Smoked Blueberry Cobbler Recipe

Ingredients

Crust

1½ cups granulated sugar
⅔ cup self-rising flour
⅔ cup whole milk
6 tablespoons butter

Blueberry Filling

2 cans blueberry pie filling
1 tablespoon raw sugar
1 zest from one medium lemon

Mascarpone Topping

170 g mascarpone cheese
55 g heavy cream
85 g confectioners’ sugar

Preparation

1. Preheat smoker to 135°C.
2. To make the cobbler crust, combine sugar, flour, milk and melted butter in a medium-size bowl.
3. Line a deep cast-iron skillet with parchment paper and add blueberry pie filling. Pour the crust mixture evenly over pie filling. Sprinkle raw sugar over the crust mixture.
4. Place the skillet in the smoker and cook until the crust is golden brown, about 2 hours or until a toothpick inserted into the centre comes out clean.
5. Combine mascarpone cheese, heavy cream and confectioners’ sugar in a medium-size bowl. Refrigerate until ready to use.
6. Remove cobbler from smoker and serve half-cup portions with a heaping tablespoon of mascarpone topping and a sprinkle of lemon zest.