Grill Top Blueberry Crisp

There’s no reason to heat up your kitchen with this Blueberry Crisp – it’s prepared on your grill.

Prep Time
20 Min
Cook Time
8 Min
Recipe by
Plugrà ® Kitchens


¾ cup (60g) quick-cooking or old-fashioned oats
¼ cup (50g) packed brown sugar
½ cup (60g) all-purpose flour
1 tsp. (3g) ground cinnamon
¼ cup (56g) Plugrá® Premium Butter, unsalted, very soft


2 tbsp. (28g) Plugrá® Premium butter, unsalted
3 pints (870g) fresh blueberries, divided
¼ cup (50g) granulated sugar
1 tbsp. (8g) all-purpose flour
¼ tsp. (1.5g) salt
¼ tsp. (0.5g) freshly grated nutmeg
TOPPING: Combine the oats, brown sugar, flour, and cinnamon in a medium mixing bowl. Blend in the butter until the mixture comes together and forms clumps. Refrigerate while preparing the blueberry filling.
FILLING: Melt the butter over medium heat in a 10-inch cast iron skillet. Add ½ of the blueberries and all of the sugar to the skillet and cook, stirring frequently, until the blueberries soften and can be easily burst when pressed with the back of a spoon, about 5 to 10 minutes. Remove from heat and add the remaining blueberries, the flour, salt and nutmeg. Stir to combine.
ASSEMBLING: Remove the topping mixture from the refrigerator and crumble evenly over the top of the filling.
Preheat a gas grill to 400°F and turn off all but 1 burner. Place the skilled away from the flame and close the cover of the grill. Maintain the temperature around 375°F and cook for 10 to 15 minutes or until the topping has cooked and the blueberries are bubbling. Enjoy warm with whipped cream or a scoop of vanilla ice cream.
If using a charcoal grill, prepare the grill for indirect heat. Place the skillet on the side without the coals and cover with the lid of the grill. Cook for 5 to 10 minutes or until the topping has cooked and the blueberries are bubbling.