Grilled Berry Peach Crisp

• 5 Tablespoons soy-flour blend
• ⅓ cup granulated sugar
• 1 teaspoon cinnamon
• 2 cups sliced peaches (fresh or frozen)
• 1 cup raspberries
• 1 cup blueberries
• ¼ cup brown sugar
• ¼ cup quick-cooking oatmeal
• ¼ cup margarine, softened
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In an 8-by-8-by-1-inch square, disposable, foil pan, mix soy-flour blend, granulated sugar and cinnamon. Remove 3 Tablespoons mixture and reserve for topping. Add peaches, raspberries, blueberries to pan, and stir to coat fruit. In a medium bowl, combine brown sugar, oatmeal, margarine and reserved flour mixture. Using fork or pastry blender, cut in margarine to make coarse crumbs. Spoon crumbled mixture over fruit. Place pan on grill with coals to side for indirect heat. Cover grill, and cook for about 25 minutes, until mixture is bubbly in center. Serve warm.

Makes 6 servings