Cooking for 8 people
Ingredients
-
golden yellow cake mix
- 2 tbsp.
butter, 1 for the pan, one for on top of the batter
- 1
egg
- 1/2 cup
water
- 1 1/2 cups
blueberries
- 1 1/2 cups
strawberries (chopped with stems removed)
- 1/2 cup
sugar
- 1/2 cup
flaked sweetened coconut — ¼ for the berry mixture (¼ cup for the batter mixture)
- 1 tsp.
vanilla
- 1
lemon, used for the juice, plus zest
- 12
cast iron skillet
1Food Prep
Combine the cobbler filling ingredients, and let the berries macerate for 10 minutes.
Next, mix the batter. Then add the coconut to the batter and mix until uniform in consistency.
Now, coat a cast iron skillet with about 1 tbsp. of butter, so the cobbler doesn’t stick — you can also use coconut oil if you have it.
Next, add the berry mixture, then add the batter.
Finally, stir the berry and batter mixture with a spoon a few times so some of the berries can make it to the top, and place a tbsp. of butter on top of the batter.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the cast iron skillet directly over the coals for 25 minutes or until the fruit is bubbling up and the cake has turned golden brown.
Let cool for 5 minutes, then serve warm with vanilla bean ice cream.
Recipe created by Grill Girl Robyn Lindars on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
