Grilled Blueberry Cobbler
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 4
- Sugar
- 38
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 474
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
Ingredients
Filling:
6 1/4 cups fresh blueberries (about 3 pints)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 teaspoons chopped thyme
1/2 teaspoon kosher salt
Zest and juice of 1 large lemon (about 2 teaspoons zest and 1/4 cup juice)
1 teaspoon pure vanilla extract
Biscuits:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon lemon zest (from about 1/2 large lemon)
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into small pieces, cold
1/3 cup buttermilk
2 tablespoons turbinado sugar
Vanilla ice cream, for serving, optional
Directions
- 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.