Grilled Blueberry-Almond Cobbler

Ingredients

• 1 teaspoon almond extract 
• 2 teaspoons almond extract 
• 0.3 cup almonds sliced
• 1 teaspoon double-acting baking powder 
• 2 pounds blueberries 
• 4 tablespoons butter unsalted frozen ()
• 0.3 cup flour all-purpose
• 0.8 cup flour all-purpose
• 0.7 cup granulated sugar 
• 2 tablespoons granulated sugar 
• 5 tablespoons heavy cream 
• 3 tablespoons orange juice freshly-squeezed
• 2 teaspoons orange zest 
• 0.1 teaspoon salt 
• 2 tablespoons butter unsalted

Equipment

• bowl
• cake form
• grill

Directions

1. Heat a well cleaned grill to 350 degrees F.
2. Combine all ingredients except butter in a nonreactive bowl and toss to coat. Turn into an 8 by 8-inch disposable aluminum cake pan and dot with butter; set aside.
3. Combine flour, 1 tablespoon of the sugar, baking powder, and salt in a medium bowl and mix until evenly combined. Grate the butter into the bowl and toss to coat in flour mixture.
4. Add 1/4 cup of the cream and almond extract and mix to moisten thoroughly. Knead until dough just comes together and is smooth. Divide into 8 pieces and place on top of fruit.
5. Brush biscuits with remaining 1 tablespoon of the heavy cream, sprinkle remaining 1 tablespoon of the sugar on top, and scatter with almonds.
6. Place on the grill, close cover, and grill until fruit is bubbling and biscuits are risen and golden brown, about 25 to 30 minutes.