When you think of grilling, meats and vegetables probably come to mind, but did you know your charcoal grill can be used to make a delightful smoked dessert as well? Smoked Blueberry Crisp is a rustic, fruity dessert with a sweet, crumbly topping and just a hint of smokiness. Using your charcoal grill to add a bit of smoky flavor creates a dessert with a twist on the classic blueberry crisp that's perfect for family gatherings.
Cooking on a charcoal grill adds a depth of flavor that you just can’t achieve in a traditional oven. Ceramic cookers, including the Big Green Egg and the Kamado Joe, do an excellent job at baking. They are really just big convection ovens fueled by charcoal. Cooking a smoked blueberry crisp over indirect heat in a ceramic cooker adds just a hint of smokiness from the charcoal, and that is what makes it special. The subtle smokiness pairs beautifully with the natural sweetness of the blueberries. It's a perfect dessert to top off a day of great barbecue.
In this post, I will walk you through the process of making a smoky, sweet blueberry crisp inside your charcoal grill. This easy, crowd-pleasing dessert is sure to impress.
Try my recipes for Smoked Chocolate Chip Cookies, Bacon Apple Crisp, Dark Chocolate Bread Pudding with Salted Caramel Sauce and Peach Fried Pies.
Ingredients
Filling
- Blueberries
- Sugar
- Cornstarch
- Lemon juice
- Lemon zest
- Salt
Topping
- All-purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Cinnamon
- Fine sea salt
- Unsalted butter frozen
See recipe card for quantities.
Instructions
Rinse the blueberries and place them in bowl.
Add the rest of the filling ingredients and stir the mixture well. The sugar and lemon juice will form a wonderful sauce and the cornstarch will help thicken it up a bit.
Add the blueberry mixture to a small cast iron skillet and set aside. Note: Lemon juice doesn't generally play well with cast iron. It will strip your seasoning. Rub the bottom of the cast iron with a generous coating of crisco before adding the blueberry mixture.
Stir the topping ingredients, except for the butter, together in a small bowl.
Using a cheese grater, grate some frozen butter on a cheese grater and cut it into the topping mixture with a pastry cutter. A few lumps are just fine.
Sprinkle the topping over the blueberries and pat it down.
Do not add any wood chips or chunks because the smoke from burning wood is just too much. The hint of smokiness that comes from cooking this over charcoal is more than enough. Cook over indirect heat in a Kamado Joe or Big Green Egg for for 45 minutes.
I wanted a little more color in the topping so I finished it in a wood burning oven for a few minutes. But that really wasn't necessary. Serve the smoked blueberry crisp warm with vanilla ice cream.
Variations
Both fresh and frozen blueberries work great. If using frozen, there is no need to thaw them. Just mix them with the other filling ingredients and proceed as directed. They will thaw inside the smoker.
Also try this recipe with other fruits like peaches, raspberries and blackberries. You could even mix a few fruits together for a mixed-berry crisp.
Equipment
This blueberry crisp was cooked inside a Kamado Joe and then finished in a wood burning oven. It could also be cooked in any charcoal grill, like a Weber, that can be configured for indirect heat.
Storage
Store leftover blueberry crisp in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10 - 15 minutes until the fruit is heated through and the the topping is crisp.
Top Tip
Keep an eye on the temperature. If your grill gets too hot, the topping may burn before the blueberries have a chance to fully cook. Maintain a consistent temperature of around 350°F (175°C)
A little smoke goes a long way with desserts. The charcoal will provide enough smoke without the use of wood chips. You don't want to overpower the sweet, delicate flavor of the blueberries.
Also, lemon juice doesn't generally play well with cast iron. It will strip your seasoning. Rub the bottom of the cast iron with a generous coating of crisco before adding the blueberry mixture.
Final Thoughts
Smoked Blueberry Crisp is a fantastic and novel way to end a barbecue or outdoor gathering. The combination of sweet blueberries, crunchy topping and a hint of smoke transforms this simple dessert into something truly special. The next time you fire up the charcoal grill, think beyond burgers and ribs, and surprise your guests with this unforgettable smoked dessert. Enjoy!
Related
Looking for other recipes like this? Try these:
📖 Recipe
Smoked Blueberry Crisp on a Charcoal Grill Recipe
Ingredients
Filling
- 5 cups blueberries
- ½ cup sugar
- 3 tbs cornstarch
- 1 tbs lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon salt
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 stick unsalted butter frozen
Instructions
- Setup the grill for indirect heating at 350°. Cut the butter and place into the freezer for at least 30 minutes. Rinse the blueberries and add to a medium bowl.
- Add the sugar, cornstarch, salt and lemon juice and lemon zest. Stir to coat. Transfer to an 8" cast iron dutch oven or baking dish and set aside.
- In a small bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt. Grate the frozen butter on a cheese grater and add to the bowl.
- Using a pastry cutter, incorporate the butter into the mixture. Work until the largest clumps of remaining butter are about ¼" wide. Sprinkle the topping over the blueberries.
- Bake at 350 degrees for about 40-45 minutes until the top is golden brown. Note: This can also be done in a conventional oven.
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