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Recommended pellets: maple or apple

Marination/seasoning time: none

Cooking time: About 45 minutes

2 quarts vanilla ice cream

Filling

6 cups fresh blueberries

1 cup ½-inch cubes fresh peaches (1 large or 2 smaller peaches)

½ cup sugar

¼ cup unbleached all-purpose flour

2 tablespoons fresh lemon juice

1 tablespoon grated lemon zest

Crumble topping

1½ cups unbleached all-purpose flour

½ cup sugar

1/3 cup packed brown sugar

½ teaspoon salt

¾ cup chilled butter, cut into 1½ -inch pieces

To make the crumble topping, place the flour, sugars and salt in a medium-size bowl and stir to blend. Using a fork or a pastry blender, cut the butter into the flour mixture until you have a coarse crumb-like mixture. Cover and place in the refrigerator for 30 minutes. Start the pellet grill, and set the temperature control to 375 degrees. Grease a 12-inch cast-iron skillet with non-stick cooking spray or butter. To make the filling, place all of the filling ingredients in a large bowl and stir to blend. Pour the mixture into the prepared skillet and spread evenly. Then distribute the chilled crumble topping over the fruit mixture. When the grill reaches the desired temperature, place the skillet on the grate, close the grill door, and bake for 45 minutes or until the top is slightly browned. Do not let it brown too much as it will continue to cook after it is removed from the grill. Remove the skillet from the grill and allow the cobbler to cool for 15 to 20 minutes, or until it is warm, but not hot. Scoop individual servings into dessert bowls, top each with a large scoop of ice cream, and serve.

Yield: 8 servings

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