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Grilled Fruit Crisp

Seriously people, it’s too darn hot to turn on the oven anymore. And honestly, why bother when you can cook just about anything on the grill. Including dessert.

Dessert sooooo good that my kid said “I’m gonna die if I don’t get to have more apples.” Oh yes, this dessert is high drama goodness and it’s not all that bad for you.

Look at that determination on my kids face as he tries with all his might to squeeze the apple. Adorbs if I do say so myself.

Also, he’s a big fan of cinnamon so we don’t even measure it any more. He just shakes, shake, shakes.

We hadn’t planned on using cranberries but when it all came together it seemed like the right thing to do. Added a bit of tartness which I always appreciate.

Made 100% on the grill and topped with a scoop of vanilla ice cream. The perfect no-bake dessert.

Grilled Fruit Crisp Recipe

Prep Time: 10 mins  Cooking Time: 15 mins

5 cups fruit (we used thinly sliced granny smith, blueberries and a handful of dried cranberries)
juice of 1/2 lemon
1 teaspoon cornstarch
1/4 cup white sugar
1/3 cup whole wheat flour
1/3 cup nuts (almonds or pecans)
1 teaspoon cinnamon
3 tablespoons butter, melted and cooled
2 tablespoons brown sugar
2/3 cup quick cook oats

1. Preheat the grill to medium.
2. Combine lemon juice, cornstarch and white sugar and toss with fruit. Sprinkle with cinnamon and toss again.
3. Transfer fruit to a 9 inch round metal (not glass!) cake pan.
4. In a food processor, pulse together whole wheat flour, brown sugar, nuts, 1/2 teaspoon cinnamon until nuts are chopped finely.
5. Pour in melted butter and continue to pulse until it becomes thick and wet like sand.
6. Transfer to a bowl and stir in oats.
7. Crumble the oat topping onto the fruit and grill with the top down for 12 to 18 mins depending on fruit.
8. Check for doneness by poking with a toothpick to see if fruit is tender and soft but still firm and not mush.
9. Serve warm with ice cream.

Makes: 6 to 8 servings



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