1 cup Self Raising Flour
100 g Unsalted Butter
2/3 cup Caster Sugar, divided
1/3 cup Buttermilk
2 tsp Vanilla Extract, divided
1 x 250 g Punnet Strawberries, hulled and quartered
1 x 125g Punnet Raspberries
1 x 125g Punnet Blueberries
1/4 cup Flaked almonds
Icing sugar, to dust
Thickened cream, to serve
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.
In a bowl mix together the flour, unsalted butter and ⅓ cup of the caster sugar. Using fingertips, rub together until mixture resembles fine breadcrumbs. Add the buttermilk and 1 teaspoon of the vanilla, and combine. Mixture will form into a wet dough. Set aside.
In a separate bowl mix together the berries, the remaining sugar (⅓ cup) and remaining vanilla extract (1 teaspoon). Toss to combine.
Divide the berry mixture between 4 ramekins. Gently press berries to compact into ramekins. Top with the cobbler mixture, then sprinkle with the flaked almonds.
Once the barbecue is preheated, make adjustments to the burner control(s) if required for the indirect baking setting. Place the berry cobblers on and cook for 35-40 minutes or until golden and cooked through.
Dust the cobblers with icing sugar and serve with the thickened cream.