Grilled Peach-Berry Crisps

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.