Smoked Summer Fruit Cobbler


Smoked Summer Fruit Cobbler

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    Elevate your dessert cobbler to new levels. This melody of sweet, summertime fruits with hints of smokiness is a delicious ending to any barbecue meal.

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    Servings and Ingredients

    Serves 9
    2 c. cherry wood chips
    ½ c. nonalcoholic Sauvignon Blanc wine
    1 tbsp. navel orange zest, plus additional for garnish
    ¼ c. fresh navel orange juice
    2 tbsp. fresh lemon juice
    3 Colorado peaches; pitted and cut into ¾-in.-thick slices
    2 Gala apples; cored and cut into ½-in.-thick slices
    1 lbs. Stemilt dark red sweet cherries, stems and pits removed; halved
    1 (12-oz.) container Basket & Bushel red raspberries, plus additional for garnish
    ½ c. Hy-Vee granulated sugar
    3 tbsp. Hy-Vee corn starch
    2 (7-oz.) pkg. Pillsbury just-add-milk homestyle biscuit mix
    1 c. Hy-Vee whole milk
    1 tbsp. turbinado cane sugar
    It’s Your Churn vanilla bean ice cream, for serving

    Things To Grab

    • Pecan wood grilling pellets and water pan
    • Simply Done 7.9x5.4-in. foil pan storage container
    • Foil
    • Small pairing knife
    • Large silicone spatula
    • Large bowl
    • 12-in. cast-iron skillet
    • Pellet smoker
    • Medium bowl
    • Large spoon
    • Ice cream scoop


    1. Soak cherry wood chips in warm water for 30 minutes; drain and place in a Simply Done 7.9x5.4-in. foil pan storage container. Tightly cover foil pan with foil; poke several hole in top to allow smoke to come out; set smoke packet aside.

    2. Meanwhile, stir together wine, orange zest and juice, and lemon juice in a large bowl. Add peaches, apples, cherries and raspberries; gently toss to combine. Sprinkle with granulated sugar and corn starch; gently fold in to coat. Transfer to a 12-in. cast-iron skillet.

    3. Preheat pellet smoker according to manufacturer's directions to maintain a temperature of 350 degrees. Use wood pellets and water pan as directed.

    4. Prepare biscuit mixes according to pkg. directions using milk. Spoon dough in 9 mounds on top fruit mixture, leaving a small space between mounds. Sprinkle with turbinado sugar.

    5. Place smoke packet on one side on rack in smoker. Place skillet on rack next to smoke packet. Close smoker; smoke for 45 to 60 minute or until biscuits are golden brown and a toothpick inserted into a center biscuit comes out clean, rotating pan halfway through.

    6. Turn off smoker. Let cobbler stand in closed smoker for 15 minutes. Remove from smoker. Serve warm with ice cream, if desired.

      Note: This recipe was tested using a pellet smoker. Smoking time may vary depending on style and size of smoker.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 5mg
    • Sodium: 490mg
    • Total Carbohydrates: 66g
    • Protein: 7g

    Daily Values

    Iron 10%
    Calcium 10%
    Vitamin D 6%
    Potassium 6%

    Recipe Source:

    Hy-Vee Seasons