Zesty Lemon Blueberry Crisp Recipe for Summer Desserts

Delicious Cast Iron Crisp made on the grill or in the oven. This Lemon Blueberry Crisp is a perfect finish to any BBQ—juicy blueberries brightened with lemon and topped with a gingersnap crumb for incredible flavor. You can either grill it for a smoky touch or bake it in the oven until golden and bubbly.

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Lemon Blueberry Crisp

This grilled or oven-baked cobbler is surprisingly simple and incredibly tasty. It’s loaded with blueberries and bright lemon flavor, then finished with a buttery topping built around crushed gingersnap cookies. The gingersnaps add warmth and crunch that pairs beautifully with the tart-sweet berries.

Serve this crisp warm with a scoop of vanilla ice cream for an extra-special treat. The contrast of hot fruit and cold ice cream is one of my favorite ways to enjoy it.

Cast Iron Crisp

A cast iron skillet is ideal for this dessert — it heats evenly and gives the crisp a rustic presentation. If you don’t have cast iron, any oven-safe skillet or baking dish will work. If you plan to use the grill, remember a handle cover to protect your hands when removing the pan.

Ingredients Need to Make Lemon Blueberry Crisp

How to Make Blueberry Lemon Crisp on the Grill

This recipe is easy and impressive—especially when you bring a finished dessert off the grill. You can grill, smoke, or bake it in the oven.

Set up your grill for indirect heat: light the outer burners and leave the center burner off, or use a smoker box and maintain a steady 350–400°F. Place the skillet over the unlit center so the crisp bakes gently like an oven.

In a bowl, combine the filling ingredients: blueberries, sugar, 1/4 cup flour, lemon zest, and lemon juice. Toss gently to coat, then transfer to a 10-inch cast iron skillet (or similar oven-safe pan).

For the topping, mix crushed gingersnap cookies, 1/2 cup flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the blueberries.

Place the skillet on the grill set for indirect heat and bake for about 30–45 minutes, until the topping is golden and the filling is bubbling. Grill temperatures vary, so check periodically to avoid overbrowning.

Blueberry Crisp FAQs

Quick tips and answers to common questions about making and storing this crisp.

Do you need to refrigerate the crisp?

No, you can cover the pan with foil and store it at room temperature for short-term storage. If your kitchen is warm or you prefer refrigeration, cover and refrigerate.

How long are leftovers good for?

Leftovers keep well for about 3 days when covered tightly.

Can you freeze Blueberry Crisp?

Yes. Assemble the crisp but don’t bake it, then double-wrap with foil and freeze for up to three months. Thaw overnight in the refrigerator and bake at 350°F for about 30 minutes or until heated through and the top is golden. You can also bake it first, cool completely, and then freeze.

Can I use frozen blueberries?

Absolutely. Use frozen berries in place of fresh; you may need to bake a bit longer to fully heat the filling.

Can I add other fruit?

Yes. Soft fruits like peaches work well. If using firmer fruits like apples, slice them thinly so they cook through without overbaking the blueberries.

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
• Grilled Apple Dump Cake
• Apple Crisp Foil Packets

Watch the Step-by-Step Video for This Lemon Blueberry Cobbler

If you enjoy video instructions, check the recipe video for a visual guide and tips. Tag @gimmesomegrilling on Instagram or use #gimmesomegrilling if you make this—I’d love to see your version.

Lemon Blueberry Crisp Recipe

Delicious cast iron crisp made on the grill or in the oven. Juicy blueberries with a bright lemon filling and a gingersnap topping.

Prep:
15 mins

Cook:
30 mins

Total:
45 mins

Video

[Video: Lemon Blueberry Crisp]

8

Ingredients

Filling

• 3 pints blueberries
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1 tsp lemon zest, grated
• 2 Tbsp fresh lemon juice

Topping

• 1/2 cup gingersnap cookies, crushed
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/8 tsp salt
• 6 Tbsp cold butter

Instructions

1. Set up the grill for indirect heat or prepare a smoker box and bring the grill to 350°F. If using a grill, wait until it reaches temperature.
2. In a bowl, gently combine the filling ingredients and transfer them to a 10-inch cast iron skillet.
3. Mix the topping ingredients (except the butter), cut in the cold butter until crumbly, and sprinkle evenly over the blueberries.
4. Place the skillet in the center of the grill away from direct heat.
5. Cook until the top is golden and the filling is bubbling, about 30–45 minutes.
6. Remove and serve warm with ice cream or on its own.

Tips

You can also bake this in a preheated oven at 350°F for 30–45 minutes, or until the top is golden brown.

Nutrition Information

Calories: 434 kcal,
Carbohydrates: 83 g,
Protein: 4 g,
Fat: 10 g

© Gimme Some Grilling ®

Nutrition info is an estimate. For exact values, consult a nutritionist or use a calculator with your specific ingredients.