3 tablespoons plus 1/4 cup all-purpose flour, divided
1/4 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons brown sugar
2 tablespoons cold butter
Vanilla ice cream, optional
Directions
In a large bowl, combine the peaches, raspberries, sugar, 3 tablespoons flour and cinnamon. Divide mixture evenly among four 4-1/2-in. disposable foil tart pans coated with cooking spray; set aside.
In a small bowl, combine the oats, brown sugar and remaining flour; cut in butter until crumbly. Sprinkle over filling.
Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until filling is bubbly. Serve warm with ice cream if desired.
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