When it comes to grilling, we usually toss burgers or a simple marinated flank steak or chicken on our Big Green Egg. For a change of pace, I decided to make a Grilled Blueberry Cobbler instead of baking it in the oven.
Grilled Blueberry Cobbler
The hubby is in charge of grilling most nights. But when it comes to barbecuing a dessert, that’s my territory! I dusted off my cast iron skillet and filled it with a mixture of plump, juicy blueberries, sugar, cornstarch, and a touch of cinnamon. I also tossed in some lemon zest and lemon juice to balance the sweetness. A biscuit dough was dolloped over the top for that classic cobbled presentation. The fire was hot, hot, hot and I adjusted the vents to keep the temperature between 350º and 400º to the best of my ability. After 20 minutes the filling was bubbling like crazy, so again, I toned down the heat and gave it 10 more minutes till the biscuits were golden.
A Classic Gone Rogue
Fruit cobblers, crisps, and pies are frequent summer desserts at Chez Skinny Chick. The hubby went nuts for my slightly smoky Grilled Apple Crisp, so I thought I’d try my hand at a cobbler. An unusual cooking method for this classic, but perfect when you don’t want to turn on the oven on a sultry summer’s day. I prefer the lesser amount of sugar listed in the recipe, but if your berries aren’t super sweet, you might up the amount. The best review of this grilled blueberry cobbler came from my youngest. He commented, “You know I really don’t like blueberries, but I guess I’d never tasted a really good blueberry dessert till now.” Well said.
More “Throw Something on the Barbie” Recipes from the Sunday Supper Tastemakers
Yup, we’re full swing into barbecue season at my house! Memorial Day weekend is less than a week away and it’s time to stock up on charcoal and propane for your summer grilling. I hope you’ll find some inspiration among all the terrific recipes below.
- Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks
Let’s Get This BBQ Started!
- Bruschetta with Grilled Bread by Wholistic Woman
- Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
- Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch
The Main Event
- Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
- Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
- Buffalo Wing Burger by Red Cottage Chronicles
- Chicken Mazatlan by Palatable Pastime
- Greek Lamb Burgers by Positively Stacey
- Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
- Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
- Grilled Duck with a Red Wine Reduction by Monica’s Table
- Grilled London Broil Steak Tacos by The Freshman Cook
- Grilled Pork and Pineapple Salad by Caroline’s Cooking
- Grilled Ribeye with Simple Spice Rub by Cooking Chat
- Grilled Salami Sandwich by Magnolia Days
- Grilled Flank Steak with Chimichurri Sauce by Angels Home Sweet Homestead
- Hawaiian Chicken Kebabs by Moore or Less Cooking
- Grilled Honey Balsamic Chicken by Alida’s Kitchen
- Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
- Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
- Honey Mustard Grilled Pork Chops by My World Simplified
- How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
- Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
- The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm
On a Side Note
- Easy Garlicky Grilled Polenta by She Loves Biscotti
- Easy Grilled Artichokes by April Golightly
- Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
- Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
- Grilled Corn with Herb Butter by My Imperfect Kitchen
- Grilled Vegetable Pasta Salad by Cookin’ Mimi
Saucy Sentiments and Rebellious Rubs
- Homemade Burger Sauce by Cosmopolitan Cornbread
- Homemade Coffee Steak Rub by Renee’s Kitchen Adventures
- Grilled Banana Boats by Our Good Life
- Grilled Blueberry Cobbler by That Skinny Chick Can Bake
- Grilled Dessert Pizza by Baking Sense
- Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
- Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
- Super Simple Grilled Peaches by And She Cooks
- ½-2/3 cup sugar (use smaller amount if your berries are sweet)
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- 8 cups fresh blueberries
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1½ cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 8 tablespoons butter, frozen
- ½ cup heavy cream, plus more for glazing biscuits
- Coarse sugar, to sprinkle over biscuits
- Preheat your grill to 350º if possible or light your charcoal grill.
- Mix together sugar, cornstarch, and cinnamon. Add blueberries, lemon zest, and lemon juice and mix till combined. Pour into a 9-inch cast iron skillet or disposable aluminum pan.
- Make biscuits by whisking together flour, sugar, baking powder, and salt. Grate the butter into the flour mixture and toss to coat butter with flour. Mix in cream till dough comes together. If needed may add a little more cream till your dough is workable, but try not to overmix so your biscuits remain tender. Either scoop out pieces of dough to place foil over the surface of the blueberries.
- Brush biscuits with cream and sprinkle with coarse sugar, if desired.
- Cover loosely with foil and grill for about 20 minutes, watching grill temperature if using charcoal. After 20 minutes, uncover and grill for another 5-10 minutes till filling is bubbling and biscuits are golden. Cooking time will definitely vary especially if you use a charcoal grill.
- Serve warm with a scoop of vanilla ice cream.
I found ½ cup of sugar to be just right, but if your berries are not sweet, you might want to increase that amount. Use your own discretion with the sugar amount in the filling.
If using a gas grill, you'll have better control of your heat. It may take longer for your cobbler to fully cook.
If you're not sure if your cobbler is fully cooked, cut into one of the biscuits. If it still seems doughy, continue cooking for another 5 minutes and recheck.
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