Peach and Passionfruit Cobbler
Thank you, Calphalon, for sponsoring this post!
As a new member of the 30 and up club, I’m here to report that life feels exactly the same. I might feel a little extra tired these days but that’s because we just got back from Tahoe and I’ve indulged in a double dose of birthday cake from celebrating Reuben’s birthday a few days earlier. I don’t feel any wiser and I still struggle with drinking enough water everyday. I’ve been channeling grandma energy my entire adult life so I think each day is just getting me closer to the day I reach my truest form.
In true grandma fashion, I’m here today to tell you to eat more fruit! I don’t care if it’s simply cut up, in smoothie form, or covered with biscuits. Well, actually I highly recommend including biscuits with your fruit intake. I am so in love with this Peach and Passionfruit Biscuit Cobbler. I’ve never met a cobbler I didn’t like. They are so simple and you can use literally any fruit you have. This fruit combo is new to me but I’m aaaaalllll for it. The peaches are classically sweet and taste of summer and the passionfruit is tart, bright, and tropical. Combined, it tastes like a warm tropical vacation!
To make this recipe extra simple, it’s completely prepared in my Calphalon Cast Iron Skillet, which is super durable and versatile. The beauty of a cast iron is that you can cook with it in so many different ways. I linked to the cast iron skillet here so you can shop for your own! Don’t forget to use the code KRISTINA25 for 25% off your order! I love preparing this cobbler on the grill, but it can also be made in the oven if you don’t have a grill.
The peaches and passionfruit are tossed with salt, brown sugar, and a little cornstarch and cooked until jammy. If baking this on the grill, it’s important to cook the cobbler with indirect heat so the bottom doesn’t burn. That means fire up half of your burners to warm up the grill, but place the cast iron over your inactive burners, that way everything will cook more evenly. Once the fruit is jammy, top with biscuits! I made my favorite buttermilk biscuits and used about half of them for the cobbler and saved the rest for breakfast another day. If you rather use store-bought biscuit dough then use that instead! Brush the tops with some butter and sprinkle on a little more sugar. Throw it back on the grill, cover, and bake until the biscuits are fluffy and lightly brown. Every grill is a little different, so it might take a little longer for your biscuits to bake and brown.
Once it’s done baking, allow it to cool for a few minutes until warm and serve with ice cream. It’s HEAVEN and the perfect way to lure all your friends over for a backyard hangout.
Peach and Passionfruit Biscuit Cobbler
Serves 6 to 8
About half of these Buttermilk Biscuits (save the rest for later), or store-bought biscuit dough
6 peaches, pitted and sliced
5 passionfruit, halved and scoop out the pulp
1/4 tsp coarse salt
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp melted butter
1 tbsp demerara sugar
Cut the biscuits into 2” squares, arrange them on a lined baking sheet or plate and freeze until solid. If using store-bought biscuits, remove from the package and freeze on a baking sheet or plate.
Fire half of the burners at medium high heat and cover with the lid, internal temperature should be about 450 degrees.
In a large cast iron skillet, toss to combine peaches, passionfruit pulp, salt, brown sugar, and cornstarch.
Place the cast iron over the unlit burners (cooking with indirect heat), cover with the lid and cook until the fruit is jammy, 10 to 15 minutes, stirring halfway.
Carefully remove the cast iron from the grill and top with frozen biscuits, brush with butter and top with sugar. Place back on the grill and cover with lid. Bake until biscuits are fluffy and lightly browned, 18 to 20 minutes (might take long depending on your grill!).
Allow the cobbler to cool on a wire rack until warm and serve with ice cream.
If baking in the oven: preheat the oven to 450 degrees and continue with the recipe as directed.