1. Prepare outdoor grill for direct grilling over medium heat; spray 10-inch cast-iron skillet with cook-ing spray. In large bowl, toss peaches, blueberries, 2 tablespoons flour, 2 tablespoons granulated sugar, brown sugar, vinegar, rosemary, cinnamon and 1/4 teaspoon salt; transfer to prepared skil-let. Sprinkle 2 tablespoons butter pieces over peach mixture; cover skillet tightly with foil. Place skillet on hot grill rack; cover and cook 10 minutes or until edges are bubbly.

2. In large bowl, whisk baking powder, remaining 1 cup flour and 1/4 cup granulated sugar, and 1/4 teaspoon salt; slowly stir in buttermilk and remaining 4 tablespoons melted butter until dough comes together.

3. Remove and discard foil; sprinkle dough over peach mixture. Cover grill and cook 15 minutes or until top is golden brown; let stand 5 minutes before serving. Makes about 7 cups.

4. Serve cobbler topped with ice cream, if desired.

• 9 g Total fat
• 6 g Saturated fat
• 24 mg Cholesterol
• 157 mg Sodium
• 37 g Carbohydrates
• 3 g Fiber
• 21 g Sugars
• 10 g Added sugars
• 3 g Protein