Foil Packet Peach Crisp
Since foil cools so quickly, it’s not difficult to open the packets after precooking the fruit for 10 minutes to add the topping. After pulling them to a baking sheet with tongs, they’re cool enough to handle. The topping will make more than you will need for four crumbles, but it can be stored in the freezer and used to make spontaneous crumbles anytime!
Print RecipeYou’ll Need...
You’ll Need...
Heavy Duty Foil
Ingredients
-
-
-
For the topping:
-
-
-
-
-
-
-
-
-
-
-
For the fruit mixture:
-
-
-
-
-
Directions
In a medium bowl, combine flour, baking powder, salt, cinnamon, light brown sugar, and granulated sugar. Stir well with a fork, breaking up the brown sugar if needed with your fingertips. Add the butter, and work it in with your fingers, until it looks clumpy, and is moist throughout. Add the oats and nuts, and work into the crumble. Chill until ready to use.
Heat one side of a gas grill to medium low. Keeping one side off will moderate the heat. You don’t want the grill to be too hot.
Tear off four 12” to 4” inch sheets of Reynolds Wrap® Heavy Duty Aluminum Foil and fold each in half. Roll the edges once or twice.
Combine the fruit, lemon juice, and sugar in a medium bowl. Divide among the pieces of foil. Add 1 tsp butter to each one. Crimp the ends of the foil. If the fruit doesn’t look very juicy, add 1 tablespoon water to each packet, and close the top without crimping. Slide packets onto a baking sheet.
Using tongs, slide the packets onto the hot side of the grill, and close the lid. If your grill has a temperature gauge, aim to keep it at 375°F-400°F. Cook for 10 minutes, then slide the packets back to the baking sheet. Open the top of each packet, and sprinkle on a scant ¼ cup of the topping. Slide back onto the grill, and continue cooking for 15-20 minutes, until fruit is bubbling and topping is golden brown.
Other Desserts
