This post contains affiliate links. Please read our disclosure policy.
When we have people over for a BBQ, I hate having to go back inside to make dessert in the oven – so I designed this Smoked Berry Cobbler to be perfect to toss on the smoker, after the meat is done!
This is my ultimate cheat code for easy desserts – the perfect summer sweet treat!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How To Smoke Cobbler
This recipe is super simple, so you can prep it while your meat is smoking, and toss it on when it’s time for dessert!
Smoked Cobbler Ingredients
To make this recipe, we will need the following ingredients:
Berry Filling
- 4 cups mixed berries (raspberries, blueberries, blackberries; chopped strawberries optional): The star of the filling. These berries bring natural sweetness, acidity, color, and juiciness. Their mix creates a layered, complex fruit base that balances tart and sweet.
- 1/2 cup granulated sugar (100 g): Sweetens the berries and helps release their juices while baking, creating a syrupy base.
- 2 tablespoons all-purpose flour (16 g): Acts as a thickening agent. It absorbs berry juices during baking to create a cohesive, jammy filling rather than a runny one.
- 1 tablespoon lemon juice (15 g): Adds brightness and acidity, enhancing the natural fruit flavors and balancing the sugar.
- 1 teaspoon lemon zest (optional): Offers an aromatic, citrusy lift and deeper lemon flavor without extra liquid.
- 1 teaspoon vanilla extract: Adds warm, sweet aromatic depth that enhances the berries’ natural flavor.
- Pinch of kosher salt: Enhances overall flavor and balances the sweetness.
Cobbler Topping
- 1 cup all-purpose flour (120 g): Forms the base of the biscuit-like topping, providing structure and body.
- 1/2 cup granulated sugar (100 g): Sweetens the topping and encourages browning in the smoker or oven.
- 1 1/2 teaspoons baking powder: Leavening agent that helps the topping rise and become fluffy as it bakes.
- 1/4 teaspoon baking soda: Works in tandem with acidic ingredients (like buttermilk) to add lift and tenderness.
- 1/4 teaspoon kosher salt: Balances sweetness and enhances flavor in the dough.
- 6 tablespoons cold unsalted butter, cubed (85 g): Creates a tender, flaky, biscuit-like topping by forming steam pockets as it melts during baking.
- 2/3 cup buttermilk (160 g) or whole milk with 2 teaspoons lemon juice: Adds moisture and slight tang. The acidity helps activate the baking soda and tenderize the dough.
- 1 teaspoon vanilla extract: Adds flavor and complements the berries and the richness of the topping.
Optional Toppings
- 1 to 2 tablespoons turbinado, raw, or sparkling sugar: Sprinkled on top before baking to add texture and a crunchy, caramelized finish.
- Vanilla ice cream (for serving): Adds creaminess and contrast to the warm, tart cobbler—classic pairing for a comforting dessert.
- Powdered sugar (for dusting): A finishing touch that adds visual appeal and a hint of sweetness.
Smoked Cobbler Instructions
Once we’ve gathered our ingredients, we will use the following method:
Prep
Set up your charcoal smoker for indirect heat and bring the temperature to around 350°F. Add a chunk of cherry or apple wood to the coals for mild, fruity smoke.
Mix Filling
In a large bowl, toss the berries with the sugar, flour, lemon juice, zest if using, vanilla, and salt.
Add to Skillet
Lightly grease your cast iron skillet or foil pan with neutral oil or melted butter. If desired, dust the greased pan lightly with flour or sugar to help prevent sticking and create a caramelized edge.
Whisk Topping
In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
Add Buttermilk
Stir in the buttermilk and vanilla until just combined.
Spoon Topping
Spoon the cobbler dough over the berry filling and gently spread it into an even layer. It doesn’t need to be perfect; a rustic finish is part of the charm.
Add Sugar & Place in Smoker
Sprinkle the top with turbinado, raw, or sparkling sugar if using.
Smoke
Close the lid and bake for 45 to 55 minutes, or until the topping is golden and the berry filling is bubbling at the edges.
Let Cool
Remove from the smoker and let cool for at least 15 minutes before serving.
Enjoy
Serve with vanilla ice cream, if desired.
Tips and Tricks For Smoked Cobbler
Use a cast iron skillet or grill-safe baking dish: Cast iron retains heat well and withstands smoker temperatures. It also helps create crispy edges and an even bake—ideal for cobbler.
Choose fruits with good structure: Berries, peaches, apples, and cherries all work well. Mix firmer fruits (like apples or underripe peaches) with juicy ones to avoid an overly runny filling.
