It was such a beautiful (if slightly warm) night to be grilling and eating outside at sunset. My sous chef and I grilled romaine, potatoes with scallions, and chicken (with Penzey’s Florida Seasoned Pepper mix). With that we have used up about 95% of our CSA box for the week – only a few scallions left.
I also grilled my favorite summertime go-to dessert, which I thought I would share with everyone tonight. Step 1: toss whatever fruit you have in a baking dish or individual ramekins (tonight I had peaches, banana, strawberries, blueberries, raspberries, and blackberries). I like to use ramekins, and I wrap the bottoms in aluminum foil to protect them on the grill.
Step 2: Mix 1/3 c. sugar, 1/4 c. brown sugar, 1/2 c. flour, 1 t. cinnamon, 1 t. nutmeg, and a pinch of salt. Cut in a stick of cold butter to make a crumbly streusel topping. Sprinkle liberally on top of the fruit.
Step 3: When you serve dinner, put the dishes on the grill with indirect, low heat. The joy of this recipe is that it can be on the grill anywhere from 15 to 45 minutes without any real problems. So you can just relax and enjoy dinner while keeping one eye on dessert. (Also, I often prepare the fruit and streusel well in advance and leave it in the refrigerator. It’s my go-to dessert because it’s easy, fail-safe, and delicious.)