Summer Fruit Crisp Done on the BBQ Grill

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 2
    tablespoons flour
  • 14
    cup sugar
  • 1
    teaspoon cinnamon
  • 14
    teaspoon nutmeg
  • TOPPING
  • 14
    cup sugar (I used a little less because the fruit are in season and sweet)
  • 2
    tablespoons agave syrup (or honey)
  • 4
    tablespoons butter, soften
  • 14
    teaspoon salt
  • 1
    teaspoon baking powder
  • 14
    teaspoon baking soda
  • 12
    teaspoon cinnamon
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DIRECTIONS

  • 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.
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