Grilled Summer Berry Cobbler with Real California Ice Cream

PREP TIME: 10 minutes

COOK TIME: 55 minutes

YIELD: 6-8 servings

Preheat the grill to 350-400°F.

In a medium bowl, toss 1 cup each of the blueberries and strawberries in ¼ cup of the sugar, all-purpose flour, lemon zest, and lemon juice. Set aside.

Warm a 10-inch cast iron skillet on the stove over medium heat. Melt the butter, swirl around the pan, then add the remaining blueberries and strawberries along with remaining ¼ cup of the sugar. Stir to combine and cook, stirring frequently, for 10 minutes or until the fruit has softened and has the consistency of jam. Remove from the heat and stir in the lemony berry mixture, tossing to coat the uncooked fruit thoroughly.

In a large mixing bowl, sift in the flour, sugar, baking powder, kosher salt, and cinnamon. Stir to combine. In a separate bowl, stir together the melted butter, milk, and vanilla, then fold into the dry ingredients using a spatula. Mix until just combined, scraping down the sides once. Drop large spoonfuls of the batter into the skillet with the fruit, starting at the middle and working towards the edges, but leaving at least 1 inch of space from the edge of the pan. The batter will expand, so it doesn’t need to completely cover the fruit.

Place the cobbler over indirect, medium heat and close the grill. Bake for 40-45 minutes, turning occasionally to ensure even cooking. The batter should start to brown on top–it’s done when a skewer or tester inserted into the center should come out clean.

Remove from the grill and cool on a wire rack for 10 minutes. Serve warm with a scoop of Real California vanilla ice cream!

NOTE: Cobbler is a crowd-pleaser anytime of year, but this grilled version with fresh berries is a grand slam during those warmer summer months. It’s also versatile–try it with any combination of berries, or with leftover grilled peaches–just about any mix of summer fruit will work, you’ll just need 4 cups of it.

Recipe Courtesy of James Collier / Paprika Studios