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
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.
Rules for posting comments
Comments posted below are from readers. In no way do they represent the view of Stephens Media LLC or this newspaper. This is a public forum.
Comments may be monitored for inappropriate content but the newspaper is under no obligation to do so. Comment posters are solely responsible under the Communications Decency Act for comments posted on this Web site. Stephens Media LLC is not liable for messages from third parties.
IP and email addresses of persons who post are not treated as confidential records and will be disclosed in response to valid legal process.
Do not post:
- Potentially libelous statements or damaging innuendo.
- Obscene, explicit, or racist language.
- Copyrighted materials of any sort without the express permission of the copyright holder.
- Personal attacks, insults or threats.
- The use of another person's real name to disguise your identity.
- Comments unrelated to the story.
If you believe that a commenter has not followed these guidelines, please click the FLAG icon below the comment.