Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Perfect addition to any grilled meal.
Preheat gas grill with lid down to medium-high heat. Turn off 1 burner to use for indirect heat cooking.
1/2 cup unsalted butter, melted, divided
Brush 1 tablespoon melted butter on sides and bottom of large cast iron skillet. Place on grill over indirect heat with lid down.
2 containers (4 oz. each) DOLE Fruit Bowls® Diced Apples,drained 2 containers (4 oz. each) DOLE Fruit Bowls Diced Peaches, undrained 1 container (4 oz.) DOLE Fruit Bowls Pineapple Tidbits, undrained 3/4 to 1 cup sugar, divided 2 tablespoons cornstarch
Combine drained apples, undrained peaches and pineapple in large bowl. Stir together 1/4 to 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Pour into hot skillet and cook with lid down, 10 minutes.
3/4 to 1 cup sugar, divided3/4 cup all-purpose flour 1/2 cup finely chopped walnuts 1/4 teaspoon salt 1/8 teaspoon ground cinnamon1/2 cup unsalted butter, melted, divided
Stir together remaining 1/2 cup sugar, flour, walnuts, salt and cinnamon in medium bowl. Stir in remaining melted butter until just crumbly. Spoon evenly over fruit mixture.
Cook with lid down, 25 to 30 minutes or until top begins to brown and fruit mixture is bubbly. Serve warm.
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