Thanksgiving Fruit Crisp


Equipment & smoking supplies:

Deep dish pie plate

2 mixing bowls

Pastry cutter

270 GS (natural convection charcoal smoker)

Royal Oak Natural Briquettes

Dessert Ingredients:

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)


1.Light half a charcoal chimney with Royal Oak Natural Briquettes.

2.Set up the 270 GS for smoking (insert diffuser plate, remove one charcoal basket and leave one charcoal basket in place; close intake on side where remaining basket sits).

3.Fill charcoal basket of 270 GS half full; when briquettes are hot, pour over the unlit briquettes in the charcoal basket and warm smoker to ~350F.

4.Lightly grease a ceramic deep-dish pie plate.

5.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.

6.Put fruit in a medium bowl; stir in granulated sugar, zest, and lemon juice. Set aside.

7.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).

8.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.

9.To keep the crisp crisp, serve on top of (not underneath) vanilla bean ice cream.

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