Lemon Blueberry Crisp

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Delicious Cast Iron Crisp that you make on the grill! This Lemon Blueberry Crisp is the perfect ending to your BBQ. Packed full of juicy blueberries with a crust and topping made of gingersnap cookies for an amazing flavor.  Then you can either grill it or bake it in the oven for the perfect amount of lemon, grilled to perfection.

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Lemon Blueberry Crisp

Who would have thought? Not me that’s for sure! A delicious cobbler that’s made on your grill or in the oven! It’s packed full of juicy blueberries and the perfect amount of lemon. Then topped with crushed gingersnap cookies and butter. Butter. Yessssss, now you know it’s delicious, right?

If you really want to make it the best Lemon Blueberry Cobbler ever you need to make sure it’s warm and you serve it with a big old scoop of ice cream on top. At least, that’s my theory in life!

Cast Iron Crisp

A cast iron pan is the perfect pan for this delicious crisp. I think it gives it more flavor and it’s so easy to bake it in, but if you don’t have one any oven safe pan will do! Don’t forget the handle cover so you don’t burn yourself when you take it off the grill or out of the oven!

Ingredients Need to Make Lemon Blueberry  Crisp

How to Make Blueberry Lemon Crisp on the Grill

First of all this is so EASY to make! And you will look impressive when you pull a dessert off the grill because it’s kind of unusual isn’t it? Or maybe I just think that! This can be grilled, smoked or even made in the oven if that’s what you prefer.

First of all you are going to want to set up your grill for indirect heat. Essentially heat up your grill then turn the burner, usually the middle one, off and leave the side ones on. You will place the cobbler over the middle burner that is off. This will cook it more like an oven instead of a grill.

Next you will mix up the ingredients for the crumble in a mixing bowl. Just gently stir it all together and put in the bottom of a cast iron skillet. Mine was a 10” skillet.

Next you will mix up the ingredients for the topping in mixing bowl. Simply mix the ingredients together, cut in the butter and then place on top of blueberry mixture in the skillet.

Place the skillet on the grill that has been prepared for indirect heat and let it back for about 30 minutes or until the top is golden brown. Please watch this carefully because grills can be a little tricky to get the temperature exactly right!

Blueberry Crisp FAQs!

Here are a few quick tips and tricks about cobblers.

If you have additional questions leave us a comment and we will do our best to answer them!

Do you need to refrigerate Crisp?

Nope you just need to cover it with the cover the pan or a piece of tinfoil and store it on your counter!

How long are leftovers good for?

Leftover blueberry crisp is good for about 3 days if covered tightly.

Can you freeze Blueberry Crisp?

Yes! Just prepare it according to the directions, but don’t cook it. Cover it with a double layer of aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator, then warm in an oven heated to 350 degrees F for about 30 minutes or until heated through and the top is beginning to brown.

You can also bake it and then cool it completely and freeze it but I prefer to freeze it before I bake it!

Can I use frozen blueberries?

Yes! Use them just like you would fresh blueberries. It’s a simple and quick substitution. If you use frozen you might have to bake it just a little bit longer!

Can I add other fruit?

Yes! I recommend using fruits that are soft and don’t require a ton of cooking time like peaches. If you use apples make sure to slice them very thinly so they cook faster. This will help the blueberries not to get super soft because they baked to long!

Recipes to Enjoy with your Blueberry Lemon Crisp!

• Grilled Asian Pork Loin
• Grilled Corn on the Cob
• Grilled Cheesy Garlic Pull Apart Bread
• Classic Tuna Pasta Salad
• Taco Salad
• Campfire Apple Crisp in Foil Packets

More Grilled Dessert Recipes!

• Smoked Strawberry Crisp
• S’mores Banana Boats
• Apple Dump Cake
• Apple Crisp Foil Packets

WATCH THE STEP BY STEP VIDEO FOR THIS LEMON BLUEBERRY COBBLER RECIPE BELOW:

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Tag me on Instagram when you make this @gimmesomegrilling or #gimmesomegrilling – love to see your delicious eats!!

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5 from 3 votes

Lemon Blueberry Crisp Recipe

Delicious Cast Iron Crisp that you make on the grill! This Blueberry Crisp is the perfect ending to your BBQ. Packed full of juicy blueberries and the perfect amount of lemon, grilled to perfection!

Prep:15 minutes mins

Cook:30 minutes mins

Total:45 minutes mins

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Ingredients

Filling

• ▢ 3 pints blueberries
• ▢ 1/2 c. sugar
• ▢ 1/4 c. all purpose flour
• ▢ 1 tsp lemon zest grated
• ▢ 2 Tbsp fresh lemon juice

Topping

• ▢ 1/2 c. gingersnap cookies crushed
• ▢ 1/2 c. all purpose flour
• ▢ 1/2 c. brown sugar
• ▢ 1/8 tsp salt
• ▢ 6 Tbsp butter cold

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Instructions

• Set up grill for indirect heat or place wood chips in smoker box and run on high until you see smoke then reduce heat to 350-400 degrees.

  If using grill wait until temp is at 350 degrees F.
• In a mixing bowl gently combine ingredients for filling. Place in a cast iron skillet. I used a ten inch skillet. 
• Mix together all ingredients for topping except the butter. Cut in cold butter. Sprinkle over blueberries in skillet.
• Place cobbler in the center of grill away from the heat.
• Cook until top is brown about 30-45 minutes. 
• Remove and serve with ice cream or plain.

Tips

You can also make this in a preheated oven at 350 degrees F. Bake for 30-45 minutes or until top is golden brown.

Video

Nutrition Information

Calories: 434kcal (22%), Carbohydrates: 83g (28%), Protein: 4g (8%), Fat: 10g (15%), Saturated Fat: 5g (31%), Cholesterol: 22mg (7%), Sodium: 193mg (8%), Potassium: 231mg (7%), Fiber: 5g (21%), Sugar: 49g (54%), Vitamin A: 360IU (7%), Vitamin C: 19mg (23%), Calcium: 39mg (4%), Iron: 2.6mg (14%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.