APPLE-PEAR CRISP with OATMEAL CRUMB TOPPING

Makes 6 servings

Butter, for greasing the skillet

FILLING

2 to 3 large Granny Smith apples, peeled, cored and diced (about 4 cups [600 g])

2 to 3 medium-sized ripe pears, peeled, cored and diced (about 2 cups [300 g])

2 tbsp (15 g) all-purpose flour

2 tbsp (26 g) granulated sugar

½ tsp ground cinnamon

1 tbsp (15 ml) fresh lemon juice

OATMEAL TOPPING

1 cup (80 g) old-fashioned oats

1 cup (125 g) all-purpose flour

¾ cup (169 g) packed light brown sugar

½ tsp ground cinnamon

¼ tsp salt

¾ cup (167 g/1½ sticks) unsalted butter, melted

Vanilla ice cream, to serve (optional)

Butter a 10-inch (25-cm) cast-iron skillet, then set aside.

Set up the EGG to cook at 350°F (180°C), indirect with a drip pan. Fill your firebox with natural lump charcoal. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 350°F (180°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Prepare the filling: In a large bowl, stir together the apples, pears, flour, granulated sugar, cinnamon and lemon juice. Pour the filling into the prepared skillet.

Prepare the oatmeal topping: In a medium-sized bowl, combine the oats, flour, brown sugar, cinnamon and salt. Stir in the melted butter. Using your hands, work the topping into large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Once the grill comes up to temperature, place the skillet on the grate and close the lid. Bake until the top is browned and the fruit is bubbly, 40 to 50 minutes. Remove the crisp from the grill and let it cool for a few minutes.

Serve the crisp warm with a scoop of vanilla ice cream, if desired.