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Last week, I had a craving. Not the kind of craving that you can ignore and it will behave itself until you get around to it. Oh no my friends, I was not that lucky. I was absolutely struck by the intense, gotta have it now, planning the recipe before I’m even home, craving. The kind of craving that looms over you until you give in.
That craving was for cobbler.
Not just any cobbler. My Great-Grandmother Molly’s cobbler. If you have ever had her recipe, you might be able to relate. It is absolutely perfect, a divine and flaky and summery treat that only comes once in a blue moon. It is nearly impossible to make it exactly how she did, and this is the first time that I have tried to make it in a few years. Nonetheless, despite a few minor changes and cooking it on the grill, it turned out beautifully.
Yes, I cooked it on the grill. And even though the temperature of a grill is unpredictable and changes frequently, they turned out perfectly. In my house, we try to minimize our use of electricity during peak hours, so we cook most things on the grill or the attached gas stove on our patio. I had heard of grilled doughy desserts, but had never actually attempted it. So, most of the time I was just sitting there, crossing my fingers and waiting for my 5-minute interval timers to go off. I am honestly surprised with how well they turned out! I have a feeling these adorable, mini cobblers will be making an appearance quite frequently this summer.
This dough recipe is not exactly like Molly’s- it doesn’t have exactly the same ingredients, but it is very similar in the sense that it is flaky and ridiculously delicious. I might even venture to say that these were better the next day, but then again I ate 3 of them for dinner so I think they are scrumptious pretty much any time… ever.
Since this was made on my grill, it is difficult to have exact cooking times or temperatures. I accidentally started them on medium, and the temperature gauge on the grill said it was some kind of crazy 650 degrees in there. I don’t know if that is true, but I just went with it and rotated the pan after 5 minutes and turned the temperature down as low as it can go. I think they were on the grill for about a half hour, but I checked them every 5 minutes. You will know they are done when they are lightly golden brown and you can easily lift them out of the muffin tin.
Not only are they seriously tasty, they are also adorably miniature thanks to the muffin tins. You could make them even smaller using miniature muffin tins, but I think that this is the perfect size. Also, you could use any seasonal fruit in this. My family traditionally uses blackberries, but they cost a small fortune in Arizona so I substituted strawberries and peaches.
Mini Strawberry Peach Cobblers
Makes: 12 Mini Cobblers
Prep Time: 30 Minutes, plus at least 1 hour to chill dough
Cook Time: 20-35 Minutes, depending on your grill
2 cups flour
3/4 cup + 2 Tbsp butter, cold, plus some to butter the pan
1 tsp salt
3+ Tbsp ice cold water
1 1/5 cup sugar
3 1/2 tbsp flour
~2 cups fresh fruit, chopped
Dash of cinnamon and nutmeg
Milk and sugar, to brush and sprinkle on top
First, mix together 2 cups of flour and the salt in a large mixing bowl. On a plate, cube the butter (this will make it a little easier to mix in). Add the butter to the flour and with a pastry cutter, mix butter and flour together. In a separate small bowl, whisk together the egg with three tablespoons of ice cold water. Add the egg mixture to the flour and butter and use the pastry cutter to continue to mix it until it starts to hold together. From there, mix in additional tablespoons of water with your hands just until the dough forms a ball. Separate the ball of dough into three parts, wrap with plastic wrap, and chill for at least one hour.
While the dough chills, cut up the fruit into small, 1/2 inch size pieces. Mix 1 1/2 cups sugar with 3 1/2 tablespoons of flour, and stir into the fruit. Add the cinnamon and nutmeg and mix.
Preheat your grill to medium, but be sure that there is a section of indirect heat. Butter the muffin pan well, including the tops around each cup.
Roll out the dough into 1/8 inch sheets. Cut 12 5-inch circles to fit into the bottom of the muffin tin (it is okay to stretch the dough a little to make sure that it over flows a little on the top). Fill each mini cobbler with the fruit filling using a slotted spoon. Cut 12 3-inch circles to cover the top of each cobbler. Use water to seal the top and bottom pieces of dough together, and then crimp with a fork. Use a sharp knife to cut a slit in the top. Repeat for each mini cobbler. Brush the tops with milk and sprinkle generously with sugar.
Place the pan on the indirect heat section of the grill. Check after 5 minutes, rotate the pan 180 degrees, and turn down the heat to low. Rotate every 5-10 minutes until the cobblers are golden in color and slip easily out of the pan, about a half hour. Serve with powdered sugar, and ice cream if you wish. Enjoy!
One of my favorite memories with Molly is when she taught me how to make her cobbler. Of course, mine will never be the same, but I am so thankful for this amazing woman who taught my Mom how to bake, and in turn, led to my passion for cooking.
We miss & love you Molly.
What is your favorite memory in the kitchen with family?
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