Skillet Blueberry Almond Cobbler Food

GRILLED BLUEBERRY COBBLER

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-low; after about 15 minutes, turn off the middle burner (you want the temperature to be 325 degrees F). For charcoal grills, bank one chimney starter full of lit and ash-covered briquettes to one side of the grill (be sure to consult the grill manufacturer's guide for best results).
• For the filling: Combine the blueberries, granulated sugar, cornstarch, thyme and salt in a large bowl. Fold in the lemon zest, lemon juice and vanilla. Set aside while you make the biscuit dough.
• For the biscuits: Whisk the flour, granulated sugar, baking soda, lemon zest and salt in a medium bowl. Work the butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together in a shaggy dough. (Don't overmix the dough.)
• Pour the filling into a 10-inch cast-iron skillet. Tear the dough into 8 even pieces, flatten them slightly with your hands and then arrange them on top of the blueberries. Sprinkle the top of the biscuits with the turbinado sugar.
• Put the skillet onto the indirect (no flame) side of the grill. Close the lid and cook until the biscuits are a golden and the filling is bubbling, 35 to 40 minutes. Let cool for 1 hour before serving.
• Serve with vanilla ice cream, if desired.

SKILLET BLUEBERRY SLUMP

Steps:

• Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally., Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.

SKILLET BLUEBERRY COBBLER

Steps:

• 1. Preheat oven to 400. Melt butter in large cast iron skillet, 10 to 12 inches is good. add blueberries and 2 Tbsp. of the sugar. Stir gently and cook just til berries begin to soften. if mixture seems at all dry, add water.
• 2. Meanwhile, whisk together flour, remaining 3/4 cup sugar and baking powder and the salt in medium bowl. Add milk and stir to make a thick batter. Spoon batter onto the fruit. drag a spatula or spoon through the batter to make streaks of white and blue. Don't mix thoroughly. Bake til tester inserted in biscuit top comes out clean and fruit is bubbling around the edges, about 20 minutes. Serve warm with whipped cream or ice cream if you wish.
• 3. You can make this dessert with frozen blueberries, blackberries, or peaches. Let the fruit thaw at room temperature first. If you don't have a cast iron skillet, any ovenproof skillet will work. The cobbler is best served warm directly from the pan. if you have leftover, scrape cobbler into a nonreactive container.

SKILLET BLUEBERRY COBBLER

Steps:

• Preheat oven to 400°F.
• Melt the butter in a 10 or 12-inch cast-iron skillet.
• Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
• Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
• Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
• Add the milk and stir to make a thick batter.
• Spoon batter onto the fruit.
• Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
• Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
• Serve with whipped cream or ice cream, if desired.
• Note: You can make this with fresh or frozen peaches or other berries as well.
• If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
• The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.

BLUEBERRY-CARAMEL SKILLET COBBLER

Steps:

• Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
• Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
• Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.

CAST-IRON BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
• Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
• Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

GRILLED BLUEBERRY-ALMOND COBBLER

Steps:

• Heat a well cleaned grill to 350 degrees F.
• For the fruit: Combine all ingredients except butter in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter; set aside.
• For the biscuits:
• Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the butter into the bowl and toss to coat in flour mixture.
• Add 1/4 cup of the cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit. Brush biscuits with remaining 1 tablespoon of the heavy cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes.

ALMOND BLUEBERRY COBBLER

Steps:

• Set oven to 350°F.
• In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
• In a mixing bowl mix sugar and flour.
• Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
• Add Almond extract.
• In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
• Pour blueberry and butter mixture into your baking dish.
• Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
• Lightly sprinkle a little more cinnamon on top
• Place in oven and cook for 1 hour at 350°F.