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Method
Combine the peaches, pineapple, the 2 Tbsp. 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 on low or indirect heat about 50 minutes or until mixture is hot and bubbly. Serve room temperature, with ice cream, if desired. Makes 8 servings.
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