Grilled Blueberry Almond Cobbler

For the fruit:
6 cups blueberries (about 2 pounds)
2/3 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons freshly-squeezed orange juice
2 teaspoons almond extract
2 teaspoons orange zest
1/8 teaspoon salt
2 tablespoons unsalted margarine

For the biscuits:
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted margarine, frozen
5 tablespoons pareve whipping cream
1 teaspoon almond extract
1/4 cup sliced almonds

Heat a well cleaned grill to 350 degrees F.
For the fruit: Combine all ingredients except margarine in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with margarine; set aside.

For the biscuits:
Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the margarine into the bowl and toss to coat in flour mixture.
Add 1/4 cup of the pareve cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit. Brush biscuits with remaining 1 tablespoon of the pareve whipping cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are toasted and puffy and golden brown, about 25 to 30 minutes.

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