Grilled Fruit Cobbler

A summertime twist on a favorite sweet treat

Posted on June 11, 2019

Hooray for berry season! And I’m happy to report they’re coming in fat and sweet thanks to all the rain we had this winter.  Once June and July roll around, I am not much for heating up the house with the added boost of my oven. I don’t let that stop me from baking, however, especially when it’s so easy, delicious, and fun to do it outdoors on the grill. This cobbler uses any berries (and even cherries) that you fancy, and a scoop of vanilla ice cream on top makes it a perfect dessert after a warm-weather dinner. Because this uses a biscuit-style topping, it’s also a great summer brunch dish garnished with a dollop of whipped cream. Terryl Gavre, owner of Cafe 222 and co-owner of Bankers Hill Bar + Restaurant; breadandbutterismyjam.com

Grilled Fruit Cobbler

Ingredients

Berry Filling

6 cups berries
1 cup pitted black cherries
2 Tbsp all-purpose flour, combined with 1 Tbsp cornstarch
¾ cups superfine sugar (or granulated sugar)
1 tsp ground cinnamon
1 tsp orange zest
½ tsp salt
2 Tbsp butter

Biscuit Topping

1 cup all-purpose flour
½ cup cake flour
1/3 cup superfine sugar
2 tsp baking powder
1 Tbsp orange zest
2/3 cup buttermilk
¼ cup butter, melted & brought back to room temperature

Directions:

To prepare cobbler

1. Turn on only one side of heat or spread briquettes out over only one half of grill and preheat to read 350º-375º.

2. Place fruit in large bowl. Combine flour, cornstarch, sugar, cinnamon, orange zest, and salt in small bowl and sprinkle over fruit. Transfer to buttered 9- to 10-inch cast iron pan.

3. Cut butter into small pieces and dot around evenly over fruit. Cover tightly with foil. Place on grill and cook for 10-15 minutes until fruit softens and juice is bubbly and thick.

While fruit is cooking, prepare biscuit topping

1. Sift all dry ingredients together in medium bowl. Sprinkle zest over top of dry ingredients and evenly distribute with a fork.

2. In a separate bowl, stir together buttermilk and melted butter, and then add to dry mixture. Gently fold to just combine (dough will be shaggy).

3. Once fruit is cooked, slide off heated side of grill and add dollops of biscuit dough over the top of fruit (like making dumplings). Close lid on grill and bake, uncovered, on non-flame side until biscuit topping is thoroughly cooked and golden brown, about 15 minutes. Allow to cool at least 15 minutes before serving.