This is Bryon’s favorite dessert, and I changed it up a little to go on the grill. Everything else on the menu is on the grill so there’s no need to cook inside. I’ve also made these in individual cast-iron skillets so that we each have our own (and don’t have to share.)
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for the skillets
- 2 pounds frozen peach slices, thawed
- 1 cup granulated sugar
- 2/3 cup peach nectar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- One 21-ounce package cinnamon swirl crumb cake and muffin mix, such as Krusteaz
- 1/4 cup (4 tablespoons) unsalted butter, cut into small pieces
- Vanilla or pecan praline ice cream, for serving
Instructions
- Prepare the grill for indirect heat. Heat one side of the grill to medium heat (350 degrees F). Coat 4 mini cast-iron skillets with cooking spray.
- Toss together the peaches, sugar, peach nectar, cornstarch, lemon juice and vanilla in a medium bowl. Divide the mixture evenly among the cast-iron skillets.
- Measure out 1 1/3 cups cake mix and pulse with the butter in a food processor until the mixture is sandy. Squeeze the mixture into clumps, then sprinkle evenly over the peaches in the skillets. Sprinkle with the desired amount of the cinnamon-sugar packet from the package. Coat the tops with cooking spray.
- Place the skillets on the unlit side of the grill and cook, rotating the skillets halfway through, until the topping is set and the fruit is bubbling around the edges, 45 to 50 minutes.
- Remove the skillets from the grill and let cool slightly. Serve warm or at room temperature with ice cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 929 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 177 g |
| Dietary Fiber | 6 g |
| Sugar | 123 g |
| Protein | 7 g |
| Cholesterol | 31 mg |
| Sodium | 725 mg |
Reviews
Delicious and easy. Used less sugar and will use even less next time.
Re
KARDEA CONGRATULATIONS!!!!
I heard the proposal story. SOOOOO SWEEET!!!!! I’m so happy for you. God Bless you and your fiance too. I love your cooking. Never stop cooking.
I heard the proposal story. SOOOOO SWEEET!!!!! I’m so happy for you. God Bless you and your fiance too. I love your cooking. Never stop cooking.
I love all your recipes, but especially this one. You’re the best Miss Brown!!! Thank you.
Made this in an 11×7 rectangle casserole dish in the oven, it came out fantastic. I changed a few measurements on ingredients; only used 1/2 cup sugar. 1 1/2 bag frozen peaches (thawed) and a little less nectar. I used the whole package of Krusteaz crumb cake mix and a little more butter so there was enough to mix with the dry cake mix. Baked at 350 for about 45 minutes you’ll see it getting a bit bubbly and done. I did not use all the cinnamon sugar on top, it doesn’t need it but a little was great. This cake gets better in the fridge the next day and after. Can’t wait to make it again as everyone loved it. Thank you Miss Brown this is definitly a forever favorite.
This is a winner! Very easy to make and
big flavor!
big flavor!
I made this just as printed. It was delicious!! Thanks Kardea…
Most cake mixes have cooking times on the box.
I baked this in my oven (not BBQ grill). I used a can of drained peaches (not fresh frozen) and used a white cake mix. I did not add sugar because the canned peaches were sweet, and I used the juice from the can (not nectar). I assembled accordingly & baked in an 8” cast iron skillet at 350F for 35 minutes. I served vanilla I cream on top. So EASY & delicious!!
Any suggestions on cooking time in oven if I used 9 x 9 dish? this looks yummy!!!!