Grilled Strawberry Blueberry Coconut Crisp

By • July 28, 2013 0 Comments

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Author Notes: This is a homey, easy summer dessert that doesn't heat up the kitchen. I made it in a small cast-iron skillet (the ones you use to fry one egg at a time). Double the recipe for a larger pan. Laurie


Serves 2


  • 2 cups fresh berries (strawberries and blueberries)
  • 1 tablespoon sugar (optional, if fruit isn't sweet enough)


  • 1/4 cup oatmeal (not quick-cooking)
  • 1/4 cup sliced raw almonds
  • 1/4 cup raw coconut flakes
  • 1/4 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • Pinch kosher salt
  • 3 tablespoons unsalted butter, chilled and diced
  1. Preheat gas grill to medium-high
  2. Trim and quarter strawberries and put in 6" cast-iron skillet along with blueberries. Sprinkle with sugar if using.
  3. Mix all dry topping ingredients together then add butter and work in with fingertips until incorporated and pea-sized.
  4. Spoon topping over fruit pressing down lightly to fit (the berries shrink during cooking and you want lots of crunchy crust). You may have a little left over.
  5. Place on grill rack and put cover down. Check after 10 minutes. Fruit should be bubbly and crust browned - anywhere from 10-20 minutes depending on your grill. Be careful removing - handle will be scorching hot.
  6. Let rest for at least 15 minutes then serve with vanilla ice cream, plain greek yogurt, whipped cream or straight up.

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