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2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/2 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup crushed graham crackers
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/3 cup butter

In a large bowl combine blueberries, raspberries, blackberries, granulated sugar, tapioca, cinnamon, ginger, and salt. Let berry mixture sit for 15 minutes, stirring occasionally. In a 2-quart disposable foil pan place the fruit mixture. Cover pan tightly with foil.

For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place foil pan on rack in the center of grill. Cover; grill for 30 minutes. Meanwhile, for the topping, combine crushed graham crackers, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Uncover pan. Sprinkle topping evenly over fruit mixture in foil pan. Cover grill; cook for 10 to 15 minutes more or until mixture is bubbly and fruit has thickened. Cool on wire rack for 20 minutes. Serve warm.

Makes 6 servings.

graham crackers
brown sugar

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