Make an incredibly delicious berry cobbler Traeger grill style, by cooking this dessert, with blackberries, blueberries and raspberries on a BBQ (or in oven)! 
Who wants a serving of berry cobbler, made Traeger grill style? That’s right! Did you know you can make a scrumptious fruit cobbler on a BBQ? Guess what? It tastes GREAT!
My husband recently received a new Traeger smoker grill for a combination birthday/Father’s Day present. I had been saving my money for a long time to buy him one as a special surprise (he’d wanted one for almost a year since he saw a demo), and boy, was he excited when he saw what I asked him to help me unload from the back of our truck!
Now that we had the grill, we had to figure out how to use it – DUH! (our first smoker). Certainly, we were used to using our Weber charcoal grill (direct heat). We also knew a Traeger grill could also double as an oven (due to using indirect heat), so we set about researching various recipes to try.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Experimenting With Our New Traeger Grill
Our first attempt turned out wonderful as we smoked and grilled chicken Italian sausages, a rib eye steak, and several chicken breasts. For our second go around with the Traeger, we smoked a pork loin roast (made some tasty BBQ pork sandwiches) and a whole chicken.
We then finished the day off by cooking a delicious triple berry cobbler for dessert ON THE GRILL. **Head implodes**. Who knew you could do that? We sure didn’t… until we bought this grill (see that big smile on my hubby’s face when I surprised him with it?).
The berry cobbler we finished off the grilling session with is incredibly EASY to make… and delicious! I tweaked a rhubarb cobbler recipe I found on their app and adapted it for triple berries!
Berry Cobbler For The Traeger Grill OR In The Oven!
This recipe was specifically written for cooking the cobbler on a Traeger grill, BUT… it can just as easily be made in your oven… honest! Directions for baking it in the oven are included in the printable recipe below. I love the idea of being able to “bake” something on a hot summer’s day without heating up the kitchen, if I’m being honest. This has opened up new experimental cooking adventures for me, to be sure!
Here’s How To Make Berry Cobbler Traeger Style!
Combine frozen blackberries, blueberries and raspberries in a large mixing bowl. The recipe calls for mixed berries (I ended up using 3 full cups of frozen unsweetened mixed berries, straight out of a Richland frozen combo bag from Costco!). The frozen berries are then mixed with brown sugar, lemon juice, lemon zest, vanilla and a little pinch of salt.
After the berries were coated well, I placed them in a 10″ cast iron skillet (you can also use an 8×8 aluminum pan for grilling) or an 8×8 baking dish (if baking in oven). I let them sit in the skillet and thaw while I was making the cobbler topping. Any accumulated juices from the thawing fruit stayed in the skillet.
Make The Topping For The Cobbler
The berry cobbler topping is made by mixing flour, sugar, baking powder and salt in a medium bowl. COLD butter is cut into the flour with a pastry blender (or a couple forks) until the butter is the size of peas. Once mixed, sour cream is gently stirred into the mixture only until the dough begins to come together.
The dough is then pinched into small pieces and placed all over the top of the fruit for the cobbler.
Granulated sugar is lightly sprinkled on top of the cobbler dough, then the berry cobbler is ready to be cooked on the smoker or in the oven..
Instructions For Baking In OVEN
If planning to bake in oven, preheat oven to 350°, then bake for 30-35 minutes or until topping is golden brown, and juices are bubbling around the edges. If you are using a Traeger grill, follow instructions below.
Instructions For Cooking On Traeger Grill Or Other Smoker
The Traeger grill is started on the “Smoke” setting with the lid open for 4-5 minutes, or until the fire has been established and grill is smoking. Turn temperature setting to 350° and preheat the grill for 10-15 minutes with the lid closed until temperature has been reached.
Place cast iron skillet (or aluminum pan) directly onto the grill grate. Close lid, and cook the cobbler for 35 minutes at 350° (may take just a few minutes longer if you want the topping to be more golden brown in color). Cook until the dough topping is golden brown, and the juices are bubbling up all around the edges of the cobbler.
Once done, carefully remove skillet from grill (remember the pan is very HOT). Let cobbler cool down for a few minutes, then scoop it up and serve. That’s how you make this scrumptious berry cobbler Traeger grill style!
