Summertime is berry-time and we’re flush with blueberries and blackberries, so when that happens we can’t resist making a berry cobbler. The only problem is that we don’t really want to heat up our kitchen with a hot oven, even when we know a delicious treat awaits us. That’s where the trusty barbecue grill comes to the rescue! We can make the same cobbler right on the grill and it’s just as delicious and we don’t suffer the consequences of a hot oven.
A barbecue grill is a magical place for summertime cooking. Of course, we use it to cook up our favorite proteins, like burgers, steak, and grilled salmon, and veggies too, but to use it for dessert is another place where our grill does some of its best work. Just about any fruit will work here, and peaches and nectarines would be a delicious way to change up the recipe, but we’re going black-n-blue here with a heaping bowlful of blueberries and blackberries. The cobbler recipe isn’t any different than the one you might already have in your recipe tins at home, but the novelty of it is that it’s grilled, not baked.
We love the addition of fresh lemon zest into the berry mix – it gives the dish a little bit of citrusy lightness to pair with those sweet berries. The biscuit topping is like a golden crown that sits atop our cobbler, and it’s the perfect complement to the sweet berries. It is an absolute must to cool down a cobbler before you dig in – those berry juices and the skillet are just too hot to handle right away. This cooling process gives that juice time to thicken and set up, but not so much that it doesn’t still deliciously ooze on your plate with beautiful berry juice.
A scoop of cool vanilla ice cream is one of our favorite ways to complete the dessert. The best part is that we can stay outside and cool while our berry cobbler gets the barbecue-treatment. It’s just as good as it is from our ovens but WAY more satisfying when eaten in the outdoors and not in our hot kitchen. Besides, it’s a fun way to impress friends and family at a backyard barbecue, with a barbecue black ‘n blue cobbler skillet.
Barbecue Black 'N Blue Cobbler Skillet
40 minutes to prepare serves 6-8
- 3 cups blueberries
- 2 cups blackberries
- 2 teaspoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 ½ tablespoons granulated sugar
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons cornstarch
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup + 2 tablespoons buttermilk
- ½ teaspoon vanilla
- 5 tablespoons cold butter, cubed
- Preheat grill to medium (400°F) and coat a 10-inch cast iron skillet with cooking spray or butter. Set aside.
- Mix brown sugar, granulated sugar, cornstarch, cinnamon, and salt together in a bowl. Set aside.
- In a large bowl, toss blackberries and blueberries with lemon juice and lemon zest. Sprinkle sugar mixture over top and toss gently to combine. Pour berries into prepared cast iron skillet and set aside.
- Prepare biscuit topping. Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl until combined. Add cubed butter and mix, using a pastry cutter or clean hands, until combined. Add buttermilk and vanilla extract and stir until batter is moistened. Lightly flour clean hands and knead until dough comes together.
- Pour biscuit batter over top of the berries.
- Grill the cobbler over indirect medium temperature heat with the lid closed, 20-25 minutes until berry juices are bubbling and biscuit topping is golden brown.
- Cool on a wire rack - using oven mitts to transfer the very hot cast iron skillet. Once cooled, the cobbler is ready to serve!
Recipe adapted from Tutti Dolci.