As dinner is winding down, put these individual fruit crisps on the grill. They’re a fast and easy weeknight treat, particularly if your main dish was barbecued, too! A scoop of vanilla ice cream can be the crowning touch.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. GRILL: 15 MIN. MAKES: 4 SERVINGS
3 cups chopped peeled fresh peaches
1 1/2 cups fresh raspberries
3 tablespoons sugar
3 tablespoons plus 1/4 cup all-purpose flour, divided
1/4 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons brown sugar
2 tablespoons cold butter
Vanilla ice cream, optional
1. In a large bowl, combine peaches, raspberries, sugar, 3 tablespoons flour and cinnamon. Divide mixture evenly among four 4 1/2-in. disposable foil tart pans coated with cooking spray, and set aside.
2. In a bowl, combine the oats, brown sugar and remaining flour; cut in butter until crumbly. Sprinkle over filling.
3. Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until the filling is bubbly. Serve warm with ice cream if desired.