- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 10
Ingredients
- 1/2 cup
- cold Compliments Unsalted Butter, cut into 1/2-in. (1-cm) cubes, divided
- 125 mL
- 1 pkg
- Compliments Gluten-Free Cookie Mix
- 400 g
- 1/3 cup
- sliced almonds
- 75 mL
- 6 cups
- peeled and chopped (into large chunks) apples
- 2 cups
- blueberries
- 500 mL
- 1/4 cup
- maple syrup
- 60 mL
- 2 tbsp
- packed brown sugar
- 30 mL
- 2 tbsp
- whisky (optional)
- 30 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- cornstarch
- 15 mL
Directions
- Step 1
- Set aside about 3 tbsp (45 mL) butter. Add remaining butter into bowl with the cookie mix (directly from pkg). Use a pastry-blender to cut butter into cookie mix until it resembles coarse meal (or use fingertips to rub in butter). Add almonds; toss to mix. Set aside
- Step 2
- Melt remaining butter in a 10-in. (25-cm) cast-iron pan on grill preheated to medium. Add apples, blueberries, maple syrup, brown sugar, whisky (if using) and cinnamon. Stir and cook 10 to 12 min., or until fruit starts to soften and juices start to boil.
- Step 3
- Meanwhile, in small bowl, whisk together lemon juice and cornstarch until smooth; stir into fruit mixture. Spread fruit mixture evenly in skillet. Sprinkle reserved cookie mixture evenly overtop.
- Step 4
- Close BBQ lid. Cook 15 to 20 min., or until topping is golden brown and juices are thickened and bubbling.
Tip
If you don’t have a cast-iron skillet, double-up two 9-in. (23-cm) square foil pans to make a "heavier" bottomed baking dish for BBQ baking.
Alternatively, make cobbler up to and including Step 3, then finish by baking in 425˚F (220˚C) oven.
Substitute maple syrup with Compliments Caramel-Flavoured Sundae Syrup for a caramel-apple cobbler.
Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 340
- Fat:
- 11
- Saturated Fat:
- 6
- Carbs:
- 59
- Fibre:
- 2
- Sugar:
- 37
- Cholesterol:
- 25 mg
- Protein:
- 2
- Sodium:
- 190 mg
