- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 50 mins
- Serves
- 10
Ingredients
- 1/2 cup
- cold Compliments Unsalted Butter, 1/2-in. (1-cm) cubes, divided
- 125 mL
- 1 pkg
- Compliments Gluten-Free Cookie Mix
- 400 g
- 2 tsp
- lemon zest
- 10 mL
- 1
- egg, beaten
- 1/3 cup
- milk
- 75 mL
- 6
- peaches, peeled, pitted and sliced (approx. 6 cups/1.5 L)
- 2 cups
- raspberries
- 500 mL
- 1/3 cup
- firmly packed brown sugar
- 75 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- cornstarch
- 15 mL
Directions
Step 1
Set aside about 3 tbsp (45 mL) butter. Place remaining butter into large bowl with the cookie mix (directly from pkg). Use a pastry-blender to cut butter into cookie mix until it resembles coarse meal (or use fingertips to rub in butter). Mix in lemon zest. Pour in milk and beaten egg; stir with fork until just combined with dry ingredients. Set aside.
Step 2
Melt remaining butter in 10-in. (25-cm) cast-iron pan on grill preheated to medium. Add peaches, raspberries and brown sugar; cook 10 to 12 min. until fruit starts to soften and juices start to boil.
Step 3
Meanwhile, in small bowl, whisk together lemon juice and cornstarch until smooth; stir into fruit mixture. Spread fruit mixture evenly in skillet. Using a large spoon, dollop reserved batter onto fruit mixture.
Step 4
Close barbecue lid. Cook 15 to 20 min., or until topping is golden brown and juices are thickened and bubbling.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 320
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 57 g
- Fibre:
- 3 g
- Sugar:
- 36 g
- Cholesterol:
- 45 mg
- Protein:
- 2 g
- Sodium:
- 190 mg
