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