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Apples with Crumb Topping

Crumb topping is a favorite on almost any dessert, but wait until you try it on grilled apples. Use apples that are good for baking such as Winesap, Rome Beauty, or Granny Smith.


For the topping:
1/2 cup quick-cooking (not instant) oatmeal
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cut into small pieces
1/2 cup chopped pecans

4 large baking apples, halved crosswise through the center, cored
2 tablespoons butter, melted

1/2 cup heavy cream

To make the topping:
In a medium bowl combine the oatmeal, flour, brown sugar, and cinnamon. Add the butter and work it in evenly with a fork or your fingertips. The crumbles should be the size of peas. Stir in the pecans. Set aside.

Brush the cut side of the apples with the melted butter. Arrange the apples cut side down on the grill and cook over Direct Medium heat for 20 minutes, turning once halfway through grilling time. Remove from the grill.

Mound the topping over the cut side of the apples, distributing evenly. Return apples to the grill and continue grilling over Direct Medium heat until the topping is golden brown, about 6 minutes. Serve warm or at room temperature with the heavy cream drizzled over the apples.

Makes 4 servings

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Grilling Tips and Recipes From

Bread Pudding with Dried Cherries

This classic dessert is right at home on your Weber Grill. Let it bake while you're enjoying dinner.


10 slices French bread (approximately 5 cups cubed)
3 large eggs
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
1-1/4 teaspoons nutmeg
1-1/4 teaspoons cinnamon
2 tablespoons unsalted butter
2 cups skim milk
1 cup dried cherries
1 teaspoon grated lemon zest
Low-fat vanilla frozen yogurt (optional)

Grill the bread over Direct Medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside.

In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in dried cherries and lemon zest. Add bread cubes and toss until mixed well. Let rest for about 45 minutes, patting the bread down into the liquid occasionally.

Transfer bread and egg mixture to a 5 x 9-inch loaf pan. Place pan in center of cooking grate and grill over Indirect Medium heat for 50 to 60 minutes or until top is well-browned and puffy. Slice and serve warm with low-fat frozen yogurt, if desired.

Makes 6 servings.

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Grilling Tips and Recipes From

Chunky Chewy Chocolate Cookies

To bake these fabulously chocolatey cookies on your grill, use a heavy-duty baking sheet that you can place over Indirect heat. By adjusting the amount of sweet raisins or dried cherries in the batter, you can suit your own preference for chewiness.


1/2 cup unsalted butter
1 package (11-1/2 ounces) semi-sweet chocolate chunks, divided
3 large eggs
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped walnuts
1 cup flaked coconut
1 cup raisins or dried cherries, or use half of each

In a saucepan over very low heat, melt the butter with 1/2 package (about 1 cup) of the chocolate chunks, stirring constantly until smooth. Set aside to cool to lukewarm.

In a large bowl using an electric mixer, beat the eggs, brown sugar, and vanilla until light and fluffy. Beat in the cooled butter-chocolate mixture.

In a medium bowl, sift the flour, cocoa, baking powder, and salt together. Gradually stir into the large bowl of batter. Add the walnuts, coconut, raisins and/or cherries, and the remaining 1 cup of chocolate chunks; stir to blend. Batter will be stiff.

Use a tablespoon and wet fingertips to drop 1-inch mounds of the batter onto a cookie sheet lined with parchment paper, keeping the mounds about 2 inches apart (the cookies do not spread when baked). Grill the cookies in batches over Indirect Medium heat for 20 minutes, keeping the grill's temperature as close to 350_ F as possible. Remove from the grill and let the cookies cool on the cookie sheet until they are easy to remove with a spatula, 2 to 3 minutes. Transfer the cookies to a cooling rack and allow them to cool completely.

Makes about 36 cookies.

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Grilling Tips and Recipes From

Grilled Peaches with Fresh Cherry Sauce

In the late 1800s, famous French chef Auguste Escoffier created a dessert for Dame Nellsie Melba, a celebrated Australian opera singer. Called peach Melba, the immediately popular recipe consisted of poached peaches, vanilla ice cream, and raspberry sauce. Here is a twist on that classic summertime dish.


For the sauce:
1 pound dark cherries, pitted (about 1 cup)
1 tablespoon sugar
1/2 cup dry red wine
1 teaspoon balsamic vinegar
1 teaspoon kirsch (cherry liqueur)

For the peaches:
4 medium peaches
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 cup vanilla ice cream
4 cookies

To make the cherry sauce:
In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.

Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over Direct Medium heat until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through grilling time.

While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Makes 4 servings.

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Grilling Tips and Recipes From

Pear Strudel with Dried Cherries

This delicious and buttery dessert is good anytime.


