Since it has been unusually hot already this summer I have decided to get out of the kitchen and out to the barbecue! I am loving learning how to bake on the barbecue as it allows me to be creative and explore the possibilities without heating up the kitchen.
I have a huge obsession with fruit! I have tried many times to eat less of it, but it is very hard due to the face that summers here in Oregon are filled with such amazing fruits. Everything started ripening early this year because of the warmer temperatures and there is so much to choose from.
In this crisp I combined sweet/tart nectarines with blueberries and local bing cherries. For the topping I created a gluten free-dairy free coconut honey creation that is a perfect compliment to the fruit.
I learned by baking a cake on the barbecue that you need to make sure that the temperature is close to the one you would have in an oven, otherwise whatever you are baking can get slightly scorched. Also, things bake on the barbecue a bit quicker than in the oven so I have learned to check in on what I am baking quite often- every 10-15 minutes. This time I also put a baking stone on top of the grill to ensure that there was more of a barrier between my baking vessel and the flames. I used my laser temperature gun to make sure that the temperature was as close to 350F as I could get it.
I hope you enjoy barbecuing this delicious dessert this summer!
Nectarine Cherry Blueberry Crisp with Honey Coconut Topping:
3 large nectarines, pitted and cut into wedges
1 cup cherries, pitted and halved
1/2 cup blueberries
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon tapioca flour
1/4 cup water
pinch of sea salt
1/2 cup gluten free flour mix of your choice
1/2 cup large flake unsweetened coconut
1/8 cup raw honey
1 tablespoon molasses
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1. Grease a ceramic baking dish or ceramic pie plate with coconut oil. (2 quart capacity)
2. In a bowl, toss the nectarines, blueberries and cherries with the honey and the lemon juice. Let stand at room temperature for 30 minutes to let the juices release from the fruit. Drain the fruit in a colander set over a small pan, then return the fruit to the bowl.
3. Add the 1/4 cup water and the tapioca flour to the juices and bring them to a simmer. Cook while whisking constantly, until thickened. Add this mixture with the pinch of salt to the fruit and stir to combine. Place the fruit in the prepared baking dish.
4. Make the crumble. Mix all of the ingredients together in a small bowl until well combined. You may use slightly warmed coconut oil or melted coconut oil. Mine was mostly melted due to the heat, but it crisps up in the topping when it bakes. Make sure to stir the topping until well combined.
5. Place spoonfuls of the topping on top of the crisp.
6. Heat your barbecue. I use a gas barbecue and I only kept one of the rows of flames on low. I used my temperature gun to make sure it was near 350F. Bake for 15 minutes at a time and make sure the top is browning and the filling is bubbling. My crisp took about 40 minutes to bake.
7. Let cool at room temperature about 20-30 minutes before serving.