BBQ RED WHITE AND BLUE FRUIT CRISP

 What better way to extend your Labor Day BBQ than by barbecuing your dessert?! Keep that BBQ on and let the smokey flavors infuse into this delicious, refreshing dessert. With all the preparation taking place ahead of time, this dish is not only festive and delicious, but also great for entertaining. Enjoy and Happy Labor Day!

Lisa Boyd’s BBQ Red White & Blue Fruit Crisp

Filling Ingredients:

RED: 1 pint (~1.5 cups) fresh raspberries, rinsed and drained

WHITE: 2 cups peeled and sliced apples, cut in half

BLUE: 1 pint (~1.5 cups) fresh blueberries, rinsed and drained

1 tsp lemon zest

1 tsp lemon juice

1 tsp vanilla extract

1/3 cup packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground cloves

2 TBL Tapioca Flour (or 3 TBL All-Purpose Flour)

1 TBL unsalted butter, room temperature

1 disposable 9 x 13 baking pan

Topping Ingredients:

3/4 cups All-Purpose Flour

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup old fashioned oats

1/2 tsp salt

1 tsp cinnamon

1 stick (1/2 cup) unsalted butter

Directions:

1-    Rub 1 TBL of unsalted butter around the bottom of the disposable baking pan. Place all Filling Ingredients inside the buttered disposable pan and toss until mixed well. Set aside for 10 minutes while you make the topping, or store covered in the refrigerator until you are ready to barbecue, up to 12 hours.

2-    Place all Topping Ingredients in a resealable bag. Seal the bag, making sure to remove the air. Mash all ingredients together until combined, and store in the same resealable bag until you are ready to BBQ.

3-    BBQ DIRECTIONS: Once you are ready to barbecue, crumble topping contents evenly across the pre-made filling, and transport outside to your warmed BBQ. Arrange two bricks in the middle of your BBQ and place the crisp on top. Make sure the BBQ top can close. Note: you may need to remove the cooling rack inside the BBQ to get it to fit.

4-    BBQ the crisp over medium heat for 20-30 minutes until the filling bubbles around the edges and the crisp topping browns.

5-    Serve with a scoop of vanilla ice cream and a few fresh raspberries and blueberries on top for additional color. Enjoy!

Lisa Boyd – Baker Boyd’s Batch

Cooking Classes – Recipes – Baked Goods

@BakerBoydsBatch, www.bakerboyd.com, bakerboydsbatch@gmail.com