1

Preheat the grill to 375ºF with all burners on.

2

Add the fruit to a large bowl. Add the lemon juice, zest, half the coconut sugar, starch and salt. Toss to combine and pour into a cast iron skillet.

3

In a separate bowl, add the almond flour, oats, butter and remaining sugar. Pinch the butter into the dry ingredients to create a loose, crumbly mixture. Pour this onto the fruit and spread out evenly.

4

Place the skillet on the grill and turn the burners below the skillet on to a very low flame while keeping the other burners on medium-high to maintain 375ºF. You will be cooking the crisp with reduced direct heat. Grill for 20 to 25 minutes or until the crisp is bubbly and the topping is golden.

5

Meanwhile, add the chilled coconut cream to a stand mixer fitted with a whisk attachment. Whisk on high until the coconut cream is smooth and creamy. Put the coconut cream in the freezer while you prepare the other ingredients.

6

Divide the crisp between servings and top with the whipped coconut cream. Enjoy!

7

Substitutions: Want it sweeter? Add more coconut sugar to the fruit mixture. Vegan? Use vegan butter or coconut oil instead of butter. Nut-free? Use regular flour or gluten-free flour instead of almond flour.

8

Note: You can bake this crisp in the oven instead of on the grill at the same temperature.