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
- 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.
- Spray fruit with cooking spray; place on hot grill rack, cover and cook 4 minutes or until grill marks appear, turning once.
- 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.