Cast Iron Blackberry Cobbler with Marissimo Whipped Cream
Don’t stop with dinner, dessert can come off the grill too! This decadent dish is smokey and sweet with the incredible flavor of northwest grown blackberries being complemented by the addition of Made Marion marionberry hard cider and a buttery batter that smooths it all out.
For the Cobbler:
- 1 Stick Salted Butter
- 1 Cup All-purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 Cups Half & Half
- 1/4 Cup 2 Towns Ciderhouse “Marissimo” apple-blackberry wine
- 1 cup sugar
- 1 tsp Vanilla extract
- 1 Lemon
- 2 Cups Blackberries (bonus points if you can find Marionberries!)
For the Glaze:
- 1 Cup Heavy Whipping Cream
- 2 TBS Confectioners Sugar
- 1 1/2 TBS 2 Towns Ciderhouse “Marissimo” apple-blackberry wine
Preheat your Green Mountain Pellet Grill to 375 degrees. Place one stick of butter onto a cast iron skillet and set the skillet on the grill grates. Move the butter as it melts to coat the entire cooking surface of the pan and ensure that it browns evenly.
In a medium sized mixing bowl, combine the flour, baking powder, and salt. Stir in the milk, Marissimo apple-blackberry wine, 1 cup of sugar, the lemon juice/zest, and vanilla. Take the skillet off the grill and pour the melted butter into the mixture. Whisk the batter together, pour it into the skillet, and top with the blackberries.
Bake the cobbler for 25-35 minutes, or until golden brown. While it cooks, pour the heavy whipping cream in a bowl and whisk until soft mounds form. Add the sugar gradually, and continue to whip until the cream forms stiff peaks. Fold in the Marissimo, but do not overmix. Refrigerate until the cobbler is ready.
After 25-35 minutes, remove the cobbler and let cool. Top with your Marissimo whipped cream and enjoy!