Blueberry season is right around the corner, and this smoked blueberry crumble is an awesome dessert to make on your Traeger grill or pellet smoker this summer. A sweet lemon blueberry filling is topped with a buttery cinnamon graham cracker streusel and baked on the grill for about an hour. It’s easy to make and perfect for taking your next hootenanny to the next level.
Blueberry Crumble Filling Ingredients
This filling is super easy to make. Here’s everything you need:
- Fresh Blueberries
- Lemon Juice
- Granulated Sugar
- Corn Starch (or an alternative like arrowroot or tapioca starch)
- Ground Cinnamon and Salt
Don’t tell anyone I told you, but canned blueberry pie filling would probably work fine here if you’re making this outside peak blueberry season or crunched for time.
You can also play around with a blend of berries or even fruits like cherries.
Cinnamon Graham Cracker Crumble Ingredients
This blueberry crisp borrows Vanessa’s infamous cinnamon graham cracker streusel that we used to make a Traeger apple crisp last fall. It’s one of my favorite recipes she’s ever made, and I find myself using it to make all kinds of desserts. You only need five things to make it, too!
- Cinnamon Graham Crackers
- Brown Sugar (dark or light both work)
- Melted Butter
- Vanilla Extract
Just crush the graham crackers and mix with the brown sugar and salt before pouring over melted butter and vanilla. Stir to make a crumbly mixture and you’re ready to throw on top of the blueberry crumble and bake. (This crumble is also great to bake on its own to use as a yogurt or ice cream topper.)
If you want to go for cobbler over crumble, check out the buttermilk biscuit topping from our Traeger blackberry cobbler.
How to Make a Blueberry Crumble on a Traeger Grill
We’re big fans of Traeger desserts around our house. But unlike our smoked cookies or dark chocolate walnut brownies that call for smoking nuts on their own before going in the dough and batter, this blueberry crumble cooks in about an hour at 350ºF. That means you can throw it on the Traeger while a brisket or pork shoulder rests for an easy dessert addition.
While a sweet wood works best here, I’ve made crumbles on the Traeger with Signature pellets and bolder woods plenty of times.
In terms of the bake, you’re looking for a golden brown crumble (pictured below) and a thick and jammy blueberry filling. Some of the crumble will sink and bake into the filling. So don’t sweat it if you think you have too much crumble.
I recommend using a 13×9 baking dish or a large (11″ or bigger) cast iron skillet. If you’re using a skillet or smaller baking dish, you may want to put a sheet pan underneath it to catch any filling that bubbles over the edges. I would avoid aluminum grill pans for this dessert, if possible.
And that’s it for the easy part (baking). The hard part is waiting for the blueberry crumble to cool. It’s worth the wait, though, as the filling will thicken as it cools. Nobody wants a thin and runny filling!
Tips for Serving
Vanilla ice cream is never a wrong move, and that’s definitely the case here. It’s hard to beat, but you do have other options. A bit of fresh whipped cream works great. Or you can up the ante with an elevated lemon whipped cream or the lemon creme fraiche from our blueberry poke cake.
Okie doke, that’s all the notes I have for you. You can print or save the full recipe card below and fire up the grill. If you have a question about an ingredient or anything about making smoked desserts, feel free to leave it in the comments at the bottom of the post.
And if you love this smoked blueberry crumble, I always appreciate recipe reviews!
For the Filling
- 2 1/4 pound (36 oz) Fresh Blueberries
- 2 Tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/2 cup (96g) Granulated Sugar
- 3 Tablespoons (24g) Corn Starch
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Cinnamon
For the Crumble
- 18 sheets (278g) Cinnamon Graham Crackers, crushed
- 1/2 cup (96g) Dark Brown Sugar
- 1 teaspoon Kosher Salt
- 2 sticks (226g) Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- Preheat your smoker to 350ºF with the lid closed. Use cherry, maple, or apple pellets for best results.
- Wash and dry the blueberries before tossing with the lemon juice and vanilla. Mix the dry ingredients together in a separate bowl before adding to the blueberries. Stir together and set aside.
- To make the crumble, mix the crushed graham crackers, brown sugar, and salt together in a large bowl before pouring over the melted butter and vanilla. Stir together until the crumble resembles wet sand.
- Add the blueberry filling to a 13x9 baking dish or large cast iron skillet. Spread the crumble over the top in an even layer.
- Smoke for 50-60 minutes until the crumble is golden brown and the blueberry filling is thick and jammy. Optional: Grate some fresh lemon zest over the finished blueberry crumble while warm.
- Let the crumble cool for at least 30-60 minutes to thicken the filling before serving. Serve with vanilla bean ice cream or whipped cream and enjoy!
If you don't have cinnamon graham crackers, you can use regular graham crackers with an extra 1/2 teaspoon of ground cinnamon.
For Oven Baked Blueberry Crumble
Bake at 375ºF for 45-50 minutes, looking for the same visual cues from the smoked version.
Nutrition Information:Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 350Total Fat: 18gCarbohydrates: 49gProtein: 2g