Smoked Blueberry Crumble

While this recipe can be made in the oven, using the smoker just adds an extra level of flavor.

Equipment Needed

• 8x8 Baking Dish
• Food Processor
• Non-stick Cooking Spray

Filling

• 18 ounces of Blueberries
• 1/4 Cup of Flour
• 1/4 Cup of Granulated Sugar
• 1/4 Cup of Brown Sugar
• 1 Lemon, Juice & Zest
  

Topping

• 3 Pieces of Biscotti
• 1/2 Cup Flour
• 1/2 Cup Brown Sugar
• 6 Tablespoons Cold Butter
• Pinch of Salt

1. Remove the stems from the blueberries, rinse, and drain before adding them to a large non-reactive mixing bowl.

2. Combine the flour, sugar, lemon juice, and lemon zest into the bowl and mix thoroughly. If you want to make the filling taste a little sweeter, you can use a 1/2 cup of granulated sugar instead of 1/4 cup each of brown and granulated sugar.

3. Grease the 8x8 baking dish with non-stick cooking spray (you can also use butter, or vegetable shortening), then add the blueberry filling to the dish.

4. Add the biscotti, flour, brown sugar, and a pinch of salt to the food processor and pulse blend to break down the biscotti.

5. Add the 6 tablespoons of butter to the processor and run the pulse blend again to mix the butter into the mix. This can be done by hand, but will be easier using a food processor.

6. Cover the filling with the topping and shake the dish to help evenly coat the blueberries.

7. Bake at 400 degrees until the top turns golden brown - approximately 40 minutes.

8. Serve while still warm with vanilla ice cream.