Smoked Fruit Desserts: Peach Blueberry Cobbler, Apple Cinnamon Crisp, and Banana Chocolate Bread Pudding Recipe

Baking fruit desserts on a grill or in a smoker is easier than you may think. It doesn’t take very long and makes sense to do while you are eating the main meal that you just cooked in your Masterbuilt Smoker. There really is no need to turn on your oven. This is especially nice on a hot summer day.

Seasonal fruit selections are plentiful. Blueberries and peaches are always around in summer and at around the same time. These make for a great cobbler. I like to buy a lot of fresh Maine blueberries in August and freeze them for the winter.

All varieties of apples are available in autumn. Apples are delicious when baked with a crispy oat and nut topping. An apple crisp is one of the easiest baked desserts to pull together. When choosing apples for a crisp, look for firm and tart varieties, such as granny smith, Fuji, lady, and gala.

Bananas are in markets year round. I love baking bread pudding in winter with bananas. This is a warming and comforting dish. I add dark chocolate to my banana bread pudding just for an added kick. A buttered rum sauce completes this smoked dessert.

The recipes here are a starting point. If you can’t find blueberries or peaches, try blackberries and plums. If apples are out of season, firm pears are a good substitute. You don’t have to make bread pudding with any fruit. In fact, I often make savory bread pudding with sausage and mushrooms topped with cheese. Feel free to mix ingredients up in these recipes.

Smoked Peach and Blueberry Cobbler

Ingredients:

Filling

• 4 cups peeled and cubed fresh peaches
• 2 cups fresh blueberries, rinsed
• 1/3 cup brown sugar
• 2 TBS cornstarch
• 1 TBS fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp sea salt

Topping

• 4 TBS (1/2 stick) cold butter, cut into cubes
• 1 cup all-purpose flour
• 1 tsp baking powder
• 2 TBS granulated sugar
• 1/4 tsp sea salt
• 1/3 cup buttermilk (more or less)
• 1 TBS granulated sugar for top
• Water
• Fruit wood chips
• Vanilla ice cream for serving

Total time:1 hour 15 min – Prep time:15 min – Smoke time:1 hour – Serves:6 people
Author: Nick

Directions:

1. In a large mixing bowl, combine the peaches, blueberries, sugar, corn starch, lemon juice, lemon zest, and salt. Toss gently to coat the fruit with everything. Place the fruit filling in a greased 10 inch cast iron skillet or a 9 x 13 foil baking pan. If using a charcoal grill, a cast iron skillet works best. Clean the mixing bowl.

2. Set up and preheat your smoker. Fill the bowl halfway with water. Fill the tray with wood chips. Open the vent and preheat to 275°F.

3. In the clean bowl, combine the butter, flour, baking powder, sugar, and sea salt. Cut the butter into the flour using 2 butter knives or a fork. The butter should be the size of peas. Stir in the buttermilk until the dough is soft and manageable. Drop large spoonfuls of biscuit dough on top of the fruit filling to cover as well as possible. This can be very rustic. Sprinkle the rest of the granulated sugar over the topping.

4. Place the cobbler on a rack in the smoker and cook until the topping is puffed and golden brown and the filling is bubbling, approximately 60 minutes.

5. Remove the cobbler to a wire rack and allow it to rest for 10 minutes. Spoon portions into serving bowls and top with vanilla ice cream. Serve and enjoy.

Smoked Apple Cinnamon Crisp

Ingredients:

Filling

• 7 cups (2 – 3 pounds) peeled tart apple slices, approximately 1/2 inch thick
• 1/3 cup brown sugar
• 2 TBS fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp ground cinnamon
• 1/3 cup raisins (optional)

Topping

• 3/4 cup old fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/3 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt
• Water
• Apple wood chips
• Pecan ice cream for serving

Total time: 1 hour 15 min – Prep time: 15 min – Smoke time: 1 hour – Serves: 6 people

Directions:

1. In a large mixing bowl, combine the apples, sugar, lemon juice, lemon zest, cinnamon, and raisins (if using). Toss gently to coat the fruit with everything. Place the fruit filling in a greased 10 inch cast iron skillet or a 9 x 13 foil baking pan. If using a charcoal grill, a cast iron skillet works best. Clean the mixing bowl.

2. Set up and preheat your smoker. Fill the bowl halfway with water. Fill the tray with wood chips. Open the vent and preheat to 300°F.

3. In the clean bowl, combine the oats, flour, sugar, butter, pecans, cinnamon, and salt. Sprinkle the topping evenly over the filling.

4. Place the crisp on a rack in the smoker and cook until the topping is crispy golden brown and the filling is bubbling, approximately 60 minutes.

5. Remove the crisp to a wire rack and allow to rest for 10 minutes. Spoon portions into serving bowls and top with pecan ice cream. Serve and enjoy.

Smoked Banana and Chocolate Bread Pudding

Ingredients:

• 6 large eggs
• 3 cups whole milk
• 1 cup brown sugar
• 3 TBS unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 tsp kosher or coarse sea salt
• 1 (12-ounce) loaf sourdough or stale challah bread, cut into 1-inch cubes
• 2 large bananas, sliced
• 1/3 cup dark chocolate chips or chunks
• Water
• Pecan wood chips
• Hot buttered rum sauce for serving

Total time: 1 hour 45 min – Prep time: 15 min + resting for 30 minutes – Smoke time: 1 hour – Serves: 6 people

Directions:

1. In a large mixing bowl, whisk together the eggs, milk, sugar, butter, vanilla, and salt. Add the bread cubes and stir to combine. Gently fold in the bananas and chocolate. Set this aside for 30 minutes so the bread can soak up the liquid.

2. Place the pudding into a greased 9 x 13 foil baking pan or 2 metal loaf pans.

3. Set up and preheat your smoker. Fill the bowl halfway with water. Fill the tray with wood chips. Open the vent and preheat to 300°F.

4. Place the bread pudding on a rack in the smoker and cook until the topping is crispy golden brown and the filling is bubbling, approximately 60 minutes.

5. Remove the bread pudding to a wire rack and allow it to rest for 10 minutes. Spoon portions into serving bowls and serve with a small pitcher of hot buttered rum sauce.

Beverage Pairings with Smoked Fruit Desserts

Peach and Blueberry Cobbler is a fruity dessert with floral notes. I really enjoy this with a sweet dessert wine, such as sauterne. Sauterne tastes faintly of peaches. Ice wine is made from grapes that have been frozen, resulting in a sweeter wine. Another option is bubbly prosecco.

Apple Cinnamon Crisp is a sturdy and sweet dessert that can take on bold wines and beer. I like a dry Riesling with my crisp. Riesling is from the apple regions of Alsace Lorraine and Germany. I also recommend a creamy bach beer or dark stout.

Banana and Chocolate Bread Pudding doesn’t necessarily need alcohol paired with it. This rich dessert is great with a good cup of espresso. If you do want a little after dinner drink, pour yourself a snifter of brandy or cognac and sip it. This is awesome on a cold winter night.

Remain mindful that these desserts have smoky flavor, so they can stand up to strong beverages. For the kids, a glass of milk is perfect. Though, they usually just go for the sweet treat and skip the milk.