Recipe By Alex Thomopoulos, Host of Moveable Feast

(Serves 6 to 8)

Alex likes to grill stone fruit for this cobbler to lightly caramelize the natural sugars, which brings out their sweetness. And it imparts a slightly smoky flavor, which all adds up to an irresistible dessert. Sometimes, she also likes to add savory herbs to the top, like a sprinkle of rosemary and or thyme.

  • ½ lb. stone fruit (about 6 peaches or 8 plums), halved and grilled
  • ½ cup light-brown sugar or coconut sugar
  • 2 Tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • ½ tsp kosher salt
  • 2 Tbsp unsalted butter, cubed
  • Biscuit Topping
  • 1 cup all-purpose flour
  • ¼ cup light-brown sugar
  • 1 ½ tsp baking powder
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter, melted
  • 1/4 tsp kosher salt

Preheat grill to medium-high (350-400°F).

  1. In a large bowl, stir together light-brown sugar or coconut sugar, cornstarch, cinnamon, clove, and salt.
  2. Add halved stone fruit to bowl, then toss to coat in spice mixture. Transfer to a greased 10-inch cast-iron skillet.
  3. Scatter cubes of butter across the top of peaches in skillet. Cover tightly with aluminum foil.
  4. Place covered skillet on grill and cook until bubbling, about 15 minutes. While fruit grills, make biscuit topping.
  5. In a large bowl, whisk to combine flour, light-brown sugar, and baking powder.
  6. Make a well in the center, then add cream and butter. Stir gently with a spatula until dough forms into a shaggy, sticky ball and flour is no longer visible
  7. When stone fruit is ready, remove foil and dollop dough all over the top.
  8. Cover the grill and cook over medium-low heat until biscuit topping is golden-brown, about 15 minutes.
  9. Meanwhile in a small bowl, stir to combine Greek yogurt, vanilla, and cinnamon. Refrigerate until ready to serve.
  10. Serve stone fruit cobbler with a dollop of yogurt over top or on the side.