Guilt-Free Peach Cobbler

1. 1

   In a shallow dish, combine orange juice, honey, and ginger.

2. 2

   Add peaches and marinate at room temperature for 1 hour, turning occasionally.

3. 3

   Preheat oven to 450F.

4. 4

   In a medium bowl, combine biscuit mix, cornmeal, crystallized ginger, and 2 tablespoons sugar.

5. 5

   Using your fingers, toss mixture to break up any clumps of chopped ginger.

6. 6

   Stir in milk until just combined.

7. 7

   Turn dough onto a lightly floured surface, knead twice, and pat into 7-inch square.

8. 8

   Cut into 4 equal pieces and pat sides to round edges.

9. 9

   Transfer biscuits to a parchment-lined baking pan, lightly brush with milk, and sprinkle tops with remaining 1 teaspoon sugar.

10. 10

    Bake until golden, 11 to 12 minutes.

11. 11

    Cool biscuits on a wire rack.

12. 12

    Heat grill to medium-low and brush grates liberally with oil.

13. 13

    Remove peaches from marinade (reserve liquid) and grill, cut-side down, for 12 minutes.

14. 14

    Then flip and continue to grill until peaches are easily pierced with a skewer, 12 to 15 more minutes.

15. 15

    Meanwhile, in a medium pot, bring marinade to a boil until reduced by about one-third, about 10 minutes.

16. 16

    Place each biscuit into a bowl, add 3 peach halves, and top with warm sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.