close grill lid and bake until risen and lightly browned.
5

Let the skillet cool for 5-10 minutes. Serve with [vegan vanilla ice cream] or [coconut whip], if desired.