Red, White and Blue Cobbler
July 3, 2014
Just because July 4th has come and gone doesn’t mean that you can’t enjoy this patriotic red, white and blue cobbler recipe from Robyn Medlin-Lindars of GrillGrrrl.com.
This cobbler combines strawberries, blueberries and coconut for the perfect outdoor dessert to serve this Fourth of July. Made in a skillet, this cobbler bakes on the grill while you enjoy your first course- pull it off after 30 minutes when it is warm and bubbly and pair with ice cream. There will be no leftovers with this decadent dish!
- 1.5 cups blueberries
- 1.5 cups strawberries (chopped with stems removed)
- ½ cup sugar
- ½ cup flaked sweetened coconut- ¼ for the berry mixture, ¼ cup for the batter mixture.
- 1 teaspoon vanilla
- 1 lemon- used for the juice, plus zest
- 2 tablespoons butter- 1 for the pan, one for on top of the batter
- Jiffy golden cake mix
- 1 egg
- ½ cup water
12 ” Cast iron Skillet
Combine the blueberries, strawberries, coconut, lemon juice, zest, sugar and vanilla and let the berries macerate for 10 minutes. Meanwhile, mix the batter with the egg and water. Add the coconut to the batter and mix until uniform in consistency. Next, make sure your grill or oven is preheated to 350 degrees. If cooking on a grill create an indirect zone by pushing the coals to one side for baking the cobbler (direct = cooking on top of the coals, indirect= cooking on the other side where there are no coals).
Coat the cast iron skillet with butter (approx. 1 tbsp. worth) so the cobbler does not stick. (You can also use coconut oil if you have it). Add the berry mixture. Next, add the batter. Stir the berry and batter mixture with a spoon a few times so some of the berries can make it to the top.
Bake on the grill or in the oven for 25 minutes or until the fruit is bubbling up and the cake has turned a golden color.
Let cool for 5 minutes, then serve warm with ice cream. Warning, this cobbler is supremely addictive! You will have multiple servings!