Instructions
- Prepare the grill for Indirect, Medium Heat cooking, 325°–375°F, and preheat for at least 15 minutes.
- Set the grill to 350°F and preheat for at least 15 minutes.
- Add the blueberries and water to a medium sauce pot on the stove or side burner and bring to a simmer.
- Add the blueberries and water to a medium sauce pot on the stove and bring to a simmer.
- Whisk the sugar and flour together in a small bowl and add the blueberries.
- Prepare the grill for cooking over medium heat (400°F) .
- Cook until the blueberries have released their juice and the mixture has thickened enough to coat the back of a spoon, about 10 minutes.
- Brush the cooking grates clean. Cook the cobbler over 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.
- Add the lemon juice, cook for a minute longer, and remove the berries from the heat.
- For the batter, whisk the flour and sugar together in a medium mixing bowl. Combine the milk and vanilla then whisk it into the flour mixture. The batter should be a pancake-like consistency.
- Cut the butter into slices and place in a 10" grill-safe skillet. Put the dish in the grill to melt the butter, about 3 minutes.
- Pour the batter into the pan and dollop the blueberry filling over the surface of the berries.
- Cook until the top of the batter is golden brown, 25–30 minutes. Let the cobbler rest for at least 5 minutes before serving.
Filling
Batter
Special Equipment
- nonstick ovenproof [conversion imperial="10-inch" metric="25-centimeter"] skillet
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