Grilled Blackberry & Peach Crumble
Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador
Crumble Filling Ingredients:
- 4 cups of fresh peaches, sliced
- 2 cups of fresh blackberries, whole
- ½ cup sugar, granulated
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon cinnamon
- ½ tablespoon nutmeg
- 1 tablespoon butter, cold
Crumble Topping Ingredients:
- 1 cup all-purpose flour
- ½ cup butter, cubed (room temperature)
- ½ cup of light brown sugar, packed
- 1 tablespoon cinnamon
- ¾ cup oats, old fashioned or stone ground
- ½ cup pecans, chopped
- ¼ teaspoon salt, kosher
- Mint leaves for garnish
- Optional: vanilla ice cream for topping
Directions:
- Heat the grill to 350 degrees
- Gather all ingredients
- Spray a 10-inch cast iron pan with oil, or any pan that you would like to use but is grill safe.
Prepare Crumble Topping:
- In a large bowl, combine the flour, brown sugar, cinnamon, salt, and whisk until combined.
- Add the butter in two additions and slowly work into the mixture by hand until pea sized lumps start to form.
- Add oats and mix by hand until everything is fully combined. This should look crumbly and have larger lumps.
- Chill until ready to use.
Prepare Crumble Filling:
- In a large bowl, mix together all the filling ingredients except the butter.
- Make sure the peaches and the blackberries are evenly coated.
- Transfer the filling to an oil coated cast iron skillet and add the tablespoon of cold butter into the center of the mixture.
- Add the crumble topping and cover with foil.
- Place the crumble on the grill and cook for 45 minutes.
- Check the crumble after 30 minutes and make sure the filling is bubbling and the topping is browning.
- Remove from heat and let it cool for at least 1o minutes.
Get Ready to Plate:
- Top with the vanilla ice cream and mint garnish.
- This can be presented in the cast iron, or you can cut a piece.
