Summer Wild Berry Crisp

If you are using apples, peel and core. Slice apples to a

thickness of 1/8”.

In a bowl, gently combine the berries (and apples) with the

sugar, lime juice and fresh ginger.

Place berry mixture in individual ramekins or one large cast

iron pan.

To prepare the topping, combine the flour, butter, brown sugar and oats and mix until evenly distributed. Use a pastry cutter or 2 knives to work in the butter until the topping resembles coarse meal.

Sprinkle evenly over berries covering their surface.

Prepare barbeque for indirect medium heat cooking. Leave one

burner (the size of your crisp pan) turned off.

Preheat the barbeque to medium heat 350°F (175°C).

Place the crisp on the side of the grill with heat turned off.

Close barbeque lid.

Cook for 1 hour or until the berries are bubbling and the

topping is golden brown and crisp.

Remove from grill and allow to cool slightly. Serve with

vanilla bean ice cream and fresh mint.