If you are looking for a dessert that is incredibly easy while also being incredibly delicious, well then you have found the perfect patriotic dessert that checks all the boxes! This Red, White and Blue 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.
When I first started grilling, believe it or not, I got very excited about the idea of baking on the grill. Because if you can grill meat on the grill, why could you not also do things like bake a pie or a cobbler? This is when I developed my “Meal on the Grill™” concept where you can make everything on the grill, starting with appetizers all the way to dessert, by maximizing the space on your grill.
Made in a cast iron skillet, this colorful cobbler bakes on the grill while you enjoy your first course. The beauty of this recipe is that its pretty easy to swap out with any fruit that is in season. While the grill is hot from grilling your first course, add your cobbler and let it bake for about 25 minutes or until it is warm and bubbly. While you eat your main, the cobbler bakes on the grill until it is time for the dessert grand finale.
Serve this hot off the grill warm and bubbly with vanilla ice cream and try not to eat more than one bowl- you won’t be able to, I promise!
There will be no leftovers when you make this, I promise. If there are, I guarantee you’ll eat this for breakfast the next day. This may be one the most addictive dessert recipes in my repertoire. Enjoy!
- 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!
Try my Blueberry Peach Cobbler made on a Pit Barrel Cooker. Don’t have a Pit Barrel but want to check out why so many people love them? Click here to use my affiliate link and shop around for a new barrel cooker. Using my affiliate links helps keep this website active.
If you liked this recipe, check out these other cast iron desserts!