We have had 5 consecutive days of over 90 Degrees in Michigan. To say it’s been to hot to cook would be a gross understatement. However, it is never too hot to eat, at least not in my household. We have been eating a lot of sandwiches and fast food, but we are not rich and that food is not always good for you. So on Sunday I decided to grill some hamburgers and hot dogs to last for a few days. I also decided to try a recipe that had been in my mind for a few weeks. I decided to make a Strawberry Peach Cobbler on the grill. It turned out better than I expected.
8-10 Very Ripe peaches peeled & Cored
1/2 C water
10-12 Strawberries Sliced
1 1/2 C. white sugar
Pillsbury Ready Made Pie Crust (in the box)
1 tsp nutmeg
1 tsp cinnamon
1 Tea bag of Lipton Pyramid White Tea Island Mango & Peach
2 tbsp flour/cornstarch
Combine all ingredients except pie crust in a medium sauce pan on low heat. Let mixture come to a boil constantly stir to avoid sticking. Allow mixture to cook for about 30 minutes. Place your bottom pie crust in your casserole dish. Remove mixture from heat, remove tea bag and pour mixture into the crust. Place the top crust on top of the mixture. You can brush an egg white on top of your crust along with a pinch of sugar and cinnamon for more flavor. Slice several slits into the top crust using a butter knife. Now you can place your pan on the grille. I closed the top of the grille and checked on the dish every 10 minutes. I had cooked all of my meats so my fire was pretty calm and even. The mixture cooked on the grille for about 35 minutes. My crust was brown and flaky and my boys loved it. The Lipton tea bag has several sweet spices that really came out and enhanced the strawberry and the peaches. If you choose to cook this in the oven, cook it on 350 for 45 minutes.