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Recipe from Weber's Real Grilling™ by Jamie Purviance

Skillet Blueberry Cobbler

Print

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Grilling Time

    45 to 50 mins

People
Serves 6 to 8
Prep Time
20 mins
Grilling Time
45 to 50 mins

the Ingredients

20151023095406 Row Desserts 12
  • 2 tablespoons unsalted butter, softened
  • 4 cups fresh or thawed frozen blueberries, divided
  • ½ cup granulated sugar, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly grated nutmeg

Batter

  • 1¼ cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract

Special Equipment

  • nonstick ovenproof 10-inch skillet

Instructions

  • 01In a nonstick, ovenproof 10-inch skillet over medium heat on the stove, melt the butter. Add 2 cups of the blueberries and ¼ cup 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 2 cups blueberries, the remaining ¼ cup sugar, the flour, lemon zest, lemon juice, and nutmeg and stir to combine. Make sure all of the whole berries are evenly coated.
  • 02In 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 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.
  • 03Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 04Brush 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 center 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.
Ingredients
Instructions

  • the Ingredients

    20151023095406 Row Desserts 12
    • 2 tablespoons unsalted butter, softened
    • 4 cups fresh or thawed frozen blueberries, divided
    • ½ cup granulated sugar, divided
    • 1 tablespoon all-purpose flour
    • 1 teaspoon finely grated lemon zest
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon freshly grated nutmeg

    Batter

    • 1¼ cup all-purpose flour
    • ½ cup granulated sugar
    • 1½ teaspoon baking powder
    • ¼ teaspoon kosher salt
    • ½ teaspoon ground cinnamon
    • ¼ cup unsalted butter, melted
    • ½ cup whole milk
    • 1 teaspoon pure vanilla extract

    Special Equipment

    • nonstick ovenproof 10-inch skillet

  • Instructions

    • 01In a nonstick, ovenproof 10-inch skillet over medium heat on the stove, melt the butter. Add 2 cups of the blueberries and ¼ cup 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 2 cups blueberries, the remaining ¼ cup sugar, the flour, lemon zest, lemon juice, and nutmeg and stir to combine. Make sure all of the whole berries are evenly coated.
    • 02In 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 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.
    • 03Prepare the grill for indirect cooking over medium heat (350° to 450°F).
    • 04Brush 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 center 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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