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Blueberry Crumble

Blueberry Crumble
1 vote, 5.00 avg. rating (89% score)
by in Jul 2005

Total Time: 20

Yield: 8 servings

Steven Raichlen recommends making this blueberry crumble with lowbush wild blueberries from Maine. The faintest scent of smoke gives the crumble a spicy flavor. Recipe adapted from BBQ USA.

Ingredients:

  • 3 pints blueberries
  • 3/4 cup flour, divided
  • 1/2 cup sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Cooking oil spray
  • 2 ounces biscotti or gingersnaps, coarsely crumbled (1/2 cup crumbs)
  • 1/2 cup firmly packed 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), for serving
  • Special equipment: 8x10-inch aluminum-foil pan or oval ceramic baking dish

Instructions:

Place blueberries in a nonreactive mixing bowl. Add 1/4 cup flour, sugar, lemon zest, and lemon juice, then gently toss to mix. Spoon mixture into aluminum-foil pan after lightly spraying it with cooking oil.

Place biscotti or gingersnaps, 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 the topping over the blueberry mixture.

Set up the grill for indirect grilling and preheat to medium high. 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 me-dium high. If using a charcoal grill, preheat it to medium high, then toss all the wood chips or chunks on the coals.

Place the pan in the center of the hot grate, away from the heat, and cover the grill. Cook until the blueberry mixture is bubbling and the topping is browned, about 40 minutes. Serve with vanilla ice cream, if desired.

Updated Monday, August 15th, 2005
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2 Responses to Blueberry Crumble

  1. David Phillips August 22, 2005 at 11:35 am #

    We have a Weber Genesis Gold grill, and we’re always experimenting with how the multi-burner grill performs. Last Friday I grilled filet mignons and corn on the cob, then turned off the middle burner and set the front and rear on medium, as per instructions. We used a disposable aluminum pan. After 30 minutes, it was perfect! It was even better the next day, heated, with whipped cream. The ginger snaps are a nice touch. We’re looking forward to doing this with other fruits and berries.

  2. Eve-lyn M April 17, 2013 at 7:09 pm #

    Delicious way to enjoy summer and wild blue berries. (We have been known to use frozen berries and pop it in the oven off-season.) We have moved since the last time we made the crumble, but kept the recipe and plan to make it again soon.

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