Peach Cobbler Foil Packets

Peach melba embodies the essence of summer captured in a delightful bowl. Although I have a fondness for the flavors of peach melba, I find its texture somewhat monotonous. Moreover, during the peak of the peach season when my kitchen becomes unbearably hot, I dislike the idea of laboring over a hot pan of sugar syrup. To address these concerns, I decided to reimagine this classic dessert and adapt it for outdoor cooking on the grill using convenient foil packets. I also introduced a simple cobbler topping to enhance the texture.

My revised version of the peach melba-cobbler combination brings together the comforting warmth of the fruit, the effervescence of the raspberry-peach sauce, and the delightful crunchiness of the topping. For the ultimate indulgence, this dessert is best enjoyed warm alongside generous scoops of vanilla ice cream.

What Is Peach Melba?

Peach Melba is a delightful dessert that was created by the renowned French chef Auguste Escoffier in 1892 as a tribute to the Australian opera sensation Nellie Melba. This delectable treat traditionally features peaches that have been gently poached in a sugar syrup, accompanied by a luscious raspberry sauce, and served alongside scoops of smooth vanilla ice cream.

How to Make Melba-Inspired Peach Cobbler Foil Packets

To create the melba-inspired peach cobbler foil packets, begin by preparing the fruit mixture. Combine either fresh or drained frozen peaches, along with fresh raspberries, brown sugar, cinnamon, and cornstarch. The cornstarch acts as a thickening agent, transforming the sticky fruit juices into a delightful sauce. Place the fruit mixture onto two sets of foil, ensuring each set consists of double-layered foil.

Moving on to the topping, cut canned buttermilk biscuits into chunks. Next, toss the biscuit chunks with Sugar in the Raw, a coarse-textured golden-brown turbinado sugar known for retaining its crunchiness when baked.

If you’re planning to make peach cobbler foil packets, here are a few helpful tips to ensure a successful outcome:

  1. Use sturdy foil: Opt for heavy-duty aluminum foil to ensure durability and prevent any tearing or leakage during the cooking process.
  2. Double-layer the foil: Layering two sheets of foil for each packet adds extra strength and helps to insulate the contents, promoting even cooking and preventing burning.
  3. Grease the foil: Before adding the fruit mixture, lightly grease the foil to prevent sticking and make it easier to serve the cobbler later.
  4. Leave room for expansion: Remember to leave some space within the foil packet for the ingredients to expand and release steam during cooking. This allows the fruit to soften and the topping to bake properly.
  5. Seal the packets tightly: Seal the foil packets tightly to trap the heat and steam, creating a mini-oven effect that cooks the cobbler evenly. Ensure there are no openings or gaps for the steam to escape.
  6. Adjust cooking time for desired texture: The cooking time may vary depending on your preference for the fruit’s tenderness and the topping’s golden color. Keep an eye on the packets while they cook and adjust the time accordingly.
  7. Let them cool slightly: Once cooked, carefully remove the foil packets from the grill or oven and let them cool for a few minutes. The filling will be extremely hot, so exercise caution when opening the packets.

By following these tips, you’ll be on your way to enjoying delicious peach cobbler from your foil packets.

INGREDIENTS

  • Cooking spray
  • 1/4 >cup
  • packed light or dark brown sugar
  • 4 >teaspoons
  • cornstarch
  • 1 1/2 >teaspoons
  • the ground cinnamon, divided
  • 1 >teaspoon
  • vanilla extract
  • 1 1/4 >pounds
  • ripe, freestone peaches, or 20 ounces of thawed frozen peach slices
  • 1 >cup
  • fresh raspberries (about 5 ounces)
  • 1 >(about 10-ounce, 5 count) can
  • large buttermilk refrigerated biscuits, such as Pillsbury Buttermilk
  • 1/2 >cup
  • raw, demerara, or turbinado sugar
  • 1 >pint
  • vanilla ice cream, for serving

INSTRUCTIONS

  • Heat an outdoor gas grill to medium heat (about 350°F), or heat a charcoal grill until the charcoal is well ashed over (you should be able to comfortably hold your hand a few inches over the grill for at least 4 seconds). Tear 4 sheets of aluminum foil into 14-inch lengths. Stack the foil to make 2 double-layer stacks and arrange each stack with a short side closer to you. Coat with cooking spray.
  • Place 1/4 cup packed brown sugar, 4 teaspoons cornstarch, 1 teaspoon of ground cinnamon, and 1 teaspoon vanilla extract in a medium bowl and stir with a fork to combine.
  • Pit and cut 1 1/4 pounds of peaches into 1/4-inch thick wedges. If using frozen peaches, drain off the excess liquid from 20 ounces of thawed frozen peaches. Add the peaches to the sugar mixture and toss to combine.
  • Divide the peaches between the 2 stacks of foil (reserve the bowl). Arrange in the center of the foil and spread them out into an even layer, leaving several inches of foil uncovered all around the edges. Top the peaches with 1 cup of fresh raspberries (1/2 cup per packet).
  • Open 1 (about 10-ounce) can of large biscuits and separate the biscuits. Cut each biscuit into 4 pieces and place in the bowl used for the peaches (no need to clean). Add 1/2 cup demerara sugar and the remaining 1/2 teaspoon ground cinnamon. Toss to combine and coat the dough with the cinnamon sugar. Divide the dough pieces over the fruit, sprinkling any remaining sugar in the bowl over the top.
  • Bring the left and right edges of the foil up and over the filling, then crimp to seal upright. Next, fold the sides nearest and furthest from you up to meet at the top, but don’t seal them together. Leaving a small gap in the top will allow the biscuit pieces to expand and brown on top.
  • Place the packets on the grill, cover, and cook for 15 minutes. Rotate the packets with tongs. Cover and continue to cook until the dough is golden brown, and the fruit is bubbly, 15 to 20 minutes more. If fruit juice begins to escape from a packet, use tongs to fold and crimp the foil back together. If this doesn’t work, you can transfer the entire packet onto a fresh sheet of foil, fold the sides up around the existing packet and crimp firmly to seal everything in.
  • Using a large flat spatula, carefully transfer the packets onto a rimmed baking sheet. Open the foil packets (be careful of steam) and scoop out the cobbler into bowls. Top with scoops of vanilla ice cream and spoon any remaining sauce in the packet over the ice cream.