cast-iron This classic summer dessert is so easy to make on the grill and is the perfect one-pot recipe! Berry Crisp
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 10 servings
For the Filling • INGREDIENTS
INSTRUCTIONS
For the Filling 1. In a large bowl, toss the frozen berries with the lemon zest and lemon juice. 2. Combine the sugar, cornstarch, cinnamon and salt in a bowl. Sprinkle over the berries and stir. Allow to sit for five minutes. 3. Grease a 9” cast-iron skillet and transfer the berries to the prepared dish. 4. Preheat the grill to high heat. For the Batter 1. Combine the cane sugar and lemon zest with your fingers or a spoon to incorporate, then pour into a food processor with the flour, brown sugar, baking soda and salt. 2. Pulse once to combine. Then add in the butter and pulse until pea-sized, coarse crumbs form, about one minute. Avoid over-pulsing by doing small, short pulses. 3. Transfer to a large bowl and slowly pour in the milk, stirring to combine. 4. Fold in the crushed walnuts and spread the batter over the top of the berries. 5. Allow the crisp to bake at 350° F for 30 minutes. At the halfway mark, cover with foil and cook for another 15 minutes. 6. After the allotted time, remove from the grill. Allow to cool for 10 minutes. 7. Serve with vanilla ice cream and enjoy!
41/2 c. mixed berries, frozen
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2 tbsp. lemon zest 1 tsp. lemon juice 1/2 c. brown sugar 2 tbsp. cornstarch 1 tsp. cinnamon
1/2 tsp. salt For the Batter • 1 c. flour •
¼ c. cane sugar ¼ c. brown sugar 2 tsp. lemon zest 3/4 tsp. baking soda
• • • • • • •
1/2 tsp. salt
4 tbsp. butter, cubed and cold
3/4 c. whole milk
11/2 c. raw walnuts, crushed
Essential Living 23
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