Grilled Blueberry-Almond Cobbler

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 8 servings
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For the fruit:

6 cups blueberries (about 2 pounds)

2/3 cup granulated sugar

1/4 cup all-purpose flour

3 tablespoons freshly-squeezed orange juice

2 teaspoons almond extract

2 teaspoons orange zest

1/8 teaspoon table salt

2 tablespoons unsalted butter

For the biscuits:

3/4 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/8 teaspoon table salt

4 tablespoons (1/2 stick) unsalted butter, frozen

5 tablespoons heavy cream

1 teaspoon almond extract

1/4 cup sliced almonds


  1. Heat a well cleaned grill to 350 degrees F.
  2. For the fruit: Combine all ingredients except butter in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter; set aside.
  3. For the biscuits:
  4. Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the butter into the bowl and toss to coat in flour mixture.
  5. Add 1/4 cup of the cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit. Brush biscuits with remaining 1 tablespoon of the heavy cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes.