Grilled Smoked Apple Cobbler

Ingredients:

• 8 apples (about 1.8 kg), peeled and thinly sliced ​​(try a mix of Granny Smith and Gala)
• 1 tsp vanilla extract
• 1/3 cup + 3 tablespoons granulated sugar + extra for sprinkling
• 8 tablespoons chilled unsalted butter, diced
• 1.5 cups premium flour
• 1 tbsp baking powder
• 0.5 cups of sour milk or kefir
• Vanilla ice cream and caramel sauce, for serving
• Special equipment: cast iron frying pan with a diameter of 25 cm.

Preparation:

1. Preheat the grill, preparing the direct and indirect heat zones. On a gas grill (with 3 or more burners), turn all burners to medium-high heat; after about 15 minutes, turn off one side burner and reduce the heat of the others to medium. On a charcoal grill, place one chimney starter of burnt-out charcoal briquettes on one side of the grill. If you have a gas grill, add soaked wood chips for a smoky flavor (be sure to follow your grill's instructions). If your grill has a thermometer, aim to maintain a temperature of approximately 350°F (175°C).
2. Place the apples, vanilla, 1/3 cup sugar, 2 tablespoons butter, and a pinch of salt in a large bowl and toss to combine. Transfer to a 10-inch cast-iron skillet. Set aside.
3. Combine the flour, baking powder, remaining 3 tablespoons sugar, and a pinch of salt in a food processor and pulse until evenly distributed. Add the remaining 6 tablespoons butter and pulse until the butter pieces are no larger than peas. Add the buttermilk and pulse until the dough begins to form a ball.
4. Spoon batter over the apples by the heaping tablespoon. Sprinkle generously with sugar. Place the skillet over direct heat, cover, and bake, rotating halfway through, until the apples are bubbling and golden brown on the sides, 15 to 20 minutes. Move the skillet to indirect heat, cover, and bake until the batter is cooked through and golden brown, about 15 more minutes.
5. Remove the pan from the grill and let cool for 10 minutes. Serve the cobbler with ice cream and caramel sauce.