Make a delicious peach, pear, and blueberry cobbler with a buttery streusel topping—perfect cooked on a Traeger or pellet grill, or baked in a conventional oven. Serve warm with a scoop of vanilla ice cream for a simple, crowd-pleasing dessert.
We’ve been enjoying summer weather in Oregon and taking advantage of warm evenings to cook outside. Using a pellet grill like a Traeger is a great way to keep the house cool while still turning out excellent meals and even desserts.
This cobbler combines fresh and/or canned fruit—peaches, pears, and blueberries—with a simple crumbly streusel topping. The recipe is forgiving: use fresh fruit when available, or well-drained canned fruit to save time. It works equally well in an oven or on a pellet grill.
Scroll down for the printable recipe card at the bottom of the page.
Prepare the Fruit Filling
In a large bowl, combine 3 cups sliced peaches, 1 cup sliced pears, and 1 cup blueberries. Add 3/4 cup granulated sugar, a pinch of salt, 1/4 cup all-purpose flour, 1/2 teaspoon ground cinnamon, and 1 tablespoon fresh lemon juice. Gently stir until the fruit is evenly coated, then pour the mixture into a 9″ cast iron or ovenproof skillet.
Make the Streusel Topping
In a medium bowl, combine 1½ cups all-purpose flour, 3 tablespoons granulated sugar, 1½ teaspoons baking powder, and 1/2 teaspoon salt. Cut 8 tablespoons (1 stick) of very cold butter into the dry ingredients until the mixture resembles peas. Gently stir in 1/2 cup light sour cream just until the dough begins to come together; it will remain crumbly.
Assemble the Cobbler
Pinch the streusel mixture into small clusters with your fingers and distribute the pieces evenly over the fruit filling in the skillet. Cover the fruit so the topping forms a loose, crumbly layer across the surface.
Baking in a Conventional Oven
Preheat the oven to 350°F. Place the skillet on the middle rack and set a sheet of aluminum foil on the rack below to catch any drips. Bake for 30–35 minutes, until the filling is bubbling around the edges and the topping turns golden brown.
Cooking on a Traeger or Pellet Grill
To cook on a Traeger, start the grill on the Smoke setting with the lid open for 4–5 minutes to establish the fire, then set the temperature to 350°F and close the lid to preheat for 10–15 minutes. Place the skillet directly on the grill grate with a foil-covered drip pan below to catch spills. Close the lid and bake for about 35 minutes. Depending on grill temperature stability, you may need a few extra minutes to achieve a golden top.
Rest and Serve
Carefully remove the hot skillet from the oven or grill and let the cobbler rest for about 10 minutes. Spoon warm portions into serving dishes and top each with a scoop of vanilla ice cream. If you like, drizzle some of the skillet juices over the ice cream for extra flavor.
This cobbler is a versatile, seasonal dessert that highlights ripe fruit and a crisp streusel topping. It’s excellent for backyard dinners or when you want to avoid heating the kitchen. Enjoy!
Looking for More Cobbler Recipes?
Find other cobbler recipes in the recipe index, including strawberry, blackberry, and apple cobblers.
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Original recipe source: https://www.thegratefulgirlcooks.com/berry-cobbler-traeger-grill-style/
Sweet peaches, tender pears, and juicy blueberries baked under a crumbly streusel—great from the oven or a pellet grill.
Desserts
American
peach pear blueberry cobbler
- 3 cups fresh peaches, peeled and sliced thin (*can substitute canned peaches, drained)
- 1 cup ripe but firm pears, peeled and sliced thin (*can substitute canned pears, drained)
- 1 cup blueberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 pinch salt
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 Tablespoons COLD butter (1 stick)
- 1/2 cup light sour cream
- Combine the peaches, pears, and blueberries with sugar, salt, flour, cinnamon, and lemon juice. Stir gently and transfer the filling to a 9″ skillet.
- Make the crumb topping by mixing flour, sugar, baking powder, and salt. Cut cold butter into the dry mix until pea-sized bits form. Stir in sour cream just until the dough starts to come together. Pinch into small pieces and scatter over the fruit.
- Preheat oven to 350°F. Place the skillet on the middle rack and set foil on the rack below to catch drips. Bake 30–35 minutes until bubbling and golden.
- Start the grill on Smoke with the lid open for 4–5 minutes, then set to 350°F and preheat with the lid closed for 10–15 minutes. Place skillet on the grate with a foil-covered drip pan below. Cook about 35 minutes, adding a few minutes if needed to brown the top.
- Remove the hot skillet carefully and let rest about 10 minutes. Serve warm with vanilla ice cream and spoon any juices over the top.
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