Rum-Berry Cobbler

OK so we nailed what can only be described as a perfect 10 in terms of grilled desserts!  Robyn’s Rum-Berry Cobbler (with a few tweaks) proved a massive winner at last night’s dinner.  Both Heather and our dear friend David were speechless!  I decided to prep this dish in the late afternoon with a quick reheat on the grill just after our mammoth meal.  I used a cast iron skillet/pot that I purchased a few weeks ago and it worked like a charm!  So here are the secret ingredients for an amazing grilled dessert!

Ingredients:

2-3 cups fresh berries (blueberries, blackberries, and raspberries)
2-3 tbsp Dark Rum from the Philippines (I’ve used this stuff religiously with amazing flavour results!)
2 teaspoons vanilla
1 cup white sugar (infused with vanilla bean pods)
1 tsp balsamic vinegar (balsamic helps draw out the juice and sugar of the fruit – nice trick Robyn, thanks!)
1 tsp cinnamon
2-3 tbsp butter
** mint or basil (optional) – I used basil as we were out of fresh mint – all the same, it tasted fantastic!

Topping:
1 1/2 cups Bisquick – I couldn’t find “Bisquick” in the market so I made my own: flour, baking p0wder and vegetable oil – simple substitute and it worked fine!
1/2-3/4 c. cup milk
1/8 cup brown sugar
1 tsp vanilla
1 tsp cinnamon

Mix the “Bisquick” substitute, milk, vanilla, brown sugar, and cinnamon together.Mix the berries, white sugar, rum and balsamic vinegar together (and basil if adding) and let the mixture sit for 10 minutes or longer while you assemble the topping. I let it sit for about 25 minutes. Now, pour the berry mixture into a cast iron skillet that can go on the grill. Cut the butter into little pieces and spread on top. Pour the Bisquick mixture on top, it will cover 75% of the berries. Get the grill hot- around 300 degrees. Now, keep the grill at medium to medium low and put the cobbler on indirect heat. Cook uncovered for 30 minutes, give or take, until the fruit is bubbly and the topping is golden brown.

I let this cobbler sit for about 4 hours and then reheated it on the grill still inside the cast iron skillet.  It worked beautifully and was served nice and warm with a big dollop of Caramel/Macadamia Nut ice cream.  Vanilla is great but I couldn’t find a real vanilla ice cream!

That was a fantastic dessert and one we’ll do again and again!

R&H

PS – the look that Heather is giving us is one of “I can’t believe YOU came up with a dessert this good…” Nice to get that kind of look once in a while from the Dessert Queen herself!  Love ya baby!

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