Four Berry Fruit Crisp
What’s a summer without a fruit crisp? A lost summer—or at least a lost opportunity—in my book! I usually prepare this light and berry-good dessert in advance and put it on the grill to bake when I take off the main dish. That way when everyone starts looking around for dessert, a bubbling, hot-off-the-grill crisp with streusel topping is ready for its grand entrance—add a scoop of real vanilla ice cream and you’ll get a standing ovation!
Ingredients
1 pint strawberries, halved
1 pint blueberries
1 pint blackberries
1 pint raspberries
Juice of 1 orange
Zest of 1 orange
Juice of 1 lemon
Zest of 1/4 lemon
2 tablespoons Grand Marnier, optional
¼ cup sugar
5 tablespoons cornstarch
2 teaspoons ground cinnamon
Topping:
¼ cup butter, softened
¼ cup sugar
1 teaspoon cinnamon
1 cup flour
Methods/steps
Grilling Method: Indirect/Medium Heat
In a large bowl, combine strawberries, blueberries, blackberries and raspberries, add orange juice, orange zest, lemon juice, lemon zest and optional Grand Marnier, sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes. Meanwhile make streusel topping. In a medium bowl combine butter, sugar and cinnamon, mix well with a fork. Add flour and mix until crumbly.
Place berry mixture into a soufflé dish. Top with streusel topping. Place in center of cooking grate. Cook 40 minutes or until brown and bubbly.
Note: may be made in individual soufflé dishes, cooking time is 15 to 20 minutes. Serve with vanilla ice cream.
© ELIZABETH KARMEL 2020