Chock-full of juicy nectarines and plump ruby-red raspberries, this juicy crisp takes full advantage of the best of summer's sweet fruits. For a head start, assemble and refrigerate the dessert up to 6 hours before grilling it to serve.
In a large bowl combine granulated sugar, 2 tablespoons of the flour, the lemon juice, and 1/4 teaspoon of the apple pie spice. Gently stir in nectarines and raspberries. Transfer to an 8 1/2x 1-1/2-inch round disposable foil baking pan. For the topping, combine the remaining flour, remaining apple pie spice, the brown sugar, and rolled oats. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over fruit mixture.
In a grill with a cover arrange preheated coals in a donut-shape, leaving a 9-inch circle in the center without coals. Test for medium-low heat over the center. Place crisp in pan on center of the grill rack. Cover and grill for 20 to 25 minutes or until fruit mixture is bubbly in center. If desired, serve warm with ice cream. Makes 6 servings.