In the Kitchen: Grilled cobbler

Abbe Pannucci

In the Kitchen: Grilled cobbler

By Abbe Pannucci, Round Table news editor

Grilled Cobbler


3 1/2 cups sliced nectarines
1/2 cup raspberries or blackberries
1/2 cup blueberries
2 tsp lemon juice
1 1/2 Tbsp sugar
1 1/2 Tbsp brown sugar
1 1/2 Tbsp cornstarch
1/8 tsp cinnamon
pinch of salt

Biscuit Topping-

3 Tbsp butter
1 cup flour
2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
6 Tbsp buttermilk
1/2 tsp vanilla extract


Preheat gas or charcoal grill to medium (or preheat oven to 400°F) and grease a pan or skillet. For the filling, combine nectarines, raspberries, blueberries and lemon juice in a medium bowl. Add sugars, cornstarch, cinnamon, and salt; toss mixture to coat.

For the biscuit topping, cook butter in a saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Set aside. Whisk together flour, baking powder, cinnamon, and salt in a medium bowl. Add brown butter, buttermilk, and vanilla; stir just until moist. Knead mixture 3 or 4 times in the bowl, just until dough comes together.

Spoon filling into skillet; top with spoonfuls of biscuit dough. Grill over indirect medium heat (400°F) with the lid closed for about 25 minutes (or bake about 20 minutes) until juices are bubbling and biscuit topping is golden. Let cool slightly on a wire rack before serving.