Summer Fruit Crisp Done on the BBQ Grill

Submitted by Nado2003

"It's too hot to turn the oven or stove on. I wanted desert with fruit. I have a medley of left over fruit so I attempted a crisp on the BBQ. All the fruit are unpeeled."

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Ready In:: 55mins
Ingredients:: 19
Serves:: 8

ingredients

3 pears, cored and sliced into . 5-inch pieces
2 plums, pitted and sliced . 5-inch
1 plums (I used a pluot but this web site does not recognize it) or 1 apricot (I used a pluot but this web site does not recognize it)
2 peaches, pitted and sliced . 5-inch
1 lemon, juiced
1 grapefruit, juiced (can use an orange)
2 tablespoons flour
¹⁄₄ cup sugar
1 teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
TOPPING
1 cup rolled oats
¹⁄₂ cup whole wheat flour
¹⁄₄ cup sugar (I used a little less because the fruit are in season and sweet)
2 tablespoons agave syrup (or honey)
4 tablespoons butter, soften
¹⁄₄ teaspoon salt
1 teaspoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon cinnamon

directions

Heat grill to 350-400 degrees or there about.
Mix fruit and juice with the rest of the ingredients not including items for the topping (flour, sugar, cinnamon & nutmeg).
Spray 10" seasoned cast iron pan with a little oil.
Pour fruit mixture into cast iron pan and set on grill. Close cover and bake for about 15 minutes.
Mix all topping ingredients in bowl using your hands until crumbly.
Use heavy duty or double regular foil and set inside cookie sheet with all sides raised. Spread topping mixture on foil.
Set foil directly on grill. Close grill cover.
Make sure the grill is on medium or low and no more than 375 degrees.
Turn fruit with spatula to bring the carmelized bottom to the top. Bake another 10 minutes.
Bake topping about 10 minutes (please make sure to check so bottom does not burn). If needed, turn topping so bottom don't burn.
Remove topping from grill. Cool for a couple of minutes. Break topping into small pieces. Distribute topping on top of fruit.
Bake another 5 minutes.
Remove pan from grill and cool before serving.