Out Of My Comfort Zone: Blueberry Peach Cobbler On The Grill
Some of these evenings have just been outstanding grilling weather, the type that makes you grill, not just makes you think about grilling. And I think one of the best and most enjoyable types of grilling is to use, in at least some way, what the season gives you at that moment.
It just so happens that at this moment, everywhere I look, I am greeted by a bountiful local peach crop along with mounds of fragrant blueberries for contrast. And although I by no means fancy myself as a baker of any sort, I was struck by some wildly uncontrollable urge to make a fresh fruit cobbler out-of-doors, as they say, on my grill.
I did not blindly start throwing things together, mind you. I followed (for the most part) the basics of a good-looking recipe from Iron Chef Michael Symon, as follows:
You’re gonna need:
1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon minced dried lavender (Didn’t have, so I skipped)
1/2 teaspoon salt
1 cup whole milk
1 cup plus 1 tablespoon granulated sugar
Juice and Zest of 1 Lemon
1 vanilla bean, scraped (Substituted a couple drops vanilla extract)
1 1/4 cups fresh blueberries
1 large peach skin removed and thinly sliced
I lit my charcoal, and stabilized the grill at around 325 degrees.
Then, using an 8 inch cast iron skillet, I put the butter in and let it melt into a nice warm butter bath. Let the ooooh’s and aaaaahh’s begin…
As the butter was doing what it does best, melt into a liquid bath, it’s time to mix the other ingredients together so that they can join the fun.
First, get the flour, baking powder, and salt all blended together.
Then stir in the milk, 1 cup sugar, and vanilla extract.
Mix the extra tablespoon of sugar with the blueberries and peach slices.
Once that butter is all nice and melted on the grill, it’s time to add in the batter mixture.
Go ahead and gently dump your blueberry peach mixture right on top, and then put that sweet looking pan back on the grill, indirect side, opposite the side of the hot coals
Put the lid back on the grill and have a seat, put your feet up, and relax. Now the grill’s gonna do all the work. All you have to do is get up, raise the lid, and rotate the ole’ cast iron every 20 minutes or so.
I rotated that pan about 3 times, for almost an hour and a half of cooking time until the crust was brown and the liquid was bubbling up around the fruit like a little blueberry peach geyser. Yes!
The cobbler has worked hard, with all that bubbling and such. Now is the time for it to rest and finish setting up. Give it about 15 minutes or so. Let it rest while you enjoy your dinner, unless, well, this is your dinner…
I don’t judge.
Nothing left to do now except wait. For what, you ask?
For the good old vanilla bean ice cream that’s gonna complete this beauty of a dessert……
The taste was good, but if I had to do this again, and I will, I’ll cut back or delete the wood chips completely. I used a heavy dose of cherry wood, but failed to mention it above with reason.
I believe that a dessert such as this accepts the smoke much more readily than say, a dense piece of meat. Not thinking about this, the smoke was, in my opinion, somewhat heavy and almost gave this cobbler a savory or earthy tone.
Still good, but not needed.
With that, I still have to say,
Life Is Better Wood Fired.