Preheat the smoker: Bring your smoker to 350°F before adding the cobbler. Consistent heat is key to getting a bubbly filling and golden topping in a reasonable time.
Use mild wood for smoke flavor: Choose fruitwoods like apple, cherry, or peach for a subtle, sweet smoke that won’t overpower the dessert. Avoid strong woods like mesquite or hickory.
Don’t over-smoke: You want a kiss of smoke, not a campfire. Keep the cobbler uncovered for about 30–45 minutes to absorb smoke, then loosely tent with foil if needed to prevent the top from overbrowning.
Keep the fruit-to-topping ratio balanced: Too much fruit will turn soupy; too little will leave you with dry topping. Use about 4 cups of fruit to 1 recipe of topping for a balanced dish.
Make your topping thick and spoonable, not pourable: Cobbler topping should be dropped in dollops or spread gently over the fruit. A too-thin topping may sink into the filling and turn gummy.
Let it rest before serving: Allow the cobbler to cool for 15–20 minutes after removing it from the smoker. This helps the juices set and makes scooping cleaner.
Finish with textural contrast: Sprinkle turbinado or raw sugar on top before smoking for a crisp, golden crust. Serve with vanilla ice cream or whipped cream for a creamy contrast to the warm fruit.
Try spice variations: Add cinnamon, nutmeg, cardamom, or ginger to the fruit or topping for seasonal depth. Lemon zest or almond extract also work well, depending on the fruit.
Storing Leftovers
Let the cobbler cool completely before storing. Cover and refrigerate for up to 3 days.
Reheat individual servings in the microwave or warm larger portions in a 300°F oven for 10 to 15 minutes.
The topping may soften slightly after refrigeration, but it will still be delicious.
FAQs
Yes, frozen berries work great. No need to thaw. Add an extra tablespoon of flour to help absorb the extra juices.
Stick with mild fruit woods like cherry or apple. Avoid strong woods like mesquite or hickory for desserts.
You can double it and bake in a 12-inch cast iron skillet or larger foil pan. The baking time may increase by 5 to 10 minutes.
The topping should be golden brown and set, and the filling should be bubbling around the edges. A toothpick inserted into the topping should come out clean or with moist crumbs.
Yes, you can prep the topping dough and refrigerate it up to a day in advance. Assemble just before smoking.
It’s optional, but highly recommended. It adds texture and visual appeal, and it also tastes delicious!
What to Serve With Smoked Cobbler
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Follow on Instagram
Smoked Berry Cobbler
Ingredients
Cobbler Filling
- 4 cups mixed berries, raspberries, blueberries, blackberries; chopped strawberries optional
- ½ cup granulated sugar, 100 g
- 2 tablespoons all-purpose flour, 16 g
- 1 tablespoon lemon juice, 15 g
- 1 teaspoon lemon zest, optional
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Cobbler Topping
- 1 cup all-purpose flour, 120 g
- ½ cup granulated sugar, 100 g
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed (85 g)
- ⅔ cup buttermilk, 160 g or whole milk with 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Optional for Topping
- 1 to 2 tablespoons turbinado, raw, or sparkling sugar
- Vanilla ice cream for serving
- Powdered sugar for dusting
Instructions
- Set up your charcoal smoker for indirect heat and bring the temperature to around 350°F. Add a chunk of cherry or apple wood to the coals for mild, fruity smoke.
- In a large bowl, toss the berries with the sugar, flour, lemon juice, zest if using, vanilla, and salt.
- Lightly grease your cast iron skillet or foil pan with neutral oil or melted butter. If desired, dust the greased pan lightly with flour or sugar to help prevent sticking and create a caramelized edge.
- Pour the berry mixture into the prepared pan and spread evenly.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Stir in the buttermilk and vanilla until just combined.
- Spoon the cobbler dough over the berry filling and gently spread it into an even layer. It doesn’t need to be perfect; a rustic finish is part of the charm.
- Sprinkle the top with turbinado, raw, or sparkling sugar if using.
- Place the skillet or foil pan onto the smoker away from direct heat. Close the lid and bake for 45 to 55 minutes, or until the topping is golden and the berry filling is bubbling at the edges.
- Remove from the smoker and let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream if desired.
Using a Foil Pan
- If using a foil pan, lightly grease and optionally dust it just like a cast-iron skillet. Since foil pans are thinner, rotate halfway through baking for even browning. Be sure to use a 10 inch round foil pan for this recipe and not a 9×13, as it will not fill the pan enough in a 9×13 pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
