Plant-Based

Grilled Berry Cobbler

If you’re lucky enough to grow fresh berries in your backyard, this super-simple recipe is sure to become your go-to summer dessert! Sprinkle with additional lemon zest and serve with a generous dollop of yogurt and a drizzle of sweet honey.

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Servings
8
Prep Time
15 min
Cook Time
25 min
Duration
40 min

Ingredients

  • 1 cup stemmed and quartered strawberries
  • 1 cup blueberries
  • 1/2 cup each blackberries (halved) and raspberries
  • 1 lemon, zested and juiced
  • 1 cup whole-grain spelt flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup whole milk (TRY: Organic Valley Pasteurized Whole Milk)
  • 1/4 cup organic unsalted butter, melted

Preparation

  1. Preheat a grill to medium-high. Mist a 10-inch cast-iron skillet with cooking spray. In a large bowl, stir together strawberries, blueberries, blackberries, raspberries, lemon zest and lemon juice.
  2. In a separate bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Stir in milk and butter until just combined. Scrape into skillet and sprinkle with berry mixture.
  3. Turn off heat on 1 side of grill. Place skillet on unheated side, close lid and grill until cake is set and edges are golden, 25 to 30 minutes. Let cool slightly. Cut into wedges.

Nutrition Information

  • Serving Size 1/8 of cobbler
  • Calories 195
  • Carbohydrate Content 34 g
  • Cholesterol Content 17 mg
  • Fat Content 2 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 4 g
  • Sodium Content 212 mg
  • Sugar Content 20 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g