Summer Wild Berry Crisp

Serves: 8

Ingredients

• 2 cups raspberries (500ml)
• 1 cup strawberries cleaned and cut in half (250ml)
• 1 cup blueberries (250ml)
• 1 cup blackberries (250ml)
• 1 cup chopped apples (250ml) (optional)
• ¼ cup flour (60ml)
• ¾ cup to 1 cup sugar (depending on the sweetness of the berries) (250ml)
• 2 tablespoons lime juice (30ml)
• 1 tablespoon grated fresh ginger (15ml)

Topping:

• 340g flour (12 oz.)
• 380g butter (13.3 oz.)
• 380g brown sugar (13.3 oz.)
• 225g rolled oats (8 oz.)
• 115g walnuts (4 oz.)

Directions

1. If you are using apples, peel and core. Slice apples to a thickness of 1/8”.
2. In a bowl, gently combine the berries (and apples) with the sugar, lime juice and fresh ginger.
3. Place berry mixture in individual ramekins or one large cast iron pan.
4. To prepare the topping, combine the flour, butter, brown sugar and mix until evenly distributed. Use a pastry cutter or 2 knives to work in the butter until the topping resembles coarse meal.
5. Sprinkle evenly over berries covering their surface.
6. Prepare barbeque for indirect medium heat cooking. Leave one burner (the size of your crisp pan) turned off.
7. Preheat the barbeque to medium heat 350°F (175°C).
8. Place the crisp on the side of the grill with heat turned off.
9. Close barbeque lid.
10. Cook for 1 hour or until the berries are bubbling and the topping is golden brown and crisp.
11. Remove from grill and allow to cool slightly. Serve with vanilla bean ice cream and fresh mint.