Recipe courtesy of Zac Young
Recipe courtesy of Zac Young
Watch how to make this recipe.
Grilled Blueberry Cobbler
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- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 474 mg
This cobbler is made in a cast-iron skillet right on the grill. It's packed full of juicy blueberries and flavored with lemon and thyme. Fresh herbs and sweets are a match made in heaven, and even better when you don't have to turn on your oven!
- Level: Easy
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 474 mg
Ingredients
Filling:
Biscuits:
Directions
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23m
Easy
CLASS
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-low; after about 15 minutes, turn off the middle burner (you want the temperature to be 325 degrees F). For charcoal grills, bank one chimney starter full of lit and ash-covered briquettes to one side of the grill (be sure to consult the grill manufacturer's guide for best results).
- For the filling: Combine the blueberries, granulated sugar, cornstarch, thyme and salt in a large bowl. Fold in the lemon zest, lemon juice and vanilla. Set aside while you make the biscuit dough.
- For the biscuits: Whisk the flour, granulated sugar, baking soda, lemon zest and salt in a medium bowl. Work the butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together in a shaggy dough. (Don't overmix the dough.)
- Pour the filling into a 10-inch cast-iron skillet. Tear the dough into 8 even pieces, flatten them slightly with your hands and then arrange them on top of the blueberries. Sprinkle the top of the biscuits with the turbinado sugar.
- Put the skillet onto the indirect (no flame) side of the grill. Close the lid and cook until the biscuits are a golden and the filling is bubbling, 35 to 40 minutes. Let cool for 1 hour before serving.
- Serve with vanilla ice cream, if desired.
