Chef’s Note: If your crumble is browning too quickly, turn your heat down and place foil on top to prevent it from potentially burning. Right before it is done, remove the foil for the last 5 minutes.
Ingredients
For the Filling:
4 cups of fresh berries of your choice. I like to use 1 cup blackberries, 2 cups blueberries and 1 cup raspberries. (If you are using frozen berries, thaw and drain off excess liquid so that your crumble doesn’t get too watery.)
⅓ cup sugar, granulated
1 small lemon, zest and juice
2 tablespoons cornstarch
Pinch of cinnamon
Crumble Topping:
¾ cup rolled oats
½ cup (1 stick) cold unsalted butter, cut into small pieces
½ cup flour, all-purpose
Pinch of salt
½ cup brown sugar
Instructions
Place the pizza stone on top of the grill and then the stainless steel cooling rack on top of the stone.
Preheat grill to 350 degrees, turning all four grill dials just a little past low.
For the filling: in a large bowl, gently toss the three berries with the granulated sugar, lemon juice, cornstarch, cinnamon and lemon zest. Transfer to the cast iron pan. If you are not using a seasoned cast iron pan, grease the baking dish that you are using before placing the berry mix in.
For the topping, in a Kitchen Aid using the paddle, combine the oats, flour, salt and brown sugar and stir on low. Add the butter and work completely incorporating all the ingredients together, resembling a coarse meal.
Evenly sprinkle the crumble on top of the berry mixture in the pan.
Place the skillet on top of the rack and close the lid. Let it cook for 25 to 30 minutes, until the berries are bubbling and the crumble is medium brown in color.
Remove and let it cool till ready to eat.
Serve with vanilla ice cream. I bet you can’t eat another piece!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/a-new-twist-on-easter/