Recipe from Olivia Colt, Salt & Honey Catering + Events
Yield: 6-8 servings
For the Oat topping
· ⅓ cup whole wheat flour
· ¼ cup dark brown sugar, packed
· ½ teaspoon kosher salt
· 1 cup old-fashioned rolled oats, divided
· ½ cup (1 stick) chilled unsalted butter, cut into pieces
For the Crisp
· 8 cups sliced stone fruit and berries
· 1 cup sugar
· 2 tablespoons cornstarch
· 1 teaspoon finely grated lemon or orange zest
· 2 tablespoons fresh orange juice
· Pinch of kosher salt
Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
Light your charcoal grill as you normally would. Allow coals to burn for about 20 minutes, push to one side of the grill creating a hot and cool zone.
Toss fruit with sugar, cornstarch, zest, juice, and salt.
Transfer mixture to a 10” iron skillet or ovenproof 1½-qt. baking dish. Top evenly with oat topping. Place skillet on the hot side of the grill and close the grill lid. Rotate the pan every 15-20 minutes to allow even cookery.
Grill until fruit juices are bubbling about 50 minutes. Remove the grill lid and move pan to the cooler side of the grill for last 10 minutes of cooking.
Remove from grill and allow to cool for a least 1 hour. Garnish with vanilla ice cream or lightly sweeten whipped cream.
Grill the dessert first before the rest of your dinner.