MIXED BERRY COBBLER

Makes 12 to 15 servings

Since moving to a more rural part of our home state, my family and I have been exploring the many family-run u-pick farms. We have discovered an abundance of fresh produce—berries—right in our backyard. This berry cobbler is the perfect showcase for those amazing summer fruits. It is quick and easy to put together, and cooking it on the EGG results in a buttery, cakey bite that is bursting with jamlike fruit.

½ cup (112 g/1 stick) unsalted butter

1½ cups (188 g) all-purpose flour

1½ cups (300 g) sugar, plus 2 tbsp (26 g) for topping, divided

2 tsp (9 g) baking powder

½ tsp salt

1½ cups (355 ml) milk

4 cups (580 g) mixed berries, fresh or frozen

TOPPINGS (OPTIONAL)

Fresh whipped cream or vanilla ice cream

Set up the EGG to cook at 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 350°F (180°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Once the cooker comes up to temperature, place a 9 x 13–inch (23 x 33–cm) baking dish on the EGG. Place the butter in the pan to melt. Meanwhile, in a medium-sized bowl, whisk together the flour, 1½ cups (300 g) of sugar, the baking powder and salt. Add the milk, whisking to form a smooth batter.

Pour the batter over the melted butter in the pan. Scatter the mixed berries evenly over the batter and sprinkle with the remaining 2 tablespoons (26 g) of sugar.

Close the lid and bake until the batter is golden brown and the fruit is bubbling, 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Dish out the cobbler while it is still warm and top it with whipped cream or vanilla ice cream, if desired.