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Prep Time
15 mins
Total Time
40 mins


1/2 cup
cold Compliments Unsalted Butter, cut into 1/2-in. (1-cm) cubes, divided
125 mL
1 pkg
Compliments Gluten-Free Cookie Mix
400 g
1/3 cup
sliced almonds
75 mL
6 cups
peeled and chopped (into large chunks) apples
2 cups
500 mL
1/4 cup
maple syrup
60 mL
2 tbsp
packed brown sugar
30 mL
2 tbsp
whisky (optional)
30 mL
1/2 tsp
ground cinnamon
2 mL
2 tbsp
lemon juice
30 mL
1 tbsp
15 mL


Step 1

Set aside about 3 tbsp (45 mL) butter. Add remaining butter into bowl with the cookie mix (directly from pkg). Use a pastry-blender to cut butter into cookie mix until it resembles coarse meal (or use fingertips to rub in butter). Add almonds; toss to mix. Set aside

Step 2

Melt remaining butter in a 10-in. (25-cm) cast-iron pan on grill preheated to medium. Add apples, blueberries, maple syrup, brown sugar, whisky (if using) and cinnamon. Stir and cook 10 to 12 min., or until fruit starts to soften and juices start to boil.

Step 3

Meanwhile, in small bowl, whisk together lemon juice and cornstarch until smooth; stir into fruit mixture. Spread fruit mixture evenly in skillet. Sprinkle reserved cookie mixture evenly overtop.

Step 4

Close BBQ lid. Cook 15 to 20 min., or until topping is golden brown and juices are thickened and bubbling.


If you don’t have a cast-iron skillet, double-up two 9-in. (23-cm) square foil pans to make a "heavier" bottomed baking dish for BBQ baking.
Alternatively, make cobbler up to and including Step 3, then finish by baking in 425˚F (220˚C) oven.
Substitute maple syrup with Compliments Caramel-Flavoured Sundae Syrup for a caramel-apple cobbler.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
11 g
Saturated Fat:
6 g
59 g
2 g
37 g
25 mg
2 g
190 mg
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