Mixed Berry Crumble

A closed grill works just like an oven, making it perfect for simple desserts such as this berry crumble.

For the Filling:

2 cups fresh blueberries

2 cups fresh raspberries

2 cups fresh blackberries

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

For the Topping:

1/2 cup all-purpose flour

1/4 cup old-fashioned rolled oats (not instant)

1/4 teaspoon baking powder

1/4 teaspoon Kosher salt

3 tablespoons unsalted butter, room temperature

1/4 cup sugar

Vanilla ice cream (optional)

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes.

To make the Filling: In a large bowl combine the blueberries, raspberries, blackberries, sugar, flour, cinnamon, and salt. Place the fruit mixture in a 2-quart disposable foil pan. Cover the pan tightly with foil.

Place the foil pan on the rack in the center of grill. Close the lid and cook for 30 minutes.

To make the Topping: In a medium mixing bowl, stir together the flour, oats, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the dry ingredients and mix until just combined and the mixture has a crumbly texture. (Be careful not to overmix.)

To finish the dish: Uncover the pan and sprinkle the topping evenly over the fruit mixture. Close the lid and cook until the mixture is bubbly and the topping is golden brown, 10 to 15 minutes more.

Cool on a wire rack for 10 minutes. Serve warm, with a scoop of vanilla ice cream, if desired.

Serves 8.

Variation: This same technique could be used to make a peach or apple crumble. Just thinly slice the fruit.