Grilled Pineapple & Stone Fruit Pistachio Crumble

Ingredients

• Nonstick cooking spray 
• 1/3 cup raw unsalted pistachios
• ¼ cup oat flour
• ¼ cup whole wheat flour
• 2 tablespoons sliced almonds
• 1 tablespoon coconut sugar
• ¼ teaspoon kosher salt
• 2 tablespoons cold buttery spread
• 1 DOLE^® Apricot, pitted and quartered
• 1 DOLE^® Peach, pitted and quartered
• 1 DOLE^® Plum, pitted and quartered
• ¼ DOLE^® Pineapple, peeled, cored and cut crosswise into 1-inch-thick slices

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Spray 13 x 9-inch baking dish with cooking spray. Pulse pistachios, flours, almonds, sugar and salt in a food processor until small crumbs form; add buttery spread and pulse until pea-sized crumbs form. Makes about 1½ cups.
2. Spray fruit with cooking spray; place on hot grill rack, cover and cook 4 minutes or until grill marks appear, turning once.
3. Transfer fruit to prepared dish; sprinkle with pistachio mixture. Place baking dish on hot grill rack; cover and cook 8 minutes or until pistachio mixture is lightly browned. Makes about 5½ cups.