Dessert on the Grill

June 27, 2014 2:30 pm

Now that the days are getting longer, all grill masters are brandishing their BBQ utensils and licking their chops in anticipation for the deliciousness sure to follow.

While meat lovers are probably dreaming of the perfect burger, grilled salmon, ribs or fall-off-the-bone chicken, those of us with a sweet tooth have reason to rejoice too! No longer is the grill reserved for our favourite farm animals—here’s your chance to get creative.

In Jamie Purviance’s Weber’s Real Grilling, multiple dessert recipes and techniques are provided to round out your meal with something sweet. Why not go all the way from appetizers to dessert on the grill? A one-stop shop for the ideal summer supper!

Skillet Blueberry Cobbler

INGREDIENTS

  • 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 lemon juice
  • ¼ teaspoon grated nutmeg
  • 1¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

  1. In a nonstick, ovenproof 10-inch skillet over medium heat, melt the butter. Add 2 cups of the blueberries with ¼ 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 ¼ 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.
  2. 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.
  3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  4. 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.
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