See how good the inside of the cobbler looks? YUM. Only one thing can possibly make this triple berry cobbler taste even better. What on earth could THAT be?
Yep… a BIG scoop of homemade vanilla ice cream is the perfect finishing touch for this amazing tasting cobbler! If you like this cobbler, you might also want to take a look at my recipe for Strawberry Cobbler (baked). It’s yummy, too!
We really LOVED this berry cobbler, cooked Traeger grill style! I am excited to try other desserts on the grill, as well, including chocolate chip cookies! I hope you will consider making this recipe. I realize lots of people do not have Traeger grills, but this is a very good tasting cobbler, so I would encourage you to make it in your oven. It will taste DELICIOUS!
Looking For More “Traeger Smoked” Dessert Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. You might enjoy some additional “smoked” dessert recipes we have cooked on our Traeger smoker, including:
Interested In More Recipes?
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Recipe Adapted from: https://www.traegergrills.com/recipes/baked-goods/rhubarb-cobbler
- 3 cups mixed berries (blackberries, blueberries, raspberries) ,frozen
- 1 cup brown sugar
- 1 pinch salt
- 1 teaspoon lemon zest , finely grated
- 1 lemon (juice of)
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 3 Tablespoons granulated sugar
- 1.5 teaspoons Baking powder
- 1/2 teaspoon salt
- 8 Tablespoons COLD butter , 1 cube= 1/2 cup
- 1/2 cup sour cream
- 2 Tablespoons raw sugar
Combine frozen blackberries, blueberries and raspberries in a large mixing bowl. Add brown sugar, lemon juice, lemon zest, vanilla and a little pinch of salt. Stir to fully coat fruit. Place fruit in a 10" cast iron skillet (or an 8x8 aluminum pan for grilling) or an 8x8 baking dish (if baking in oven). Let fruit sit in skillet and thaw while you make cobbler topping. Leave any accumulated juices from the thawing fruit in skillet. Set aside.
Make cobbler topping by mixing flour, sugar, baking powder and salt in a medium bowl. COLD butter is cut into the flour with a pastry blender (or a couple forks) until the butter is the size of peas. Once mixed, gently stir sour cream into the mixture (only until the dough begins to come together). Pinch dough into small pieces and place over the top of the fruit until covered. Sprinkle top of cobbler with raw sugar, if desired.
If baking in oven, preheat oven to 350°, then bake for 30-35 minutes or until top of cobbler is golden brown and juices are bubbling around the edges.
Start Traeger grill on the "Smoke" setting with the lid open for 4-5 minutes, or until the fire has been established and grill begins smoking. Turn temperature setting to 350° and preheat the grill for 10-15 minutes with the lid closed until temperature has been reached. Place cast iron skillet (or aluminum pan) directly onto the grill grate. Close lid, and cook the cobbler for 35 minutes at 350° (may take just a few minutes longer if you want the topping to be more golden brown in color). Cook until the dough topping is golden brown, and the juices are bubbling up around the edges of the cobbler.
Once cobbler is done, carefully remove skillet from grill or oven (remember the cast iron skillet will be very HOT). Let cobbler cool down for a few minutes, then scoop it up and serve warm, with a scoop of vanilla ice cream! ENJOY!
Traeger suggests using Apple or Pecan wood for this dessert. We ended up using Mesquite left over from cooking chicken and pork - no noticeable difference in taste!
Here’s one more to pin on your Pinterest boards!
Thank you for the recipes!
Your recipe talked about an aluminum pan as well as a pan for the oven, but from your pictures you are using a cast iron skillet, is that a 10in or a 12in?
Thank you!
Hi, Rebekah. I use a cast iron 10″ skillet. Just added that detail to the recipe. Thank you. Have a great day.
You’re missing the amount of baking powder in the recipe. Please provide.
Whoa…thank you so much for your comment, Brooke. Don’t know how I missed that! The amount of baking powder is 1.5 teaspoons (one and a half teaspoons). I am currently out of state on vacation, but saw your comment pop up and went “oh no!”. Typing this response on my little tablet. I appreciate you calling it to my attention. Have a great evening. I have changed it in the ingredient list, as well.