400 grams
fresh or thawed frozen blueberries, divided
100 grams
granulated sugar, divided
1 tablespoon
all-purpose flour
1 teaspoon
finely grated lemon zest
1 tablespoon
fresh lemon juice
¼ teaspoon
freshly grated nutmeg
Batter
175 grams
all-purpose flour
100 grams
granulated sugar
1½ teaspoon
baking powder
¼ teaspoon
kosher salt
½ teaspoon
ground cinnamon
55 grams
unsalted butter, melted
120 milliliters
whole milk
1 teaspoon
pure vanilla extract
Instructions
In a nonstick, ovenproof 25-centimeter skillet over medium heat on the stove, melt the butter. Add 380 grams of the blueberries and 50 grams of the sugar to the skillet and cook until the mixture has the consistency of jam, about 10 minutes, stirring frequently. Remove from the heat. Add the remaining 380 grams blueberries, the remaining 50 grams sugar, the flour, lemon zest, lemon juice, and nutmeg and stir to combine. Make sure all of the whole berries are evenly coated.
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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 2.5-centimeter border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Brush the cooking grates clean. Cook the cobbler over indirect 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.
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.