Thanksgiving Fruit Crisp


  • 2 lbs blueberries or ~6 pieces of stone fruit
  • ¼ c granulated sugar (more if fruit is tart)
  • Zest of a lemon
  • Juice of half a lemon
  • ¾ c quick-cook oats
  • ½ c flour
  • ½ c shredded coconut
  • ½ tsp cinnamon
  • a few grinds of nutmeg
  • 1/3 c brown sugar
  • ½ c unsalted butter, cut into small cubes
  • Vanilla bean ice cream (for serving)

Equipment & Fuel


  1. Light half a charcoal chimney with Royal Oak Charcoal and heat smoker to 350 degrees.
  2. Lightly grease a ceramic deep-dish pie plate.
  3. Wash, slice (and peel, if preferred) enough fruit to nearly fill your baking dish –typically ~4 to 6 good-sized apples or peaches or roughly 2 lbs of blueberries.
  4. Put fruit in a medium bowl; stir in granulated sugar, zest, and lemon juice. Set aside.
  5. In a small bowl, mix together the remaining ingredients (except butter) for the crisp topping. Cut in the unsalted butter with a pastry cutter until mixture is rather crumbly (it will not hold together).
  6. Fill prepared baking dish with the fruit. Spoon the crumble mixture on top. Smoke ~35 minutes or until top is brown and fruit bubbles. Let cool.
  7. To keep the crisp, serve on top of (not underneath) vanilla bean ice cream.

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