I was about eight years old when my grandfather first introduced me to the heaven on earth that is fruit cobbler.
And boy, had I been missing out before!
I was at a family get-together when I took my first-ever bite — the perfect balance struck between buttery, flaky crust and juicy peach slices. I even dressed up my plate with a small side scoop of vanilla ice cream! The coolness of the fruit combined with the warmth of the breading, I decided, made for the ideal dessert.
Are you a cobbler fan, too? If so, what is your favorite fruit to mix into this classic dessert dish?
If you are looking for ways to bring cobbler to the table in an easy and timely manner, check out our recipe for grilled blueberry cobbler cups. All you need is a couple cups-worth of ripe blueberries, raw biscuit dough, and a piping hot grill. And what’s more, you won’t believe how elegant these sweet treats look when finished!
To learn how take make your own grilled cobbler today, check out the ingredients list and cooking directions below. Then, watch the video for more in-depth details.
Will you give these mini-cakes a try? Personally, I can’t wait to whip up a batch for my next back porch get-together. Let us know your favorite way to prepare cobbler in the comments!
- 4 cups blueberries
- ¼ cup sugar
- 2 tbsps. flour
- 1 pack biscuit dough
- 3 spoonfuls whipped cream
- Wash and strain the blueberries, then dump them into a large bowl.
- Add the sugar and flour to the bowl and stir using a rubber spatula.
- Scoop the coated blueberries into three small, flower-shaped baking cups. Place the cups on a grill tray, then cover the tray and set it on the heated grill for ten minutes.
- Using a spoon, stir the blueberries in the baking cups to release the juice. Ensure the cups are fully cooled before touching them.
- After stirring, set the tray bake on the grill for five more minutes of cooking.
- Cover the blueberries, now simmering, with pieces of raw biscuit dough. Grill again until the dough bakes golden brown.
- Allow the mini cobblers to cool, then spoon small dollops of whipped cream on top of each cake before serving.
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