from BBQ USA by Steven Raichlen.
Makes 8 servings
PREP: 12 minutes
COOK: 45 minutes
Grill dessert too: You've already fired up the grill, throw dessert on there while you enjoy dinner, keeping your kitchen totally cool. Applewood chips add a subtle smoky flavor. If you do use your oven, prepare as directed (minus the wood chips, of course), and bake at 350 for 30 minutes or until browned and bubbly.
1 cup applewood chips
6 cups fresh blueberries
3/4 cup all-purpose flour, divided
1/2 cup sugar
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 almond biscotti cookies
1/2 cup firmly packed light brown sugar
6 tablespoons butter, cut into 1-inch pieces
1/4 teaspoon kosher salt
Vanilla ice cream (optional)
1. Soak wood chips in water 1 hour. Drain.
2. Preheat grill to medium-high (400F). Wrap wood chips in heavy-duty aluminum foil; poke holes in aluminum foil. Place packet on grill rack while preheating.
3. Combine blueberries, 1/4 cup flour, and next 3 ingredients in a large bowl. Spoon into a lightly greased 12-inch aluminum pan or cast-iron skillet.
4. Process cookies. brown sugar, and remaining 1/2 cup flour in a food processor until a coarse powder forms. Add butter and kosher salt; process until coarse and crumbly. Spoon topping over blueberry mixture.
5.Turn 1 side of grill off. Place foil packet on fit side and blueberry crumble on unlit side. Grill, covered with grill lid, 45 minutes or until bubbly and browned. Serve hot, and top with ice cream, if desired.