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  • Tri-Berry Crisp with Pecan Topping

Tri-Berry Crisp with Pecan Topping


Grilling Method: Indirect/Medium Heat

Streusel Topping:
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
3/4 cup regular or quick-cooking
oatmeal (not instant)
1/2 cup coarsely chopped pecans
1 teaspoon ground cinnamon
1⁄2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened,
cut into small pieces

Berry Filling
2 pints strawberries, halved
1 pint blueberries
2 pints blackberries or raspberries
1 orange, zested and juiced
1 lemon, zested and juiced
1⁄2 to 2⁄3 cup sugar, depending on sweetness of fruit
1⁄4 cup cornstarch
1/2 teaspoon ground cinnamon
2 to 3 tablespoons Grand Marnier, optional


Build a charcoal fire or preheat a gas grill.  Alternatively, preheat an oven to

350˚ F.

Make the streusel: In a large bowl, combine all the topping ingredients except the butter. Work
in the butter with a pastry blender or fork until the mixture resembles large, coarse bread crumbs. Set aside.

Make the filling: In another large bowl, mix the berries together. Add the orange juice, lemon juice, orange and lemon zests, sugar, cornstarch, and cinnamon; mix lightly. Add the Grand Marnier, if using. Set aside for 5 minutes.

Place the berry mixture in the All-American Dessert Dish. Top it evenly with the streusel mixture. Place the dish in the center of the cooking grate over indirect medium heat, cover, and bake for 30-35 minutes, or until bubbly and the top is browned. Transfer the baking dish to a cooling rack. Serve warm with ice cream, if desired.  

Recipe By Elizabeth Karmel