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.
You can easily turn a grill into an oven either by using an indirect plate in a ceramic/egg smoker, or just setting your grill up for two zone cooking and using the cool side. And of course, it can easily be made in a pellet grill, no extra wood chunks required.
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.
1/2 cup butter, softened (plus extra to grease pan)
3/4 cup brown sugar
1/2 teaspoon cinnamon
Light a grill for two zone cooking, and add 2-3 wood chunks for smoke. 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.