What could possibly be better than a sweet, gooey, summer berry cobbler with a perfectly crisp buttery crumble? Not much unless you put it on lightly grilled flatbread, with a smear of ricotta cheese, those same berries, sweetened to perfection with brown sugar and just a splash of almond extract. Now we’re talking. Oh and whip up some heavy cream with a splash of pineapple juice to stiff peaks to top it off and oh my goodness, are you in for a treat.
Perfectly ripened summer berries all by themselves are well just that, perfection. Take advantage of the briefest of time during the year when local berries are bursting off the bushes. Make jellies and jams, cobblers and pies, or pop them in your mouth all by themselves. Just do it before the good stuff is gone until next summer.
This version of a cobbler is super simple and easy to do right out on the grill. It is safe to say that you probably haven’t had anything quite like this hand held cobbler. Use whatever berries look and taste the best or do a mix-up of different kind’s berries for a one of a kind super summer treat!
Summer Berry Cobbler Flatbread
4 cups berries - raspberries, blackberries, strawberries, blueberries
3/4 cup brown sugar, plus extra to dust peaches
2 teaspoon almond extract
2 tablespoons all purpose flour
Unsalted butter, to coat
1/4 cup all purpose flour
1/2 cup vanilla wafers, crushed, plus more for garnish
1/8 cup brown sugar
1/4 cup unsalted butter, cold, half a stick, cut into very small cubes
1. Preheat grill to medium high heat, for direct and indirect heat grilling.
2. Let dough sit out at room temperature for 15 minutes.
3. Flour/flatten dough into an oblong shape about a ½” thick and lightly oil one side of each pizza dough.
4. Place directly over flame and grill lightly on each side, about 45 seconds to 1 minute per side and remove.
5. Place berries, brown sugar, flour, almond extract in a mixing bowl and mix to combine.
6. In a separate mixing bowl, combine the flour, wafers and brown sugar.
7. Add cubed butter. Using fingers, combine it until it has the texture of a very course bread crumb.
8. Smear equal parts of the ricotta on each dough, top with berry mixture and then the crumble.
9. Place on top rack of grill over indirect heat side or in a 425 degree oven on a baking sheet/stone.
10. Cook, rotating once or twice, until golden brown and bubbling.
11. Remove from grill and let stand to cool slightly. Cut into individual pieces, top with whip cream and serve.