For several years now, I have been cooking outside during the hot months — simply by bringing portable electric appliances outside or by cooking over the charcoal grill. And recently, we decided to invest in a 3-burner outdoor propane stove (this is the one we got).
I'm loving it! It came with a barbecue box that covers 2 burners, and that can function as an oven as well as the usual grilling applications. For the third burner, we purchased a reversible cast iron grill/griddle. Both the box and the grill/griddle are removable, which offers the option of cooking right over the burners — like for pressure canning, or making a stew or sauce in a Dutch oven, or even using a big cast iron skillet.
I have tried so. many. things. on the stove already. Just about everything is turning out fantastic. Want to see? I often post pictures of what I'm doing on Instagram with the hashtag #cookingoutside.
The best part? My cooking isn't heating up the house!
Okay, that isn't the only best part. The other is that it's fun. 🙂
One of my recent #cookingoutside adventures was this scrumptious berry cobbler. I made it grain-free for 2 reasons. First, one member of our family is still on a gut-healing diet. And second, I am currently following Trim Healthy Mama (with a traditional food bent) and I needed this particular dish to be low-carb.
Not grain-free? Feel free to replace the coconut flour with your choice of flour — perhaps sprouted flour or a gluten-free flour — or just use your favorite crumble topping instead.
Grain-Free Mixed Berry Cobbler
Use any combination of berries, and although I used the grill‘s barbecue box, you can use any oven.
- 4 cups fresh or frozen mixed berries
- 1/4 cup coconut flour (or flour of choice)
- 1/4 cup unsweetened shredded coconut
- 1/2 cup flax seed meal
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 to 1 teaspoon cinnamon
- 1/4 cup dry sweetener of choice or powdered stevia to taste
- 6 tablespoons coconut oil or butter, softened
- homemade whipped cream (whip heavy cream with sweetener of choice to taste)
Preheat oven to 375 degrees Fahrenheit. (You guessed it — I used the grill‘s barbecue box.)
Put berries in bottom of 10″ cast iron skillet (or baking dish). Combine all other ingredients in small mixing bowl, cutting in coconut oil or butter with a fork. Pour topping over berry mixture and spread out fairly evenly. Bake for 25 minutes, or until browned and bubbly. If the berries were fresh, cooking time may be shorter. Let cool slightly before serving. Top with whipped cream.
Do you love to cook outside, too? Please tell me about your @TradCookSchool #cookingoutside adventures! If you're on social media, tag and share images on Facebook, Instagram, or Twitter so I will see them!
This post was featured in 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts, 57 Trim Healthy Mama Potluck Dishes With No Funky Ingredients, and 17 Stevia-Sweetened Desserts (that actually taste GOOD!).
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