Skillet Blueberry Cobbler
Enjoy a tasty dessert perfect for grilling!
Let’s not kid ourselves. Dessert is the most important part of any meal. So keeping that in mind, we proudly present this incredible blueberry cobbler recipe — perfect for KOAers cooking some or all of your meal on the grill in the great outdoors. May it bring you as much happiness as it’s brought us.
- 2 tablespoons unsalted butter, softened
- 4 cups fresh or thawed frozen blueberries, divided
- 1/2 cup granulated sugar, divided
- 1 tablespoon all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon grated nutmeg
- 1-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- In a nonstick, ovenproof 10-inch skillet over medium heat, melt the butter. Add 2 cups of the blueberries with 1/4 cup of the sugar, stirring frequently until the mixture has the consistency of jam, about 10 minutes. Remove from the heat. Add the remaining 2 cups of blueberries, the remaining 1/4 cup sugar, the flour, lemon zest, lemon juice, and nutmeg to the cooked berries 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 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.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Cook the cobbler over indirect medium heat, with the lid closed, for 20 minutes. For even cooking, carefully 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. Add ice cream on top if desired.