Tri-Berry Crisp with Pecan Topping
Grilling Method: Indirect/Medium Heat
Streusel Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
3/4 cup regular or quick-cooking
oatmeal (not instant)
1/2 cup coarsely chopped pecans
1 teaspoon ground cinnamon
1⁄2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened,
cut into small pieces
Berry Filling
2 pints strawberries, halved
1 pint blueberries
2 pints blackberries or raspberries
1 orange, zested and juiced
1 lemon, zested and juiced
1⁄2 to 2⁄3 cup sugar, depending on sweetness of fruit
1⁄4 cup cornstarch
1/2 teaspoon ground cinnamon
2 to 3 tablespoons Grand Marnier, optional
Build a charcoal fire or preheat a gas grill. Alternatively, preheat an oven to
350˚ F.
Make the streusel: In a large bowl, combine all the topping ingredients except the butter. Work
in the butter with a pastry blender or fork until the mixture resembles large, coarse bread crumbs. Set aside.
Make the filling: In another large bowl, mix the berries together. Add the orange juice, lemon juice, orange and lemon zests, sugar, cornstarch, and cinnamon; mix lightly. Add the Grand Marnier, if using. Set aside for 5 minutes.
Place the berry mixture in the All-American Dessert Dish. Top it evenly with the streusel mixture. Place the dish in the center of the cooking grate over indirect medium heat, cover, and bake for 30-35 minutes, or until bubbly and the top is browned. Transfer the baking dish to a cooling rack. Serve warm with ice cream, if desired.
Recipe By Elizabeth Karmel