Grilled Skillet Peach Cobbler

Method

1. Preheat a gas or charcoal grill to medium heat (about 350 F), setting it up so the skillet will sit over indirect heat, not directly over the flames, to prevent scorching the bottom.
2. In a large bowl, toss the sliced peaches with 1/4 cup of the sugar, the cornstarch, lemon juice, and vanilla extract until evenly coated; set aside while you make the batter.
3. In a separate bowl, whisk together the flour, the remaining 1/4 cup sugar, baking powder, and salt.
4. Pour the melted butter and milk into the dry ingredients and stir with a spatula just until a thick, mostly smooth batter forms; a few small lumps are fine.
5. Grease a 10-inch cast iron skillet well with extra butter, then pour the batter into the bottom of the skillet, spreading it into an even layer.
6. Spoon the peach mixture evenly over the batter without stirring the two together; the batter will rise up and around the fruit as it bakes.
7. Sprinkle the turbinado sugar over the top, then carefully place the skillet on the grill grates over indirect heat, close the lid, and cook for 28 to 32 minutes.
8. Check for doneness by looking for a deep golden brown top that has risen and set, with the fruit bubbling thickly at the edges; a toothpick inserted into the batter portion should come out clean or with just a few moist crumbs.
9. Using thick, dry oven mitts, carefully remove the very hot skillet from the grill and set it on a heatproof surface or trivet.
10. Let the cobbler rest for 15 minutes before serving warm, since the fruit filling needs time to thicken and cool enough to eat safely.