Grilled Strawberry-Blueberry Crumble
Ingredients
Gluten free vegan nonstick cooking spray1 cup gluten free old-fashioned rolled oats
½ cup sliced almonds
¼ cup plus 2 tablespoons raw cane sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup cold soy free natural buttery spread with olive oil, cut into ½-inch pieces
1 spotted DOLE® Banana, peeled and mashed
½ DOLE® Lemon, juiced (about 2 tablespoons)
1 tablespoon cornstarch
3 cups hulled and quartered DOLE® Strawberries
2 cups DOLE® Blueberries
Directions
- Prepare outdoor grill for direct grilling over medium heat; spray an 8-inch square baking dish with nonstick cooking spray.
- Pulse oats, almonds, 2 tablespoons sugar, cinnamon and salt in a food processor until small crumbs remain; add buttery spread and pulse until pea-size crumbs form. Makes about 1½ cups.
- Whisk banana, lemon juice, cornstarch and remaining ¼ cup sugar in a large bowl; fold in strawberries and blueberries. Transfer banana mixture to prepared dish; sprinkle with oat mixture.
- Place baking dish on hot grill rack; cover and cook 20 minutes or until edges are bubbly and top is golden brown, rotating once. Makes about 6 cups.