The humble 'tater salad is given a smoky texture boost by charring the potatoes on the grill and adding some bright, fresh flavors.
Smoked Blackberry Cobbler with Bourbon & Streusel
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 are the perfect end to a summertime feast. After all, if your whole meal has been prepared and cooked on the grill, it makes sense to keep things outdoors rather than heat up the oven inside.
I created this dish on a Kamado Joe, since it offers an oven-like functionality by using the ceramic heat deflector plates, but also allows me to add a little smoke with the addition of wood chunks nestled into the charcoal. You can easily recreate this recipe using an oven, it just won’t have the subtle smokey flavor.
Let’s talk about the streusel. Really, it’s like brown sugar cookie dough crust. But that would have made for an overly lengthy recipe title. The streusel is a great alternative to more traditional cobblers with spongy dough. It gives a perfect amount of sweeteness and textural contrast but the overall dish is lighter. A celebration of fruit, not batter!
Want to mix it up? Swap out the blackberries for frozen cherries or canned peaches for an easy twist. I recommend using a fruit wood like apple or cherry for this recipe.
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smoked blackberry cobbler with bourbon & streusel
- 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
Fill a Kamado Joe with a chimney of lump charcoal, and place 3-5 wood chunks around. Light the coals then set the ceramic plate in place for indirect cooking. Heat to 375f.
In a large bowl, combine frozen berries, lemon zest, lemon juice, bourbon, allspice and sugar. Mix to combine.
To make the streusel, cream the butter and brown sugar with a hand or stand mixer. Make sure it's well combined and fluffy. Add flour, salt and cinnamon and mix again until just combined. Mixture should be crumbly.
Use remaining butter to grease a 10-12" skillet or baking dish. Pour the blackberry mixture on into the pan, then scatter the streusel on top.
Place the pan into the grill, and bake (with bonus smoke!) for 40-45 minutes until the fruit is bubbling and the streusel has browned slightly.
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