Peach & Apricot Crisp
|Sliced apricots||500 Milliliter (About 2 Cups)|
|Sliced peaches||500 Milliliter (About 2 Cups)|
|Granulated sugar||125 Milliliter (About 0.5 Cup)|
|Orange juice||125 Milliliter (About 0.5 Cup)|
|All purpose flour||250 Milliliter (About 1 Cup)|
|Quick cooking oatmeal||250 Milliliter (About 1 Cup)|
|Packed brown sugar||175 Milliliter (About 0.75 Cup)|
|Melted butter||125 Milliliter (About 0.5 Cup)|
|Grated orange rind||5 Milliliter (About 1 Teaspoon)|
|Cinnamon||2 Milliliter (About 0.5 Teaspoon)|
In large bowl, combine apricots, peaches, granulated sugar, 1 Tb (15 ml) flour and 1 tsp (5 ml) cinnamon, tossing to coat fruit evenly.
Stir in orange juice.
Spoon fruit mixture into 8 in (2 L) square foil pan.
Pour 1 cup (250 mL) water into another 8 in (2 L) square foil pan; place pan containing fruit into pan containing water.
Topping: In large bowl, combine flour, oatmeal, sugar, butter, orange rind and cinnamon until well combined and crumbly.
Sprinkle topping evenly over fruit.
Place pans on barbecue grill; grill over medium low heat 20 to 25 minutes.