Blueberry-Gingersnap Crumble

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.

Blueberry-Gingersnap Crumble

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

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, 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.

5 thoughts on “Blueberry-Gingersnap Crumble

  1. This looks super, Megan! I do have a couple of small suggestions.

    1. This will probably cook better in a glass or ceramic dish rather than the foil plate option: but the bottom of the glass dish will take on a smoky residue that is hard to wash off. To prevent that, before you start turn the baking dish upside down, pour a little ordinary dish detergent on it, and spread that around with your hand to make a thin coating all over the outside bottom and sides. Let that dry. Then you can turn the dish right side up, spray it with cooking oil, and proceed according to the recipe. After you’re done, the soap and smoke mixture will wash off easily.

    2. If you are cooking with hardwood — which is how I smoke things — you’re going to get some ashes in the dish. A little ash on the pork roast doesn’t faze me, but somehow the idea of ash in the blueberry dessert doesn’t sound appealing. A tent of aluminum foil, set very loosely in place, would probably prevent that. Note that this might cut down on the smokiness of the flavor a little (though probably not much), and also might slow down the browning a little.

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