Sweet and jammy blackberries are topped with buttermilk biscuit pieces and baked on a Traeger grill for an awesome summer dessert. This recipe uses homemade biscuit dough, but you can use refrigerated biscuits from a can for a super quick and easy smoked cobbler.
Pair this biscuit cobbler with ice cream or whipped cream and get ready to see your guests’ eyes light up!
More Traeger Desserts
Everybody knows Traeger grills and pellet smokers are great for low and slow cooked proteins like brisket and pulled pork. But don’t sleep on their ability to make great desserts. Here’s a handful of examples:
- apple crisp with cinnamon graham cracker streusel
- dark chocolate and smoked walnut brownies
- chocolate chip cookies
- sopapilla cheesecake
- monkey bread
You can bake just about any dessert that you’d bake in the oven on a pellet grill. At higher temperatures (over 300ºF or so), you’re not going to add tons of smoke flavor to desserts.
That means you can throw desserts on the grill alongside proteins and sides near the end of the cook for a full spread at your next cookout.
I hope you enjoy this Traeger blackberry cobbler. I’ve included notes in the recipe card below about using other brownies, canned biscuits, and a few other modifications. If this recipe is a hit at your next hootenanny, I always appreciate recipe reviews!
Traeger Blackberry Biscuit Cobbler
Ingredients
- 2 ¼ pound (36 oz) Blackberries*
- ½ cup (96g) Granulated Sugar
- 3 Tablespoons (24g) Corn Starch
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Kosher Salt
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
For the Biscuit Cobbler Topping**
- 1 ¾ cup (210g) All Purpose Flour
- 1 teaspoon Granulated Sugar
- 1 teaspoon Kosher Salt
- 1 ¼ teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- 1 stick (4oz) Unsalted Butter, cut into thin slices
- ½ cup Buttermilk
- 2 Tablespoons Heavy Cream, for brushing
- 1-2 teaspoons Coarse Sugar or Turbinado Sugar
Instructions
- Preheat your Traeger to 375ºF with the lid closed.
- For the biscuit topping, add the dry ingredients to a food processor or mixing bowl. Pulse or stir to combine. Add the butter and pulse 3-4 times or cut in with a pastry blender or fork to form pea size pieces. Add the buttermilk and pulse 1-2 times or stir together until a dough begins to form. Set aside.
- To prepare the filling, mix the dry ingredients together before sprinkling over the blackberries and adding the lemon juice and vanilla. Stir everything together and pour into a baking dish (I used a 12×8) or large cast iron skillet.
- Top the blackberry filling with pieces of the biscuit dough. Brush the cream over the biscuit dough and sprinkle coarse sugar over the top.
- Cook for 55-65 minutes until the biscuits are cooked through and golden on top. Optional: Zest a lemon over the top while warm.
- Let the cobbler cool for 30-60 minutes to allow the filling to thicken. Serve with vanilla ice cream or a dollop of whipped cream.
