A super southern one pan dessert, this smoked blackberry cobbler is spiked with bourbon and topped with a brown sugar streusel crumb.
Grilled and smoked desserts make a perfect finish to a summer meal. If you cooked the rest of the feast outdoors, why heat up the house? This smoked blackberry cobbler bakes right on the grill, delivering gentle smoke and caramelized fruit without firing the oven.
You can convert a grill into an oven by setting up two-zone cooking and using the cool side, or use a ceramic kamado/egg style cooker with indirect heat. This recipe also works great in pellet grills — no extra wood chunks required. For a mild fruity smoke, use apple or cherry wood.
The streusel topping behaves like a brown sugar cookie dough crumb — sweet, buttery and slightly crisp — and is intentionally lighter than a heavy biscuit-style cobbler. It adds texture and just enough sweetness so the fruit remains the star.
Want a variation? Swap the blackberries for frozen cherries or canned peaches for an easy twist. Each works beautifully with the bourbon-streusel combination.
Smoked Blackberry Cobbler with Bourbon & Streusel
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- Author: Jess Pryles
Ingredients
Scale
For the filling:
24 oz frozen blackberries
1 lemon (zest & juice)
2 tablespoons bourbon
2 teaspoons allspice
1/4 cup white sugar
For the streusel:
1 cup flour
1/2 teaspoon baking powder
1/2 cup butter, softened (plus extra to grease pan)
3/4 cup brown sugar
1/2 teaspoon cinnamon
pinch salt
Instructions
- Light your grill and set it up for two-zone cooking. Add 2–3 wood chunks for smoke and hold the temperature at about 375°F (190°C).
- In a large bowl combine the frozen blackberries, lemon zest, lemon juice, bourbon, allspice, and white sugar. Toss gently until the fruit is evenly coated.
- Make the streusel by creaming the softened butter and brown sugar until light and fluffy. Add the flour, baking powder, cinnamon and a pinch of salt; mix just until the mixture becomes crumbly.
- Grease a 10–12″ cast-iron skillet or baking dish with a little butter. Pour the blackberry filling into the pan and scatter the streusel evenly over the top.
- Place the pan on the cool side of the grill and bake for 40–45 minutes, until the fruit is bubbling and the streusel is golden. Serve warm.
Notes
This cobbler can also be prepared in a pellet grill or finished in a 375°F oven if you prefer not to use smoke. Leftovers store covered in the refrigerator for a few days and reheat nicely.