In a non-stick, ovenproof 25 centimetre skillet over medium heat on the stove, melt the butter. Add 380 grams of the blueberries and 50 grams of the sugar to the skillet and cook until the mixture has the consistency of jam, about 10 minutes, stirring frequently. Remove from the heat. Add the remaining 380 grams of blueberries, the remaining 50 grams of sugar, the flour, lemon zest, lemon juice and nutmeg and stir to combine. Make sure all of the whole berries are evenly coated.
In a large mixing bowl sift the flour, sugar, baking powder, salt and cinnamon. Combine the melted butter, milk and vanilla and add to the dry ingredients. Continue to mix until well combined, scraping down the sides once. There may still be some lumps. Drop the batter over the fruit in large spoonfuls starting in the middle and working out to the sides, leaving a 2.5 centimetre border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.
Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
Brush the cooking grates clean. Cook the cobbler over indirect medium heat, with the lid closed, for 20 minutes. For even cooking, rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake, with the lid closed, until a skewer inserted into the centre of the crust comes out clean, 25 to 30 minutes. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature.
Brush the cooking grates clean. Cook the cobbler over medium heat, with the lid closed, for 20 minutes. For even cooking, rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake, with the lid closed, until a skewer inserted into the centre of the crust comes out clean, 25 to 30 minutes. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature.
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