Guilt-Free Peach Cobbler

In a shallow dish, combine orange juice, honey, and ginger. Add peaches and marinate at room temperature for 1 hour, turning occasionally. Preheat oven to 450°F.

In a medium bowl, combine biscuit mix, cornmeal, crystallized ginger, and 2 tablespoons sugar. Using your fingers, toss mixture to break up any clumps of chopped ginger. Stir in milk until just combined.

Turn dough onto a lightly floured surface, knead twice, and pat into 7-inch square. Cut into 4 equal pieces and pat sides to round edges. Transfer biscuits to a parchment-lined baking pan, lightly brush with milk, and sprinkle tops with remaining 1 teaspoon sugar. Bake until golden, 11 to 12 minutes. Cool biscuits on a wire rack.

Heat grill to medium-low and brush grates liberally with oil. Remove peaches from marinade (reserve liquid) and grill, cut-side down, for 12 minutes. Then flip and continue to grill until peaches are easily pierced with a skewer, 12 to 15 more minutes.

Meanwhile, in a medium pot, bring marinade to a boil until reduced by about one-third, about 10 minutes. Place each biscuit into a bowl, add 3 peach halves, and top with warm sauce.