There is really nothing you can’t make on the grill, even dessert. That is why grilling is not just for meat anymore! What is great about grilling is that you can literally make your appetizer, entree, sides and dessert all at the same time. You can use a variation of direct vs. indirect heat and accomplish the entire dinner in one step. This takes out the running back and forth from the grill back to the kitchen out of the equation. This also eliminates the probability of burning something while you make that dash back into the kitchen.
So eat, drink, and be merry by the grill and enjoy this easy cobbler recipe!! Plus, anything with RUM as an ingredient is always Mucho mejor!!
2-3 cups fresh berries (blueberries, blackberries, – I used half cherries- yum!)
1-2 tblsp white rum
2 teaspoons rum
1-2 teaspoons vanilla
1-1.5 cups white sugar or splenda (depending on how sweet the fruit is and how sweet you like your cobbler)
1 tsp balsamic vinegar (balsamic helps draw out the juice and sugar of the fruit)
1 tsp cinnamon
2-3 tblsp butter
** mint or basil (optional)
1 1/2 cups bisquick
1/2-3/4 c. cup milk
1/8 cup brown sugar
1 tsp vanilla
1 tsp cinnamon
Mix the berries, white sugar, rum and balsamic vinegar together (and mint or basil if adding) and let the mixture sit for 10 minutes or longer while you assemble the topping.
Mix the bisquick, milk, vanilla, brown sugar, and cinnamon together.
Now, pour the berry mixture into either a disposable aluminum baking pan (8″X8″) or use a cast iron skillet that can go on the grill. Cut the butter into little pieces and spread on top. Pour the bisquick mixture on top, it will cover 75% of the berries.
Get the grill hot- around 300 degrees (usually, you have grilled something else at this point and the grill is already hot from that). Now, keep the grill at medium to medium low and put the cobbler on indirect heat. This means that you may have grilled something else, the grill is already heated up, and you leave one burner on and put the cobbler near the burner or hot charcoals, but not directly on top.
Cook uncovered for 30 minutes, give or take, until the fruit is bubbly and the topping is golden brown.
Service with vanilla ice cream of course! You will have seconds!!