Matt’s Berry Biscuit Cobbler

Name: Matt&rsquo;s Berry Biscuit Cobbler
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: AMERICAN
Ingredients: 2 lb. (910 g) mixed berries; 3/4 cup (5 1/4 oz./165 g) firmly packed light brown sugar; 3/4 cup (4 3/4 oz./150 g) granulated sugar; 2 1/2 Tbs. potato or tapioca starch; Grated zest and juice of 1/2 lemon; 2 tsp. kosher salt; 1 1/2 tsp. vanilla extract; Pinch of ground cinnamon; 2 cups (8 oz./250 g) all-purpose flour; 1 Tbs. granulated sugar; 2 tsp. baking powder; 1 tsp. kosher salt; 1 1/2 cups (11 1/2 fl. oz./360 ml) heavy cream; Vanilla ice cream; Fresh mint for garnish

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 6

Cookbook author and television host Tyler Florence says this cobbler is a longtime specialty of Matt Masera, his corporate chef and “an insanely good pastry chef.” When Florence is thinking about dessert, he often goes to Masera, and this cobbler couldn’t be easier to make. The rustic hominess of the dish lends itself perfectly to the end of a cookout meal, says Florence. Scooped into bowls and topped with ice cream, it’s truly one of those desserts that appeals to all ages and can be tailored with any fruit to fit the seasons. The recipe is featured in his new cookbook, American Grill: 125 Recipes for Mastering Live Fire. The cobbler can be cooked in a baking dish or a stainless-steel fry pan, which is safe to use on an outdoor grill.

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Ingredients:

For the cobbler filling:

2 lb. (910 g) mixed berries
3/4 cup (5 1/4 oz./165 g) firmly packed light brown sugar
3/4 cup (4 3/4 oz./150 g) granulated sugar
2 1/2 Tbs. potato or tapioca starch
Grated zest and juice of 1/2 lemon
2 tsp. kosher salt
1 1/2 tsp. vanilla extract
Pinch of ground cinnamon

For the biscuit top:

2 cups (8 oz./250 g) all-purpose flour
1 Tbs. granulated sugar
2 tsp. baking powder
1 tsp. kosher salt
1 1/2 cups (11 1/2 fl. oz./360 ml) heavy cream

For serving:

Vanilla ice cream
Fresh mint for garnish

Directions:

Preheat a charcoal or gas grill to medium heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 350°F (175°C). If too hot, close the air vents and cool the heat down.

To make the cobbler filling, in a large bowl, toss the berries with both sugars, the starch, lemon zest, lemon juice, salt, vanilla and cinnamon. Place in a large cast-iron skillet or a grill-safe fry pan or baking dish and press into an even layer. Set aside.

To make the biscuit top, in the bowl of a stand mixer fitted with the flat beater, combine the flour, granulated sugar, baking powder and salt and gently mix together on low speed. Slowly pour the cream into the mixer and blend just until fully combined.

Using a portion scoop or a large spoon, place 6 large dollops of biscuits across the top of the berries, spaced evenly. Place the baking dish or pan on the cooler side of the grill and close the lid. Cook for 15 minutes. Rotate the dish or pan front to back and cook until the biscuits are golden brown and the fruit is bubbling and thick, about 10 minutes more.

Serve warm with vanilla ice cream and garnish with fresh mint leaves. Serves 6.

Adapted from American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence (Abrams Books, 2024)

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