Growing up, my family always had a boysenberry patch along the side of the house. There were so many times my friends and I would be out there in the summer sun picking and eating the warm berries. Our fingers and clothes would be stained purple from the berry juice and our arms scratched up by the thorny vines. It never dawned on us to pt on long sleeves, and it was way more fun to try to get the berries without getting scratched! This recipes reminds me of all of the berry cobblers, crisps, and shortcakes that we would enjoy during summer picnics and parties, and just because we had so many berries!
serves 10 to 12
Use any berries that you want, except strawberries. Boysenberries, blackberries, and marionberries are great for making up the bulk or even on their own. Blueberries will give off a beautiful aroma and, mellow berry goodness, while raspberries will also lend a nice perfume as well as add a nice tarty-ness. If you are near a Trader Joe’s, they generally always have great deals on berries.
For the berries:
8 cups fresh mixed berries, except strawberries
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
For the cobbler dough:
2 cups all-purpose flour, plus more for dusting board
2 tablespoons granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
1 stick (1/2 cup) cold butter, cut into 8 pieces
3/4 cup cold buttermilk, plus 2 tablespoon for brushing tops of dough
For serving: Vanilla ice cream or whipped cream… or both!
Extras: 10-inch cast iron skillet
Method: Indirect heat
Preheat and stabilize grill for indirect heat at 375°F.
Toss together the berries, sugar, flour, and cinnamon in a large mixing bowl; set aside while you make the cobbler dough.
I like to make the cobbler dough in the food processor because it’s faster, but a large mixing bowl and a fork or pastry blender works just as well. Add all of the dry ingredients for the cobbler dough to the bowl of a food processor; pulse a few times to combine. If you are not using a food processor, whisk the dry ingredients to combine. Add the cold butter and pulse until you have pieces the size of small peas. Pour in the 3/4 cup buttermilk and pulse until the dough just comes together. Turn out onto a lightly floured surface and push together and then flatten to 1/2 inch thick. Use a 2-inch round cutter and cut out circles of dough. Scraps can be pushed together and cut.
Pour the berries into 10-inch skillet and top with dough circles. Brush tops with with the remaining 2 tablespoons of buttermilk. Place the skillet on the side of the grill away from the heat. Close the grill cover and bake for 20 minutes and then rotate the pan 180 degrees to facilitate even browning. Close cover and bake for another 20 minutes. The top should be golden brown and you should be able to see the berries bubbling through the topping. Remove from grill and let cool for 30 minutes before serving.