Berry Biscotti Crisp

This delightful crisp can also be made with other summer fruits such as peaches, nectarines, and plums.

3		cups fresh or frozen blueberries
2		cups fresh raspberries or sliced strawberries
2/3		cup packed brown sugar, divided
1/2		cup all-purpose flour
1/2		teaspoon ground cinnamon
		Pinch salt
1/4		cup unsalted butter
1/2		cup almond biscotti or amaretti cookie crumbs
1/2		cup chopped toasted almonds

In a large bowl, mix all berries and 1/3 cup brown sugar. Divide evenly among 8 large, disposable aluminum cupcake cups.

Combine flour, remaining 1/3 cup brown sugar, cinnamon, and salt. Cut butter into flour mixture until it makes small crumbles. Gently stir in crumbled cookies and almonds. Sprinkle evenly over fruit in cupcake cups.

Position cups in center of cooking grate. Grill 20 to 25 minutes or until lightly browned and bubbly.

Makes 8 servings.


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