The embers are glowing. The meat has been cooked. The corn charred. And you’re not going to invite your dessert to the charcoal party? Shame on you!
You might have thrown a pineapple or two on the grates, but a cobbler probably never crossed your mind. Well step into the light my friends, grilling is the way to go.
Like a blueberry cobbler on campfire crack, this dessert will change the way you look at that last cookout course.
Topped with a crunchy ginger crust, this sweet, lemony and gooey treat is the perfect way to use those late summer blueberries. A snap to throw together, and virtually hands off once she’s on the grill, this is a no-brainer.
If you’re scared of grilling this, like I usually am, you can bake in the oven at 375 degrees until the topping is brown and the berries are bubbling, 40-50 minutes.
The use of wood chips imparted some serious flavor, you can omit, but you’d be missing out. I used my baby charcoal grill so my crumble was much closer to the heat source, meaning it was finished in half the time suggested, adjust your time accordingly.
Steven Raichlen, the barbeque guru, is author of this recipe, so I didn’t dare touch a thing, he kinda knows his way around the grill.
3 pints blueberries
3/4 cup all-purpose flour, divided
1/2 cup granulated sugar
zest of half a lemon
2 tablespoons fresh lemon juice
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
1 cup wood chips (preferably apple) soaked in water 1 hour, then drained
Vanilla ice cream, optional
Place blueberries in a nonreactive mixing bowl. Add 1/4 cup flour, sugar, lemon zest and lemon juice; then toss gently to mix. Spray an 8×10-inch foil pan or oval ceramic baking dish lightly with cooking oil and spoon in mixture
Put gingersnaps, brown sugar, and remaining 1/2 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 dish) and preheat to medium-high. If you’re using a gas grill, put all 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 on 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.