6cupsof berriesfrozen, fresh, or a combination is fine
squeeze of half a fresh lemon
For Crisp Topping
1/2cupoatsold-fashioned or regular cooking oats
1 teaspoon cinnamon
2/3cup brown sugar
1/3cup butter softened
Preheat grill to medium heat. Grease a 12 inch cast iron skillet with butter or coconut oil.
Combine berries, maple syrup, lemon juice, and cornstarch together and pour into cast iron skillet.
Blend flour, oats, sugar, butter, and cinnamon together with hands until mixture is crumbly. Spread evenly over berry mixture.
Cover cast iron skillet with foil. Place on the grill. Cover the grill and cook anywhere from 20-30 minutes. My crisp was bubbling and hot at 20 minutes, but this will depend on your grill's heat and level of your flames.
Serve plain, with whipped cream, yogurt, or ice cream.
This recipe calls for 6 cups of berries. Use a combination of any berries you like. I prefer a mixture of blackberries, blueberries, and raspberries. Frozen or fresh berries can be used for this recipe.
In place of the maple syrup, use brown sugar or granulated sugar if desired.
Use gluten-free all-purpose flour to keep this crisp gluten-free.