p. 230: Grilled Peach & Blueberry Pie

Grilled pie? Yes, grilled pie! If you’ve ever made a “rustic tart” (which I haven’t) you’ve made a pie suitable for grilling. Just put it all on a heavy-duty foil tray instead of a baking sheet, cooked over indirect heat in a covered grill for 30 minutes and you’ve just grilled pie! What a thing of beauty…if I do say so myself!

p. 241: Peach & Raspberry Cobbler

I made this dessert as post-parade fare last night. My second dessert cooked from this book.  Forgot to get ice cream or whipped cream. That didn’t stop me from eating 2 servings, though!

Recipe:
2  16-oz cans peaches in heavy syrup (I never said this was lo-cal)
1  10-oz. bag frozen raspberries
1  box yellow cake mix
1  stick butter, melted

Preheat oven to 350. Pour peaches with their syrup, into the bottom of a 9 x 13-inch pan. Scatter the reaspberries on top of peaches. Dump the cake mix into a bowl and pour the melted butter over the top. Stir this together the best you can and blob it on top of the fruit. Bake for 40 minutes or until the cake is cooked and lightly browned in spots.