Directions

  1. Prepare outdoor grill for direct grilling over medium heat; spray an 8-inch square baking dish with nonstick cooking spray.
  2. Pulse oats, almonds, 2 tablespoons sugar, cinnamon and salt in a food processor until small crumbs remain; add buttery spread and pulse until pea-size crumbs form. Makes about 1½ cups. 
  3. Whisk banana, lemon juice, cornstarch and remaining ¼ cup sugar in a large bowl; fold in strawberries and blueberries. Transfer banana mixture to prepared dish; sprinkle with oat mixture.
  4. Place baking dish on hot grill rack; cover and cook 20 minutes or until edges are bubbly and top is golden brown, rotating once. Makes about 6 cups.

Tips & Tricks

For an extra special treat, top Grilled Strawberry-Blueberry Crumble with DIY Dole Whip®. Recipe can be found at Dole.com.