Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Blueberry Cobbler

IdahoeggerIdahoegger Posts: 17
edited November -1 in EggHead Forum
In a nonstick, ovenproof 10 inch skillet over medium heat melt 2 T of unsalted butter. Add 2 cups of blueberries and 1/3 cup of sugar, stirring frequently until the mixture has the consistency of jam (10 to 20 minutes) Remove from heat. Add 2 more cups of blueberries, another 1/3 cup of sugar, 1 T all-purpose flour, 1 t lemon zest, 1 T lemon juice and 1/2 t nutmeg. Stir to combine. Make sure all the whole berries are evenly coated.[p]In a large mixing bowl, sift 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar 1 1/2 t baking powder, 1/4 t kosher salt and 1/2 t cinnamon. In a separate bowl mix 1/2 cup of whole milk, 1 t vanilla extract, and 4 T of unsalted melted butter. Add this to the dry ingredients and mix until well combined scraping down the sides once.[p]Drop the batter in spoonfuls, starting in the middle and working out to the sides, leaving a 1 inch border of exposed fruit around the outside edge. The batter will expand while cooking so don't worry if there seems to be a shortage of batter.[p]Cook over indirect heat at 400 degrees until a skewer inserted in the center of the crust comes out clean (30 to 45 minutes)[p]Let stand 10 minutes and top with whipped cream if desired.
I like pouring half-n-half over mine in a bowl.

Sign In or Register to comment.