Doing dessert on the grill sounds like a crazy idea! However, you can cook more than just meat and s’mores on your barbecue. For a start to finish meal outdoors, check out a few of these dessert recipes.

  • Before You Start Dessert

Once you have pulled off the meat and side dishes, you need to make sure to cook off any residue on the grill rack before you add your dessert. You probably don’t want your dessert to taste like barbecue sauce, so use a wire brush if you need to.

  • Basic Fruit Desserts

The simplest desserts to do on the grill are pieces of fruit. If you cut them in uniform cubes, you can cook them on skewers and then serve them hot with vanilla ice cream or melted chocolate or caramel for dipping. Pineapple, peaches, and bananas all taste great this way.

For more involved recipes, check out some of our favorites. These always impress friends at our barbecues.

  • Grilled Apples with Streusel Topping

1/2 cup quick-cooking oatmeal
1/2 cup flour
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, cut into small pieces
1/2 cup pecans, chopped
4 large baking apples, cored and cut in half
melted butter

1. Make the topping ahead of time buy oatmeal, flour, brown sugar, and cinnamon. Add the butter and work it in evenly with a fork or your fingertips until it is pea sized. Stir in the pecans and refrigerate until you are ready to make the dessert.

2. Brush the cut side of the apples with the melted butter. Arrange the apples cut side down on the grill and cook over medium heat for twenty minutes. Turn them once after ten minutes.

3. Spoon the topping onto the cut side of the apples. Cook for another five minutes, or until the topping is golden brown and glazed. Serve with ice cream or whipped cream.

  • Baked Alaska

If you’re feeling particularly adventurous, try this dessert for a real way to impress your hungry crowd.

4 sponge cake dessert shells
4 scoops ice cream
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. Sugar
1/2 tsp. Vinegar

1. Scoop ice cream into each dessert shell. Put it in the freezer until it’s frozen firm.

2. Add the cream of tartar to the egg whites and beat them until they are frothy. Gradually add the sugar and continue beating until they are stiff and shiny. Stir in the vanilla.

3. Cover each dessert shell with the meringue mixture. Try to cover them very evenly and be careful to seal the edges at the bottom. Put them back in the freezer until you’re ready for dessert.

4. Cook the dessert shells on medium low for between three and five minutes. You want to take them off as soon as the meringue is nicely browned. Eat your dessert right away.