Grilled Nectarine Cobbler

• Cobbler
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/2 cup sugar
• 5 nectarines
• 2 tablespoons vegetable oil
• Topping
• 5 tablespoons butter (cold)
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup AP flour
• 1 pinch salt

1. First, preheat your oven to 375.
2. Peel and slice your peaches so they're about an inch thick, then heat up a grill or grill pan to medium high.
3. Heat up the vegetable oil until it starts to shimmer, then throw the peaches on just until you see those glorious grill marks; about 3-4 minutes per side. Grill them longer if you don't see the marks; if you don't have the marks you're just making regular old peach cobbler, and that's boring as hell unless you're a woman named Mabel who makes 8 pitchers of sweet tea an hour and has antiquated views on race relations.
4. Put the peaches in a bowl and let them cool for five minutes, then toss with the sugar, cinnamon, and cornstarch.
5. Make the topping by mixing the dry ingredients together, then mixing the butter in with a pastry cutter until you have pebble-sized chunks. Or just remember what you did last week when I said to do pretty much the exact same thing.
6. Put the peaches in your preferred pie-baking apparatus, then sprinkle the crumble on top.
7. Put the peaches in your preferred pie-baking apparatus, then sprinkle the crumble on top.
8. Let it cool, put it in a bowl with some ice cream and a little balsamic vinegar (trust me on this one), and eat.

cornstarch, cinnamon, sugar, nectarines, vegetable oil, topping, butter, cinnamon, brown sugar, flour, salt

Taken from food52.com/recipes/31111-grilled-nectarine-cobbler (may not work)