Plum and Berry Crisp

I’ve been on a fruit and vegetable kick for the last week or so and have had a lot of fun looking up various recipes incorporating fruit (and sometimes veggies!) into desserts. I think this goes especially well with summer cooking, when so many sweet fruits are in season and could easily become a delicious after-dinner dessert all by themselves.

This video by chef Philip Anderson takes the fruit dessert a bit further by cooking a plum and berry crisp on an outdoor grill.

Using plums, blueberries, blackberries, and the usual crisp ingredients like oatmeal, flour, butter and brown sugar, he creates a delicious, perfectly summery treat in just thirty minutes.

He pre-bakes the fruits with some brown sugar over indirect heat from the grill by turning on the burners on one side while leaving the burners over the casserole dish off, which, as he explains, creates a kind of convection oven effect.

After about ten minutes he adds the crisp mixture with the oatmeal and butter and lets it cook for another twelve or so minutes.

Plum and Berry Crisp

1 1/2 pounds plums, cut into 1/2-inch wedges
1 cup blueberries
1 cup blackberries
1/3 packed light brown sugar
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 stick unsalted butter, cut into bits and softened
1/4 teaspoon kosher salt

~ Toss together the plums, berries and sugar in a 2-quart shallow baking dish and place over the indirect heat, cover, 10 minutes.

~ Meanwhile, blend together oats, flour, sugar and butter in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.

~ Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden, about 30 minutes.