Thanksgiving Fruit Crisp
Equipment & smoking supplies:
Deep dish pie plate
2 mixing bowls
270 GS (natural convection charcoal smoker)
Royal Oak Natural Briquettes
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.