Blueberry–Gingersnap Crumble


3 pints blueberries (preferably wild Maine)
3/4 cup all-purpose flour, divided
1/2 cup granulated sugar
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
Cooking-oil spray
2 ounces gingersnaps, coarsely crumbled (1/2 cup)
1/2 cup firmly packed light-brown sugar
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1-inch pieces
Pinch salt
1 cup wood chips (preferably apple), soaked in water 1 hour, then drained
Vanilla ice cream


Place blueberries in a nonreactive mixing bowl. Add ¼ cup flour, sugar, lemon zest, and lemon juice; then toss gently to mix. Spray an 8x10-inch foil pan or oval ceramic baking dish lightly with cooking oil and spoon in mixture.

Put gingersnaps, brown sugar, and remaining ½ cup flour into a food processor and process until a coarse powder forms. Add butter and salt; then pulse until crumbly. Spoon topping over blueberry mixture.

Set up your grill for indirect cooking (coals arranged to one side, away from the dish) and preheat to medium-high. If you’re using a gas grill, put 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 you’re using a charcoal grill, preheat it to medium-high, then toss all the wood chips or chunks on the coals.

Place pan in center of hot grate, away from heat, and cover grill. Cook until blueberry mixture is bubbling and topping browns, about 40 minutes. (Keep the temperature steady; if you’re using a charcoal grill, add a small scoop of extra coals about midway through.) Serve with vanilla ice cream.


8 servings


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