Wash and chop up all of the fruit. Combine the water and 1/3 cup of the honey, stir until incorporated. Heat up the cast iron pan over high heat and once hot add in all the fruit with the honey/water mixture, it should all fit in the pan and will quickly cook down.
Bring it to a bubble and reduce to medium heat, let bubble for 2-3 minute before sifting in 2 tbsp of rice flour (which acts as a starch) and stir in until thickened. Turn the stove off and stir in the vanilla and whiskey, they are added last to retain more of their flavor but the strong whiskey flavor will still cook off on the grill.
Let cool and meanwhile mix up your oat mixture.
Chop the fresh rosemary, removing the thick stem and making sure you mince the leaves well. Mix together the oats, rosemary, cinnamon, pepper, salt, coconut oil, as well as the remaining 1/3 cup of honey and 2 tbsp of rice flour. Drop clumps of the oat mixture over the cooked fruit in the skillet, leaving small sections purposely uncovered so the fruit can bubble through.
Heat up the grill on medium heat and cover for at least 3 minutes. Put the skillet on the grill and reduce to medium-low heat, cover and cook for about 30 minutes or until bubbling and the oats are crispy brown. When putting the cobbler in and checking on it, just lift the lid a little or much of the heat will escape and it will no longer act as an oven. If you don’t have a grill you can bake in the oven at 350F for 30 minutes.
Once cooked turn off your grill and let the cobbler cool at least 10 minutes before digging in. This is great topped with whipped cream, ice cream, or greek yogurt, so enjoy!