Tri-Berry Crisp with Pecan Topping
Makes 6 to 8 servings
Grilling Method: Indirect/Medium Heat
Ingredients
Streusel Topping
- 1½ cups packed light brown sugar
- 1½ cups all-purpose flour
- 1½ cups regular or quick-cooking oatmeal (not instant)
- 1/3 cup coarsely chopped pecans
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- ¾ cup (1½ sticks) unsalted butter (or pareve margarine), softened, cut into small pieces
Berry Filling
- 2 pints strawberries, halved
- 2 pints 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
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- 2 to 3 tablespoons Grand Marnier, optional
Directions
- Build a charcoal fire or preheat a gas grill.
- Make the streusel: In a large bowl, combine all the topping ingredients except the butter or margarine. 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 an ovenproof, 4-quart round casserole or soufflé 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 35 to 45 minutes, or until bubbly and the top is browned.
- Transfer the baking dish to a cooling rack. Serve warm with ice cream, if desired.
©2015 Elizabeth A. Karmel, Girls at the Grill® Recipe adapted from Taming the Flame by Elizabeth Karmel (John Wiley & Sons, 2005, $24.95)
