Barbecued Peach and Blueberry Streusel

If you don't have a cast-iron pan, use two rectangular disposable aluminum pans stacked one inside the other to prevent the bottom from burning.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  kg  peach, pitted and sliced 1/2-inch thick
• 2  cups fresh blueberries
• 1⁄4 cup brown sugar
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon ground cinnamon
• 1 (100 g) package pecan halves, coarsely chopped
• 1  cup all-purpose flour
• 1⁄3 cup brown sugar
• 1⁄3 tablespoon fresh thyme, chopped
• 1⁄8 teaspoon salt
• 1⁄4 cup unsalted butter, chilled

Directions

1. Preheat barbecue to medium heat. In a bowl, mix peach slices, blueberries, brown sugar, lemon juice and cinnamon. Sread the mixture in a 10-inch cast-iron pan or two stacked rectangular aluminum disposable pans.
2. Mix pecans in a large bowl with flour, brown sugar, thyme and salt. Grate the chilled butter into the bowl. Use fingertips to rub the butter into the flour mixture until it resembles coarse meal. Sprinkle evenly over fruit. Set on the grill and cook for 20-25 minutes or until the topping is a golden brown and the fruit is bubbling. Cool slightly before serving.