When we grill, we often like to fix the entire meal outdoors. We have several grills, but prefer to grill with charcoal. That's what I used for this recipe. Feel free to substitute other fruits in this cobbler. You need about six to seven cups of fresh or frozen fruit. —Donna Gribbins, Shelbyville, Kentucky

Ingredients

• 2 tablespoons butter
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 8 medium ripe peaches, peeled and sliced
• 2 pints fresh raspberries
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons grated lemon zest
• biscuits:
• 2 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar, divided
• 2 teaspoons baking soda
• 1 teaspoon grated lemon zest
• 1/2 cup cold butter, cubed
• 1/2 cup buttermilk
• vanilla ice cream, optional

Directions

1. Thoroughly grease a Dutch oven on bottom and side with 2 tablespoons butter. In a large bowl, mix sugar and cornstarch. Add peaches, berries, lemon juice, vanilla and lemon zest; toss to combine. Transfer to prepared pan.
2. In a small bowl, whisk flour, 1/3 cup sugar, baking soda and lemon zest; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop topping by tablespoonfuls over peach mixture. Sprinkle with remaining 2 tablespoons sugar.
3. Grill, covered, over indirect medium-high heat until filling is bubbly and topping is golden brown, 40-45 minutes. Serve warm. If desired, serve with vanilla ice cream.