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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine berries, granulated sugar, tapioca, cinnamon and ginger. Let stand for 15 minutes, stirring occasionally.
In a medium bowl, combine crushed amaretti, flour, almonds and brown sugar. Using a pastry blender, cut in 1/4 cup butter until the mixture resembles coarse crumbs.
Use the remaining 1 tablespoon butter to generously grease an 8- to 9-inch cast-iron skillet or two individual 10- to 12-ounce cast-iron skillets or casseroles. Fill skillet(s) with berry mixture. Sprinkle with the topping.
Arrange medium-hot coals around the edges of a charcoal grill, leaving the center of the grill with no coals. Test for medium heat above the center of the grill. Place skillet(s) in the center of the grill rack (not over the coals). Cover and grill until bubbly and topping is golden brown, about 35 minutes for the large skillet or 20 minutes for the small skillets. (For a gas grill, preheat grill. Adjust for indirect cooking. Place skillet(s) on unheated side of grill. Grill as above.)
Remove from grill; let cool for 30 minutes before serving. Serve warm with ice cream.