Our stove just broke and no one seems to carry the replacement part that we need. So we’ve been doing a lot of grilling. Blackberries are nice and ripe in the south so we decided to make some yummy cobbler. I’ve never baked anything on the grill but it’s honestly just like cooking in a stove. We have a gas grill so it heats more evenly. Baking on the grill is much easier than it sounds.
Before you get started with your cobbler start the grill and let it run on high so it’s nice and hot when you put in your cobbler.
Wash your berries and drain all the water off of them. If you’re using frozen berries you can simply drain any fluid out of the bag. Squeeze half a lemon over your berries. In a small bowl mix your sugar, lemon zest and flour. Then coat your berries evenly with the mixture. (My mixture wasn’t drained very well due to the kids making it) Set your berry mixture into your baking dish and set aside.
Next prepare the biscuit topping. Mix the flour, sugar, baking powder and salt in a bowl. Cut your butter into pieces and place in the dry mix. Using a pastry whisk, blend everything together until it’s crumbly. In a small bowl, beat the egg and vanilla extract together with a fork. Pour into crumble mixture and continue blending.
Spread your biscuit topping over your berry mixture. Then sprinkle sugar and cinnamon over the top of the topping. Turn your grill to a medium heat and place your baking dish directly in the center on the grates. Close the top. Bak on the grill until the fruit is bubbly (which will happen first) and the crust is golden brown.
Serve by itself or a la mode or whipped cream! We like our by itself though.
- Berry Filling
- 6 cups fresh or frozen blackberries, raspberries and blueberries, rinsed and drained
- 1 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1/2 lemon, juiced
- 3 tablespoons (22.5 grams) all-purpose flour
- Biscuit Topping
- 1 cup plus 5 tablespoons all-purpose flour
- 6 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, chilled & cut into bits
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- Turn your grill on high to preheat. This recipe can be done in a stove as well at 350 degrees. Lightly butter 9 X 9 inch Pyrex glass dish or Pie pan that is made of ceramics that can withstand very high heat.
- Preparing the Mixed Berry Filling: Place berries into prepared baking dish. Squeeze half a lemon over the berries. In a small bowl, combine sugar and lemon zest. Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture cover the berries evenly. Set aside.
- Prepare the Biscuit Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry whisk, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With the pastry whisk, toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined. It should crumbly but if you overwork the dough it's ok.
- Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. If the dough is too soft simply flatten it in your hands and break it into pieces across your berries. Sprinkle biscuit topping with sugar and cinnamon.
- Bake the Cobbler: Your grill should be perfectly heated now, lower to a medium flame to bake. Bake in preheated grill until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. If your cooking in the oven, prevent over-browning of topping by covering with a sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
- Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream.