Grilled Peach-Berry Crisps

1. 1

   In a large bowl, combine the peaches, raspberries, sugar, 3 tablespoons flour and cinnamon. Divide mixture evenly among four 4-1/2-in. disposable foil tart pans coated with cooking spray; set aside.

2. 2

   In a small bowl, combine the oats, brown sugar and remaining flour; cut in butter until crumbly. Sprinkle over filling.

3. 3

   Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until filling is bubbly. Serve warm with ice cream if desired.

* Per serving · 4 servings · Values may vary.

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