1Prepare a grill or campfire for medium heat, using 20 to 24 charcoal briquettes or lump charcoal.
2Place a cast iron skillet on the heat and add 1/2 cup (1 stick) of the butter. When it’s melted, add the blueberries and 1/2 cup of the sugar. Cook until the mixture bubbles and a light syrup forms, about 5-8 minutes.
3Meanwhile, in a medium bowl combine the flour, baking powder, and remaining 1 tablespoon of sugar. Using a fork, 2 knives, or your clean finger, cut in the remaining 1/4 cup of butter until the mixture looks crumbly. Stir in the buttermilk, mixing quickly until the dough just comes together. It will be wet and sticky.
4Stir the blueberry mixture, then drop the dough on top in approximately 1/4-cup lumps.
5Cover the skillet with foil and cook until the filling is bubbly, the cobbler top is firm and rounded, and a toothpick inserted in the topping comes out clean, about 30-40 minutes. Serve warm.
If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
A cobbler is a great way to celebrate summer fruit. Lisa Lavery of the CHOW Test Kitchen loves peaches, and in this video recipe she shares how to make a delicious dessert using CHOW's Easy Peach Cobbler recipe.