No need to heat up your kitchen with the oven this summer, make this Grilled Blackberry Cobbler. A fluffy biscuit topping, fresh berries, and super delicious; plus, vegan!
I had planned to share another dessert with you, this week, but then I picked a bucket of fresh blackberries from my parent’s backyard. I knew that I had to make something very delicious with it, the caveat being that there was no way I was turning on the oven. There hasn’t been much talk here on the blog about my life post-move to Las Vegas. What I will say, for now, is that I am enjoying myself and acclimating fairly well to the heat.
One “problem” I have, is that my kitchen is about 4 to 5 degrees warmer than the rest of the house – before cooking starts. So, that means that it ranges from 79F to 85F on most hot days. Now do you see why I refuse to turn the oven on? That being said, it has motivated me to get even more creative with my outdoor cooking, which can also help with camping cooking!
My mission with this grilled blackberry cobbler was to create pretty nice dish that could be served at a cookout or party, but could be cooked solely outside. And, you can probably guess from this post that it was a SUCCESS! Sweet – but not too sweet, fluffy – but with a sweet crust, and something of which you’ll be grabbing second helpings.
This grilled blackberry cobbler recipe was based off of this Savory Tomato Cobbler I made last year, and honestly, didn’t need much tweaking to bake in on the grill. Give the savory version a try if you have the chance, but don’t have much of a sweet tooth! Either one will be great for 4th of July.
Speaking of the 4th, check out more festive recipes on some of my favorite blogs!
- White Bean Pizza Burgers – From My Bowl
- Mom’s Vegan Potato Salad – Conscious Chris
- New England style Chik’n Salad Rolls – Vegan Catman
- Antipasto Skewers – Sweet Simple Vegan
- Tempeh “Ribs” with Peach BBQ Sauce – Vegan Travel Eats
- Mediterranean-Style Black Bean Burgers – The Vegan Jetsetter
- Cheesy Burger Tater Bites – Vegan, What?
- Hemp Seed Pesto Pasta Salad – Plant Philosophy
- Cheesy Pasta Salad w/ Tempeh Bacon Crumbles and Spinach – Plant Based Jane
- 3 cups blackberries
- 1 cup blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch or arrowroot powder
- 3/4 cup unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable shortening
- 1/2 cup plain, unsweetened non-dairy milk
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons turbinado sugar, or coarse sugar
- For the filling: Preheat grill to roughly 425F, I typically light the outside burners and keep them at medium-low (on the dial). Lightly oil an 8-inch cast iron skillet and place blackberries, blueberries, sugar, and starch inside, stirring until evenly coated. Smooth berries into an even layer.
- For the biscuit topping: In a large mixing bowl, sift all-purpose flour, whole wheat pastry flour, baking powder, sugar, and salt, together. Using a fork or a pastry cutter, cut shortening into flour until the mixture resembles small crumbles.
- Next, add non-dairy milk and vanilla to the flour mixture, and fold together until there are no dry spots. No need to mix until smooth. Place 2-tablespoon-sized dollops over the top of the berry mixture, then sprinkle turbinado sugar over the top.
- Place cobbler in the center of the grill, and cook for 30-35 minutes, or until the biscuits are lightly browned on top. You may need to monitor the grill heat, as it will typically increase the longer it's on. Once baked, allow cobbler to cool for 5 to 10 minutes before serving. I love it with vegan whip or vanilla ice cream on top!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
Lastly, keep your eyes peeled!! Vegan Yack Attack On the Go!pre-sale orders should be shipping in the next couple of days, if they haven’t already. I can’t wait for y’all to see them!!
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