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
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Ingredients
- Fruit
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2 cups
fresh berries (strawberries and blueberries)
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1 tablespoon
sugar (optional, if fruit isn't sweet enough)
- Topping
-
1/4 cup
oatmeal (not quick-cooking)
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1/4 cup
sliced raw almonds
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1/4 cup
raw coconut flakes
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1/4 cup
all-purpose flour
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1/4 cup
dark brown sugar
-
pinch
kosher salt
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3 tablespoons
unsalted butter, chilled and diced
Directions
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Preheat gas grill to medium-high
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Trim and quarter strawberries and put in 6" cast-iron skillet along with blueberries. Sprinkle with sugar if using.
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Mix all dry topping ingredients together then add butter and work in with fingertips until incorporated and pea-sized.
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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.
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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.
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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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