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Blueberry Crumble
Method: indirect grilling
Serves 8
For the filling:
• 3 pints blueberries
• 1/2 cup sugar (or to taste)
• 1/4 cup flour
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
For the crumble:
• 1 c. quick cooking oats
• 1/2 c. all-purpose flour
• 1 c. packed brown sugar
• 1 tsp. cinnamon
• 1/4 c. butter
You'll also need:
• an 8 by 10-inch foil pan
• spray oil
• 1 cup wood chips (preferably apple), soaked in water to cover for 1 hour, then drained
1. Pick through the blueberries, removing any stems, leaves, or bruised berries. Give them a light wash. Place the berries in a large mixing bowl. Add the sugar, flour, lemon zest, and lemon juice and gently toss to mix. Spoon the mixture into a foil pan you've lightly sprayed with spray oil.
2. Make the crumble. Place the oats, flour, sugar, butter and cinnamon in a bowl, mix until you get a semi-even, lumpy consistency, squeeze a bit of lemon on top. Spoon the crumble mixture on top of the blueberries evenly. The crumble mix is a little crumble heavy – helps hold in the flavor.
3. Set up your grill for indirect grilling. If using a charcoal grill, preheat to medium-high, then toss the wood chips on the coals. Soaked apple is best, may consider throwing in a few soaked mesquite ships for some added flavor.
4. Place the crisp in the center of the grill away from the heat. Cook until the topping is browned and the blueberries are bubbling, about 40 minutes. Serve the crumble hot or warm-ideally with vanilla ice cream.
Note: for additional delicious variations on this crumble, you can replace half the blueberries (2 cups) with diced ripe peaches, apples, or blackberries.
a few selected photos taken before the camera was ditched for a bowl of crumble!
