3 cups blueberries
2 cups blackberries
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
1 ½ tablespoons granulated sugar
1 ½ tablespoons brown sugar
1 ½ tablespoons cornstarch
¼ teaspoon cinnamon
½ teaspoon kosher salt
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon kosher salt
¼ cup + 2 tablespoons buttermilk
½ teaspoon vanilla
5 tablespoons cold butter, cubed
Preheat grill to medium (400°F) and coat a 10-inch cast iron skillet with cooking spray or butter. Set aside.
Mix brown sugar, granulated sugar, cornstarch, cinnamon, and salt together in a bowl. Set aside.
In a large bowl, toss blackberries and blueberries with lemon juice and lemon zest. Sprinkle sugar mixture over top and toss gently to combine. Pour berries into prepared cast iron skillet and set aside.
Prepare biscuit topping. Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl until combined. Add cubed butter and mix, using a pastry cutter or clean hands, until combined. Add buttermilk and vanilla extract and stir until batter is moistened. Lightly flour clean hands and knead until dough comes together.
Pour biscuit batter over top of the berries.
Grill the cobbler over indirect medium temperature heat with the lid closed, 20-25 minutes until berry juices are bubbling and biscuit topping is golden brown.
Cool on a wire rack – using oven mitts to transfer the very hot cast iron skillet. Once cooled, the cobbler is ready to serve!