Tri-Berry Crisp with Pecan Topping

Makes 6 to 8 servings

Grilling Method: Indirect/Medium Heat


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


  1. Build a charcoal fire or preheat a gas grill.
  2. 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.
  3. 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. 
  4. Place the berry mixture in an ovenproof, 4-quart round casserole or soufflé dish. Top it evenly with the streusel mixture.
  5. 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.
  6. 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)