grilled skillet cobbler


I love a good cobbler. There’s something about those syrupy, bubbling juices that I just can’t resist (Truthfully, in my eagerness to enjoy every bite, I often burn my tongue in the process!). When I recently craved a fruit dessert, I turned to the grill for my cooking method to avoid heating up the kitchen.

Grilled Skillet Cobbler

A blend of nectarines and berries topped with brown butter biscuit dough makes for one fine cobbler. I don’t own a cast-iron skillet so the cooking times I suggest may vary slightly depending on what type of skillet you use. Grilled or baked, you’ll find this cobbler simple yet satisfying.

Grilled Skillet Cobbler

Grilled Skillet Cobbler

Grilled Skillet Cobbler
3 1/2 cups sliced nectarines
1/2 cup raspberries
1/2 cup blueberries
2 tsp lemon juice
1 1/2 Tbsp sugar
1 1/2 Tbsp brown sugar
1 1/2 Tbsp cornstarch
1/8 tsp cinnamon
pinch of salt

Biscuit Topping
3 Tbsp unsalted butter
1 cup flour
2 Tbsp sugar
2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
6 Tbsp low-fat buttermilk
1/2 tsp vanilla extract
1/2 Tbsp Turbinado sugar

Preheat gas or charcoal grill to medium (or preheat oven to 400°F) and grease a 10-inch skillet. For the filling, combine nectarines, raspberries, blueberries, and lemon juice in a medium bowl. Add sugars, cornstarch, cinnamon, and salt; toss mixture to coat.

For the biscuit topping, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Set aside. Whisk together flour, sugar, baking powder, cinnamon, and salt in a medium bowl. Add brown butter, buttermilk, and vanilla; stir just until moist. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.

Spoon filling into skillet; top with spoonfuls of biscuit dough and sprinkle with turbinado sugar. Grill over indirect medium heat (400°F) with the lid closed for about 25 minutes (or bake about 20 minutes) until juices are bubbling and biscuit topping is golden. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.

Yield – 8 servings
Calories – 175
Carbs – 31


  1. I love using the grill and that is a super idea to grill the cobbler so the house doesn’t heat up. The berries with nectarines look divine, wishing I could have a bite, I bet it was delish!

  2. Laura, you had me at, “brown butter biscuit dough” let alone “Grilled Skillet Cobbler”! Your cobbler looks amazing and your technique is innovative to use an outdoor grill. No better way to prepare fresh summer stone fruit or berries for dessert (at least in my book) than serving up a comforting, warm and sweetened just right cobbler! Thank you for sharing, m’lady!

  3. If you’re going to burn your tongue on anything it might as well be a bubbly, fruit-filled, cobbler (I do that with pies too!). 😀

    This is mouthwatering!

  4. I have plans to make a raspberry peach cobbler this week…and after seeing yours, I may move it up a couple days!! Terrific topping!!!

  5. It’s definitely been too hot to bake (though I’ve had to fire up the oven, if it were completely up to me, I would opt not to) so this is PERFECT. All I need is some ice cream!

  6. I love the idea of using your grill for a cobbler! Keep the heat out of the house, I say! All that fresh fruit looks amazing – definitely a dessert worth burning your tongue over!

  7. Oh I love love this gorgeous grilled treat!!! I think treats like this are so delicious grilled, it gives it so much flavor! Yum, Hugs, Terra

  8. Looks really delicious! Cobbler is relatively new thing for me. I know it’s been around, but it’s not something that I order for desserts outside and I don’t really make at home, so I haven’t had a really good one. I should try making this at home. Sounds fun and easy with skillet!

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