Recipe: Summer fruit crisp cooked in the most summery way
When we think "hot off the grill," we usually think about something meaty. But this time of year I also like to grill desserts!
In late summer, I make this grilled fruit crisp every week. It is good with whatever fruit you find at the market, ripe and ready to be mixed with a little bit of sugar, citrus and cinnamon. The addition of orange liqueur is optional, but one that I always opt for as it makes a big difference. If you don’t have any orange liqueur, a bit of bourbon is nice, too.
Since the topping of the crisp is everyone’s favorite part of the dessert, I add oatmeal and pecans to the classic butter-flour-sugar blend to make it even crunchier and more substantial.
When you toss the fruit with the sugar and cornstarch, be sure to mix well and let the fruit sit for 5 minutes to bring out the natural juices, then mix again. And when baking, make sure you bake it long enough for the cornstarch and fruit juices to bubble up and turn opaque or your crisp will taste slightly raw and gritty instead of silky smooth.
The dessert is made for easy entertaining since you can assemble it early in the day and grill it just before you want to eat it. You also could bake it in advance and serve it at room temperature.
Generally, I put the crisp on the grill over indirect medium heat right when I take the meat off the grill. That way, it is bubbling and hot when everyone is ready for dessert and I love the drama of lifting the lid off the grill in front of my guests. And of course this crisp is best served with a heaping scoop of vanilla ice cream.