Grilled Fruit Crisp

Ingredients:

4 cups thinly sliced peeled peaches

1 8-ounce can pineapple tidbits, undrained   

2 Tbsp brown sugar

1 tsp quick-cooking tapioca

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

2 Tbsp Filippo Berio light olive oil

Ice cream (optional)

Directions:
Combine the peaches, pineapple, the 2 tablespoons brown sugar, and tapioca in a medium bowl. Spoon into an 8x8x2-inch metal baking or foil pan; set aside. Combine the oats, the 1/4 cup brown sugar, flour, cinnamon, and nutmeg in another bowl. Mix in the oil until mixture resembles coarse crumbs; sprinkle over fruit mixture. Cover pan tightly with foil. Grill about 50 minutes or until mixture is hot and bubbly. Serve room temperature, with ice cream, if desired. Makes 8 servings.