Steven Raichlen's Barbecue! Bible


Smoked Strawberry Crisp

Recipe adapted from Steven Raichlen's BBQ USA


  • Yield: 6 to 8 servings
  • Method: Indirect Grilling
  • Equipment: One 10-inch cast iron skillet, lightly oiled; 1 cup wood chips or chunks, preferably cherry, soaked for 1 hour in water to cover, then drained
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  • 3 pints hulled strawberries
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup crumbled sugar cookies or gingersnaps
  • 1/2 cup packed brown sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1-inch pieces
  • Pinch of salt

  • Vanilla ice cream (optional), for serving

Step 1: Set up the grill for indirect grilling and preheat to medium-high.

Step 2: Place the strawberries in a large nonreactive mixing bowl. Add 1/4 cup of the flour and the granulated sugar, lemon zest, and lemon juice and gently toss to mix. Spoon the strawberry mixture into the cast iron skillet.

Step 3: Place the cookies, brown sugar, and the remaining 1/2 cup of flour in a food processor fitted with the metal blade and grind to a coarse powder. Add the butter and salt, then pulse the processor to cut in the butter: the mixture should be coarse and crumbly. Spoon the topping over the fruit filling.

Step 4: Place the crisp on the grate away from the heat. Toss the wood chips on the coals
and cover the grill. Indirect grill the crisp until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm, ideally with vanilla ice cream.

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