Enjoy an easy dessert from the grill with blueberry cobbler smoked over pecan wood for a fresh, amazing treat that bakes while you eat dinner.
For the Cobbler Filling:
Zest from 1 lemon
1tspfresh lemon juice
For the Batter:
½stick salted butter
Light your grill and set it up for two zone cooking, establishing temperature at 350° F.
While the grill is pre-heating, prepare the cobbler filling by bringing ½ cup of water to a boil in a medium-size sauce pan. Whisk in the sugar until it’s dissolved, then add the remaining cobbler filling ingredients, sprinkling the flour evenly so it doesn’t clump. Return mixture to a low boil, cover, remove from heat and set aside.
In a medium-size mixing bowl, combine all the ingredients for the batter, except the butter. Whisk together thoroughly.
Melt ½ stick butter over low heat in a 12″ cast iron skillet. Remove from heat and slowly pour the batter mix directly into the melted butter.
Using a spoon, gently place the cobbler filling mixture and all the juice over the top of the batter.
Add one chunk of pecan wood to the hot coals, then place the cast iron pan, uncovered, over indirect heat on the grill, and close the grill’s lid. Allow the cobbler to bake for 35-45 minutes until the top is golden brown.
Remove the cobbler from the grill, and allow it to cool for at least 10 minutes. Serve with optional vanilla ice cream.
If there’s one sweet treat that comes to mind when I think of childhood, it was those Hostess blueberry pies. Oh, and the homemade apple pies my grandma used to make. But try as I might, I can’t replicate them. Anyway, I don’t think they even make the blueberry pies anymore, though I do see the apple and cherry on occasion. In any case, I ate my share of those pies back in the day.This smoked blueberry cobbler reminds me of those pies that I loved so much, but better. Like way better. Like it’s not an even close type of better. What’s best, this smoked blueberry cobbler recipe is simple, easy, and can be popped into the grill or smoker while you’re eating dinner, using residual heat from the meal you just cooked.