Grilled Strawberry Blueberry Coconut Crisp

• Fruit
• 2 cups fresh berries (strawberries and blueberries)
• 1 tablespoon sugar (optional, if fruit isn't sweet enough)
• Topping
• 1/4 cup oatmeal (not quick-cooking)
• 1/4 cup sliced raw almonds
• 1/4 cup raw coconut flakes
• 1/4 cup all-purpose flour
• 1/4 cup dark brown sugar
• pinch kosher salt
• 3 tablespoons unsalted butter, chilled and diced

1. Preheat gas grill to medium-high
2. Trim and quarter strawberries and put in 6" cast-iron skillet along with blueberries. Sprinkle with sugar if using.
3. Mix all dry topping ingredients together then add butter and work in with fingertips until incorporated and pea-sized.
4. Spoon topping over fruit pressing down lightly to fit (the berries shrink during cooking and you want lots of crunchy crust). You may have a little left over.
5. Place on grill rack and put cover down. Check after 10 minutes. Fruit should be bubbly and crust browned - anywhere from 10-20 minutes depending on your grill. Be careful removing - handle will be scorching hot.
6. Let rest for at least 15 minutes then serve with vanilla ice cream, plain greek yogurt, whipped cream or straight up.

fresh berries, sugar, topping, almonds, coconut flakes, allpurpose, dark brown sugar, kosher salt, unsalted butter

Taken from food52.com/recipes/23135-grilled-strawberry-blueberry-coconut-crisp (may not work)