Grilled Stone Fruit Crisp

It's way to hot to turn my oven on, so I turned to my grill.
This crisp was out of this world and I loved that it baked on the grill and I didn't have to heat up our home.
Be careful when you take this off the grill, use the best oven mit you have.  The pan is EXTREMELY hot.

Grilled Stone Fruit Crisp

Peaches, Plums, nectarines cut into wedges ( I used about 8 pieces of fruit)

3/4 cup granulated sugar

2 teaspoons cinnamon

2 tablespoons cornstarch

7 tablespoons cold unsalted butter cut into small pieces about 1-inch

1/2 cup flour

1/2 cup oatmeal

1/2 cup packed brown sugar

In a glass bowl place 1/4 cup of the granulated sugar, 1 tsp. of the cinnamon, and the cornstarch.  Whisk until the ingredients are combined.  Add the fruit and stir.  Spoon the fruit into a 10-inch cast iron pan.

In another bowl place the butter, flour, oatmeal, brown sugar, and 1/2 cup of granulated sugar and 1 tsp. of cinnamon.  Cut the mixture with a pastry cutter or a couple of knives until it is crumbly and the butter is the size of peas.  Spoon the topping over the filling.
Set up the the grill for indirect grilling and preheat to medium. Go here for instructions on how to do that.
When ready to bake, place the pan in the center of the hot grate, away from the heat and cover the grill.  Cook the crisp until the filling is bubbly and the topping is brown, about 40-60 minutes.  Remove from the grill and let it cool for about 10 minutes.  Serve with ice cream if desired.


Source: Adapted from BBQ USA