Recipe for Blueberry Crumble | Almanac.com

Blueberry Crumble

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The Editors
8 servings
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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.

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

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).

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