There’s nothing better than a warm cobbler in the summer and this Smoked (yes were firing up the smoker or grill) Strawberry Peach Cobbler is truly next-level. Jammy fruit under buttery drop biscuits? Say less. BRING IT ON FRIENDS!
Table of Contents
Why I Love This Recipe
This Strawberry Peach Cobbler recipe is one of those magical summer desserts that’s both wildly impressive and deceptively easy. The smoker gives the fruit a subtle smoky depth, which plays perfectly with the bright orange zest and sweet stone fruit. And don’t even get me started on those buttery biscuits. This Strawberry Peach Cobbler is rustic, unfussy, and totally irresistible, basically everything I want in a dessert during peak produce season. Just don’t skip the vanilla ice cream on top.
Turning your smoker or grill into an outdoor oven is easier than you might think and opens up a whole new world of cooking. The key is controlling and maintaining steady, indirect heat, just like you would in a traditional oven. For a smoker, set the temperature using the digital controls or vents, and let it preheat fully before cooking.
For a grill, you’ll want to create a two-zone setup by turning on one side of the burners (or banking coals to one side) and placing your dish on the cooler side. Always cook with the lid closed to trap heat and mimic the environment of an oven. Use an oven thermometer to double-check internal temps and rotate your dish halfway through if needed for even cooking. With the right setup, you can bake cobblers, roast meats, or even make pizza outside all summer long without heating up your kitchen.
Ingredients & Substitutions
- Fresh strawberries
- Fresh peaches
- Granulated sugar
- Quick-cooking tapioca
- Vanilla bean paste
- Orange (for zest and juice)
- Kosher salt
- All-purpose flour
- Baking powder
- Unsalted butter
- Buttermilk
- Sugar in the raw
- Vanilla ice cream or whipped cream (for serving)
How to Make
Preheat your pellet smoker to 350°F with the lid closed for about 15 minutes. Grease a 10- to 12-inch cast iron skillet or enamel-coated pan and set aside.
In a large bowl, combine strawberries, peaches, sugar, tapioca, vanilla bean paste, orange zest, orange juice, and salt. Stir to combine, then transfer the mixture to the prepared skillet.
To make the biscuit topping, whisk together the flour, sugar, baking powder, and salt in a medium bowl. Using your fingers or a pastry cutter, work in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the buttermilk and stir just until a shaggy dough forms.
Scoop about ½ cup of dough at a time and drop over the fruit filling. Brush the tops with buttermilk and sprinkle with sugar in the raw.
Place the skillet in the smoker and bake for about 50 minutes, or until the biscuits are golden brown and the filling is bubbling.
Let the Strawberry Peach Cobbler rest for 15 to 20 minutes before serving with a generous scoop of vanilla ice cream.
Tips & Tricks
- Use ripe but firm fruit so it holds up during smoking. Overripe berries will get too mushy.
- Grate the butter before cutting it into the dry ingredients, it makes the biscuit dough come together faster and keeps everything cold.
- If you don’t have a pellet smoker, you can absolutely make this in a 350°F oven. You’ll miss the smoky note, but it’s still fabulous.
- Add a pinch of cinnamon or cardamom to the biscuit dough if you want a little extra warmth.
- Let the Strawberry Peach Cobbler rest before digging in. The filling thickens as it cools and the flavors settle into themselves.
FAQ's
Can I make this ahead of time?
Yes! Bake it fully, let it cool, and then gently reheat in the oven at 300°F before serving.
What if I don’t have quick-cooking tapioca?
You can sub in 2 tablespoons of cornstarch or ¼ cup flour to help thicken the filling.
Can I use frozen fruit?
Totally! Just thaw and drain before mixing with the sugar and tapioca to avoid excess liquid.
Can I make this gluten-free?
Yes, just sub in a 1:1 gluten-free flour blend for the biscuits.
Can I use a Dutch oven instead of a skillet?
Absolutely: just make sure whatever vessel you use is smoker- or oven-safe.
Similar Recipes
Smoked Strawberry Peach Cobbler
Ingredients
- 7 cups fresh strawberries hulled and halved
- 4 cups fresh peaches cut into 1-inch pieces
- 1 cup white sugar
- 4 tablespoon quick-cooking tapioca
- 1 tablespoon vanilla bean paste or extract
- 1 tablespoon orange zest
- 2 tablespoon fresh orange juice
- ¼ teaspoon kosher salt
For the Biscuit Topping
- 2 ¼ cups all purpose flour
- ½ cup white sugar
- 2 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 7 tablespoon cold butter cut into small pieces
- 1 cup buttermilk plus more for brushing
- ¼ cup sugar in the raw
To serve:
- vanilla ice cream or whipped cream
Instructions
- Preheat your pellet smoker to 350°F with the lid closed for about 15 minutes. Grease a 10- to 12-inch cast iron skillet or enamel-coated pan and set aside.
- In a large bowl, combine strawberries, peaches, sugar, tapioca, vanilla bean paste, orange zest, orange juice, and salt. Stir to combine, then transfer the mixture to the prepared skillet.
- To make the biscuit topping, whisk together the flour, sugar, baking powder, and salt in a medium bowl. Using your fingers or a pastry cutter, work in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the buttermilk and stir just until a shaggy dough forms.
- Scoop about ½ cup of dough at a time and drop over the fruit filling. Brush the tops with buttermilk and sprinkle with sugar in the raw.
- Place the skillet in the smoker and bake for about 50 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let rest for 15 to 20 minutes before serving with a generous scoop of vanilla ice cream.
Can it be baked in the oven, & if yes, what temp & time?
Thanks!
literally same temp as you'd do it on the grill for the same time!
This fruit combo just screams summer, and the fact that it can be done on the grill is even better!