Grilled Blueberry Cobbler Recipes

GRILLED BLUEBERRY COBBLER

Steps:

• 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.

GRILLED BERRY COBBLER RECIPE BY TASTY

Steps:

• Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.
• Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.
• On the grill, using a disposable foil pan or grill proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.
• Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.
• Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F (175˚C) grill for 20 minutes.
• Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).
• Remove from the grill & serve with a scoop of ice cream.
• Enjoy!

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

GRILLED BLUEBERRY-ALMOND COBBLER

Steps:

• Heat a well cleaned grill to 350 degrees F.
• 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.
• For the biscuits:
• 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.
• 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.

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
• Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
• Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

GRILLED SUMMER COBBLER

Steps:

• Heat gas or charcoal grill. Meanwhile, in medium bowl, mix Bisquick mix, 1/2 cup of the sugar and the milk; beat 30 seconds.
• In 9-inch round foil cake pan, melt butter on grill over medium heat. Pour batter over butter in pan. Top with nectarine and blueberries. Sprinkle with remaining 1/4 cup sugar and the cinnamon.
• Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean.

VERY BEST BLUEBERRY COBBLER!

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
• Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
• Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
• Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
• Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
• Enjoy!

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

EASY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
• Melt butter in the preheating oven, about 5 minutes. Remove from oven.
• Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

WARM BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
• Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
• Bake in the preheated oven until cobbler is bubbling, about 30 minutes.