- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
