Summer fruit crisp cooked in the most summery way


In late summer, I make this grilled fruit crisp every week. It is good with whatever fruit you find at the market, ripe and ready to be mixed with a little bit of sugar, citrus and cinnamon.

Summer crisp with pecan streusel topping

I make this crisp most often with a combination of berries, but almost any combination of fruit is delicious. Aim for a total of 8 to 10 cups of sliced fruit.

Start to finish: 1 hour

Servings: 8

For the streusel topping:

1 cup packed light brown sugar

1 cup all-purpose flour

1 cup regular or quick-cooking oatmeal (not instant)

1/2 cup coarsely chopped pecans

1 teaspoon cinnamon

1/2 teaspoon kosher salt

3/4 cup unsalted butter, softened, cut into small pieces

For the filling:

3 cups strawberries, halved

3 cups blueberries

2 cups blackberries or raspberries

Zest and juice of 1 orange

Zest and juice of 1 lemon

1/2 cup granulated sugar, more or less, depending on sweetness of the fruit

1/4 cup cornstarch

1 teaspoon cinnamon

2 to 3 tablespoons orange liqueur (optional)

Vanilla ice cream, to serve

Prepare a grill for medium heat, indirect cooking. For a charcoal grill, this means banking the hot coals to one side of the grill and cooking on the other side. For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side.

To make the topping, in a large bowl combine all ingredients except the butter. Mix well. Add the butter, then use a pastry blender or forks to work it in until the mixture resembles large, coarse breadcrumbs. Set aside.

To make the filling, in a second large bowl combine all ingredients, mixing gently. Set aside for 5 minutes.

Place the berry mixture in an oven-safe 4-quart round casserole or souffle dish, or a 9-by-13-inch casserole dish. Crumble the streusel mixture evenly over the fruit. Place the crisp over the cooler side of the grill, cover the grill and cook for 35 to 45 minutes, or until bubbly and the top is browned. Transfer the baking dish to a cooling rack. Serve warm with vanilla ice cream, if desired.

Nutrition information per serving: 540 calories; 210 calories from fat (39 percent of total calories); 24 g fat (12 g saturated; 0.5 g trans fats); 45 mg cholesterol; 80 g carbohydrate; 7 g fiber; 50 g sugar; 5 g protein; 135 mg sodium.