How to Make a Smoked Blackberry Bourbon Cobbler

Peden + Munk

Cooking dessert does not have to mean leaving the grill. Just ask Jess Pryles, author of Hardcore Carnivore, whose bourbon-spiked fruit cobbler dessert cooks right over the fire.


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The stonefruit jars, courtesy of Jeff Anderson, executive chef of Albertsons and Safeway stores, are even simpler.



Here’s how to put together your own fruit cobbler for your next dinner, party, or special event—your friends will thank you for it.


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  • 24 oz frozen blackberries
  • 1 lemon, zest and juice
  • 2 tbsp bourbon
  • 2 tsp allspice
  • 1⁄4 cup white sugar
  • 1⁄2 cup softened butter, plus extra to grease pan
  • 3⁄4 cup brown sugar
  • 1 cup flour
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp cinnamon
  • 1 pinch salt
Prepare grill for indirect cooking over medium-high heat. (If using charcoal, push hot coals to one side; if gas, leave half the burners off.)
In a large bowl, combine frozen berries, lemon zest and juice, bourbon, allspice, and white sugar.
Make streusel by creaming butter and brown sugar together with a hand or stand mixer until well combined and fluffy. Add flour, salt, and cinnamon and mix again until just combined. (The mixture should be crumbly.)
Use remaining butter to grease a 10-to12-inch skillet or a baking dish. Pour the blackberry mixture into the pan, then scatter the streusel on top.
Place pan on the grill and bake covered 40–45 minutes until the fruit is bubbling and the streusel has browned slightly. Serve.