Prep 15 mins
Cook 40 mins
It's too hot to turn the oven or stove on. I wanted desert with fruit. I have a medley of left over fruit so I attempted a crisp on the BBQ. All the fruit are unpeeled.
- 3 pears, cored and sliced into . 5-inch pieces
- 2 plums, pitted and sliced . 5-inch
- 1 plums (I used a pluot but this web site does not recognize it) or 1 apricot (I used a pluot but this web site does not recognize it)
- 2 peaches, pitted and sliced . 5-inch
- 1 lemon, juiced
- 1 grapefruit, juiced (can use an orange)
- 29.58 ml flour
- 59.14 ml sugar
- 4.92 ml cinnamon
- 1.23 ml nutmeg
- 236.59 ml rolled oats
- 118.29 ml whole wheat flour
- 59.14 ml sugar (I used a little less because the fruit are in season and sweet)
- 29.58 ml agave syrup (or honey)
- 59.16 ml butter, soften
- 1.23 ml salt
- 4.92 ml baking powder
- 1.23 ml baking soda
- 2.46 ml cinnamon
- Heat grill to 350-400 degrees or there about.
- Mix fruit and juice with the rest of the ingredients not including items for the topping (flour, sugar, cinnamon & nutmeg).
- Spray 10" seasoned cast iron pan with a little oil.
- Pour fruit mixture into cast iron pan and set on grill. Close cover and bake for about 15 minutes.
- Mix all topping ingredients in bowl using your hands until crumbly.
- Use heavy duty or double regular foil and set inside cookie sheet with all sides raised. Spread topping mixture on foil.
- Set foil directly on grill. Close grill cover.
- Make sure the grill is on medium or low and no more than 375 degrees.
- Turn fruit with spatula to bring the carmelized bottom to the top. Bake another 10 minutes.
- Bake topping about 10 minutes (please make sure to check so bottom does not burn). If needed, turn topping so bottom don't burn.
- Remove topping from grill. Cool for a couple of minutes. Break topping into small pieces. Distribute topping on top of fruit.
- Bake another 5 minutes.
- Remove pan from grill and cool before serving.