This cast iron cobbler combines strawberries, coconut and blueberries — red, white and blue — for the perfect outdoor grilled dessert to serve on Memorial Day, the Fourth of July or any holiday.
Made in a cast iron skillet, the colorful cobbler bakes on the grill while you enjoy your first course. Pull the grilled dessert off the cooker after 30 minutes when it is warm and bubbly.
Pair the patriotic-colored cast iron cobbler with ice cream for a tasty topping.
There will be no leftovers at your backyard barbecue when you use a cast iron skillet to grill this decadent dessert recipe!
- 1.5 cups blueberries
- 1.5 cups strawberries (chopped with stems removed)
- ½ cup sugar
- ½ cup flaked sweetened coconut – ¼ for the berry mixture, ¼ cup for the batter mixture.
- 1 teaspoon vanilla
- 1 lemon – used for the juice, plus zest
- 2 tablespoons butter – 1 for the pan, one for on top of the batter
- Jiffy golden cake mix
- 1 egg
- ½ cup water
Tools needed: 12″ Cast iron Skillet
Combine the blueberries, strawberries, coconut, lemon juice, zest, sugar, vanilla and let the berries macerate for 10 minutes.
Meanwhile, mix the batter with the egg and water. Add the coconut to the batter and mix until uniform in consistency.
Next, make sure your grill or oven is preheated to 350 degrees. If cooking on a grill create an indirect zone by pushing the coals to one side for baking the cobbler (direct = cooking on top of the coals, indirect = cooking on the other side where there are no coals).
Coat the cast iron skillet with butter (approx. 1 tbsp worth) so the cobbler does not stick. (You can also use coconut oil if you have it). Add the berry mixture. Next, add the batter. Stir the berry and batter mixture with a spoon a few times so some of the berries can make it to the top.
Bake on the grill or in the oven for 25 minutes or until the fruit is bubbling up and the cake has turned a golden color.
Let cool for 5 minutes, then serve warm with ice cream. Warning, this cobbler is supremely addictive! You will have multiple servings!
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