Lemon Cardamom Blueberry Cobbler

This blueberry skillet cobbler is a fun take on a classic, made even simpler with a granola topping that gives you all the crunchy, buttery texture of a crumble without the extra prep. Cooked on the grill in the Alpine Outdoor Collection Round Skillet, the blueberries cook down into a jammy, tart filling while the granola becomes crisp and fragrant, infused with cardamom, cinnamon, and a hint of smoke from the grill. It’s a versatile recipe that works just as well for a relaxed dessert as it does for a special occasion brunch, especially when served warm with a scoop of ice cream or a dollop of yogurt or crème fraiche.

For the crumble:

Preheat a grill on medium-low heat (about 350°F) with the lid closed. Place granola, almonds, cinnamon, cardamom and butter in a Mixing Bowl. Add a pinch of salt and stir to combine. Set aside.

For the cobbler:

Place blueberries, flour, brown sugar, lemon zest and lemon juice in a Mixing Bowl. Stir to combine.

Place the Alpine Outdoor Collection Round Skillet on the grill grates, and add the butter to the pan. Heat the pan with the lid closed until the butter is melted and just starting to brown, about 5 minutes.

Pour the blueberry mixture into the preheated Round Skillet and close the grill lid. Cook until the blueberries are bursting and the liquid starts to thicken, about 8-10 minutes.

Open the grill hood and sprinkle the granola mixture over the top of the blueberries. Close the grill hood and continue cooking until the granola is slightly browned, and the blueberries are cooked down and have a jam-like consistency, about 5 minutes longer.

Remove skillet from the heat and set aside on a heat-safe surface to cool slightly. Serve the cobbler warm, topped with scoops of vanilla ice cream.