Preheat grill to 400 degrees F. You are using the 2 zone method for this recipe. That means 1/2 your grill burners will be turned on, 1/2 will be turned off. The cobbler will be baked on the side with the burners turned off. Use a good quality grill thermometer and place it right on the grill grate on the indrect heat side of the grill to ensure your grill is running at the right temperature, which is 400 degrees. I never trust the gauge on top of the grill. It's giving you the heat at at the top of the grill which can vary wildly from the temperature where your food is!
Butter the inside of 1 large cast iron pan, or 4 small cast iron pans, Set aside.
For the macerated blueberries:
In a large bowl combine the blueberries, sugar and orange juice. Mix and allow to soften for at least 30 minutes, up to 4 hours.
For the blueberry filling:
In a large bowl combine sugar, corn starch, cinnamon, nutmeg, salt and orange juice. Stir well. Pour over macerated berries, and mix until combined thoroughly. Pour into cast iron pan(s). Sett aside.
For the topping:
Combine flour and butter in a bowl, and cut together with a fork, or a pastry cutter, or your hands. Add sugars, cinnamon, nutmeg, baking powder, and salt. Mix until combined.
Pour milk into bowl, mix until combined. Using a spoon, or your hand, drop small pieces of the batter over top of blueberry mixture. It's suppose to look rustic so it's okay to drop randomly.
Place on the grill over indirect heat and bake for about 30 minutes, or until the top is golden brown and the blueberries are soft.
Remove from the grill carefully.
You can serve hot or cool. Scoop ice cream or whipped cream over top if desired.
Serve with a big old blueberry loving smile!
Notes
Recipe created by Kim Beaulieu of Kiss My Smoke for Reckitt Benckiser, Finish® and Walmart