Order Your Almanac Today!

Blueberry Crumble

Photo Credit
Happy Hirtzel/Shutterstock
The Editors
Yield
8 servings
Category
Fruit
Course
Desserts
Preparation Method
Grill
Sources
Yankee Magazine
Print Friendly and PDF

One of our favorite summer desserts is blueberry crumble, and this recipe is made right on the grill. Of course, you can also bake it in the oven. The gingersnaps make it an extra delicious treat! 

If you wish to use the oven, simply bake at 375° until the topping browns and the berries are bubbling, 40 to 50 minutes. (Of course, you don’t need the wood chips!)

Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

Ingredients
3 pints blueberries (wild blueberries are best, but any fresh blueberries will do)
3/4 cup flour, divided
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 cup coarsely crumbled gingersnaps
1/2 cup brown sugar
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1-inch pieces
pinch of salt
For Grill: 1 cup wood chips (preferably apple), soaked in water for 1 hour, then drained
Optional: Vanilla ice cream
Instructions

Lightly mist a 10 x 8-inch aluminum-foil pan with nonstick cooking spray.

In a nonreactive bowl, combine blueberries, 1/4 cup of flour, sugar, lemon juice, and lemon zest, then gently toss to mix. Spoon in blueberry mixture into prepared pan.

Place gingersnap crumbles, brown sugar, and remaining 1/2 cup of flour in a food processor and process until a coarse powder forms. Add butter and salt, then pulse until crumbly. Spoon mixture over blueberries.

Set up the grill for indirect grilling and preheat to medium-high heat.

  • If using a gas grill, place all of the wood chips in the smoker box and run the grill on high until you see smoke, then reduce heat to medium high.
  • If using a charcoal grill, preheat it to medium high, then toss all of the wood chips or chunks on the coals.

Place pan in the center of the hot grate, away from the heat, and cover the grill.

Cook for 40 minutes, or until blueberry mixture is bubbling and top is browned. Serve with vanilla ice cream (if using).

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Colleen (not verified)

1 year 10 months ago

What are, " coarsely crumbled gingersnaps"? You have it in the Blueberry Crumble recipe. When I search for it I find a cookie recipe. Please help, thanks.

Hi, Colleen. Coarsely crumbled just means that you do not want to end up with finely crumbled gingersnaps. They should be chunky.

Bob (not verified)

4 years 11 months ago

"Is there any dessert more comforting than a crumble?" In blueberries case, yes. To me there is no more comforting, satisfying blueberry dessert than a blueberry slump. Especially the the way my grandmother made it. The dumplings were the fluffiest ever. Have never been able to duplicate her slump!

emmapeel (not verified)

10 years 12 months ago

sounds wonderful with gingersnaps and a side of lime perrier rather than ice cream.