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GRILLED FRUIT CRISP
4 cups thinly sliced peeled peaches
1 8-ounce can pineapple tidbits, undrained (juice pack)
2 tablespoons brown sugar
1 teaspoon quick-cooking tapioca
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine
ice cream (optional)
Combine the peaches, pineapple, the 2 tablespoons brown sugar, and tapioca in a medium bowl. Spoon into an 8x8x2-inch metal baking or foil pan; set aside.
Combine the oats, the 1/4 cup brown sugar, flour, cinnamon, and nutmeg in another bowl. Cut in butter or margarine until mixture resembles coarse crumbs; sprinkle over fruit mixture. Cover pan tightly with foil.
Grill about 50 minutes or until mixture is hot and bubbly. Serve warm, with ice cream, if desired.
Makes 8 servings.
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