Grilled Blackberry Cobbler
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!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 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!