6 tablespoons butter, divided
3 medium Bartlett pears, peeled and sliced
1/4 cup dried cherries, soaked in hot water to plump, then drained
1/4 cup brown sugar
1 teaspoon cinnamon, divided
2 tablespoons walnuts, coarsely chopped
1/4 cup bread crumbs
4 sheets phyllo dough, thawed
1 tablespoon sugar

In a large sauté pan melt 2 tablespoons of the butter. Add pears and sauté for 3 minutes. Add plumped cherries, brown sugar, 1/2 teaspoon of the cinnamon, and the walnuts. Continue cooking for an additional 3 to 5 minutes or until pears are soft. Remove from pan and chill completely.

In the same pan the pears were sautéed in, melt 2 more tablespoons of the butter. Add the bread crumbs and sauté until golden brown. Add the toasted bread crumbs to the chilled pear mixture. Mix well.

Melt the remaining 2 tablespoons of butter. Place a sheet of phyllo dough on a clean work surface. Lightly brush with melted butter. Place second sheet of phyllo on top of first and brush with melted butter. Repeat with the remaining phyllo sheets.

Spread the chilled pears along the long edge of the phyllo. Carefully roll into a strudel by folding short ends over filling and rolling dough up along long end. Brush with butter. Sprinkle with sugar and the remaining 1/2 teaspoon of cinnamon. Place seam side down on a sheet pan lined with parchment paper. Place pan into another identical sheet pan (doubling the sheet pans keeps the phyllo from burning).

Grill for 20-30 minutes or until golden brown. Allow to cool slightly before cutting and serving.

Makes 8 servings.

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Grilling Tips and Recipes From

Totally Decadent S'mores

Don't blink! This grown-up version of a childhood favorite will disappear fast.


1/2 cup mascarpone cheese
1/4 cup mini semisweet chocolate chips
1 tablespoon finely chopped candied orange peel
1/2 teaspoon vanilla
24 chocolate graham crackers, each 2-1/2 inches square
1 cup mini marshmallows

Mix cheese, chocolate chips, orange peel, and vanilla. Spread one teaspoon of mixture on each cracker. Top 12 crackers with 7 to 8 marshmallows. Cover with remaining 12 crackers.

Place crackers in center of cooking grate. Grill 2 minutes. Serve warm.

Makes 12 servings.

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Grilling Tips and Recipes From

Warm and Chewy Cereal Treats

This jazzed up version of a classic snack adds fun with chips of toffee and chocolate.


6 cups (7-1/2 ounces) crisp rice cereal
1 6-ounce package milk chocolate English toffee chips
4 cups (6 ounces) mini marshmallows
3 tablespoons butter
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided

2 8 x 5-1/4–inch foil disposable pans

In large bowl combine cereal and toffee chips.

In a 2-quart glass bowl, microwave marshmallows and butter on high for 2 minutes. Stir to combine. Microwave on high for 1 additional minute. Add vanilla extract and stir well. Pour over cereal mixture; stir until cereal is well coated.

Press mixture immediately into two 8 x 5-1/4–inch disposable lightly greased foil pans, spreading evenly. Cool.

Sprinkle each pan with 1/4 cup mini chocolate chips. Place pans on cooking grate for 2 to 3 minutes or until warm and chocolate is soft. Remove from heat and spread chocolate over cereal evenly. Cut into 16 bars. Serve immediately.

Makes 16 servings.

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Grilling Tips and Recipes From

Warm Cherry Pudding with Cherry Juice Sauce

This traditional-style English pudding is so thick, it's almost like a soft cake. It tastes wonderful served warm right from the grill and even gently reheated the next day.


For the pudding:
4 eggs
6 tablespoons sugar
2 tablespoons dark rum
1 vanilla bean (tiny black seeds only)
1/8 teaspoon salt
1-3/4 cups milk
1-1/2 cups flour

For the sauce:
2 cans (16-1/2 ounces each) w cherries in juice
4 tablespoons sugar
2 tablespoons dark rum
2 tablespoons cornstarch
2 tablespoons cold water

Nonstick cooking spray
Whipped cream or vanilla or cherry ice cream

To make the pudding batter:
In large mixing bowl beat eggs and sugar until frothy. Add rum, vanilla, and salt; beat well. Add milk and flour; mix to combine. Set aside.

Strain cherries, reserving juice. Set cherries aside.

Make the sauce:
In a small saucepan, combine cherry juice, sugar, and rum. Bring to a boil. Meanwhile, dissolve cornstarch in water, stirring until smooth. Whisk cornstarch liquid into hot cherry juice mixture. Return to a boil; boil one minute, stirring constantly. Remove from heat.

Spray a flameproof 10-inch round baking dish with nonstick cooking spray. Pour 1/3 of batter in bottom of pan; cover with the cherries. Pour remaining batter over cherries.

Place baking dish in center of cooking grate. Cook 40 to 45 minutes. Serve warm with cherry juice sauce. Top with whipped cream or ice cream.

Makes 8 servings.

Note: To remove vanilla seeds, slit vanilla bean pod in half lengthwise. Carefully scrape out the tiny black seeds with the tip of a sharp knife. Save the empty pod and store it for up to six months in granulated sugar. Use the vanilla-flavored sugar for coffee, whipped cream, or baking. Use the emptied pod to flavor a custard or dessert sauce.

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