20 Easy Dessert Recipes for Your Grill, Smoker, and Griddle

Easy dessert recipes don’t have to come from the oven. Your grill, smoker, or Blackstone can turn fruit, cookies, cake, and even pie into something warm, caramelized, and a little smoky. You already have the fire going for dinner, so dessert is almost free.

This list gives you 20 easy dessert recipes grouped by type, with the temperatures, times, and doneness cues we use at the grill. It is written for beginner backyard cooks, so there is no fancy gear. If you can light a grill and set a timer, you can make every one of these.

The main rule is simple: sugar burns fast, so go easy on the heat. Most of these desserts cook at medium heat, and a few go low and slow. Once you get the feel for it, grilled sweets become some of the best parts of the meal.

Quick Answer: The easiest dessert recipes for the grill are grilled peaches, grilled pineapple, a cast iron skillet cookie, smoked s’mores dip, and grilled pound cake with smoked butter. Most take under 30 minutes on one cooker. Use medium heat, add sugar near the end, and serve warm with ice cream.

Why Easy Dessert Recipes Work on a Grill

Heat does something special to sweet food. Sugar in fruit caramelizes, edges brown, and smoke adds a flavor you can’t get from an oven. A grilled peach tastes like a peach, but deeper and slightly toasty.

Here is why grilled and smoked sweets are worth the effort:

• One fire, whole meal. Cook dinner first, then use the leftover heat for dessert.
• Fruit does the work. Fruit is naturally sweet, so you need very little added sugar.
• Cast iron fits anywhere. A skillet or Dutch oven sits on a grill, a pellet grill grate, or coals.
• Hot dessert, cold topping. Warm grilled food plus cold ice cream is a hard combo to beat.
• Little cleanup. Foil packets and skillets mean fewer dishes.

The hard part is not skill. It is timing and heat. Sweet food goes from golden to black in about a minute, so stay near the grill.

Common Mistake: Putting sugar or sticky glaze on the fruit too early. It burns before the fruit softens. Grill the fruit first, then brush on the sugar mixture for the last 1 to 2 minutes.

Tools and Ingredients for Easy Dessert Recipes

Most easy dessert recipes need only a few tools. You probably own most of them already.

Tools

• A grill, smoker, or flat-top griddle with a lid if possible
• A 10-inch (25 cm) cast iron skillet and, for bigger batches, a 12-inch (30 cm) Dutch oven
• Heavy-duty foil
• Long tongs and a wide spatula
• A grill brush and a small basting brush
• An instant-read thermometer for egg-based desserts like bread pudding

Pantry

• Brown sugar, white sugar, honey, cinnamon, vanilla
• Butter and neutral oil
• Chocolate chips, marshmallows, graham crackers
• Vanilla ice cream, whipped cream, or mascarpone
• Pecans, oats, and canned or fresh fruit

Wood and pellets. Desserts need mild smoke. Apple, cherry, and pecan are the best matches, and maple works too. Strong woods like mesquite can make fruit taste bitter. If you cook on a Camp Chef, see our best pellets for Camp Chef Woodwind guide, or the roundup of top Camp Chef pellet picks for flavor ideas.

Keep the grill clean. Scrape the grates well before dessert. Old fat or garlic from dinner will taste strange on peaches. For fruit, a clean grate or a cast iron pan works best.

Quick reference table

Dessert	Cooker temp	Time	Done when
Grilled peaches	400°F (204°C)	6–10 min	Soft, with grill marks
Grilled pineapple	400°F (204°C)	6–8 min	Golden, caramelized edges
Skillet cookie	350°F (177°C)	20–25 min	Edges set, center soft
Peach cobbler	350°F (177°C)	40–50 min	Golden top, bubbling edges
Apple crisp	325°F (163°C)	45–60 min	Tender apples, crisp topping
Bread pudding	325°F (163°C)	45–60 min	Custard set, 160°F (71°C)
Candied pecans	225°F (107°C)	45–60 min	Dry, glossy, fragrant
Griddle crepes	375°F (190°C)	1–2 min per side	Lightly golden

Times are a guide. Your cooker, the weather, and the thickness of the food all change them.

Grilled Fruit: Easy Dessert Recipes with Almost No Prep

Fruit is the easiest way to start. Slice it, oil it, and put it on the fire.

1. Grilled Peaches with Honey and Cinnamon

Halve 2 lb (0.9 kg) of ripe but firm peaches, about 4 to 5 fruits, and remove the pits. Brush the cut sides with oil. Place them cut-side down over direct heat at 400°F (204°C) for 4 to 6 minutes, until you see dark grill marks.

Flip and cook 2 to 4 more minutes until the flesh is soft but not mushy. Drizzle with honey, sprinkle with cinnamon, and add a scoop of vanilla ice cream. Very ripe peaches fall apart, so choose ones that give slightly when pressed.

2. Grilled Pineapple with Brown Sugar Butter

Cut a pineapple into rings about 3/4 inch (2 cm) thick. Grill at 400°F (204°C) for 3 to 4 minutes per side. Melt 2 tablespoons of butter with 2 tablespoons of brown sugar and a pinch of salt.

Brush the sugar butter on during the last minute so it glazes instead of burning. The pineapple is done when it is golden at the edges and the juices bubble. Serve with whipped cream or coconut ice cream.

3. Grilled Banana Boats

Leave bananas in their peels. Slice a slit down the inside curve, stuff with chocolate chips and mini marshmallows, and set on the grill at about 350°F (177°C). Close the lid and cook 6 to 10 minutes, until the peel turns dark and the chocolate melts.

Eat them with a spoon right out of the peel. Use bananas that are ripe but not spotty, since overripe ones turn to mush.

4. Foil-Packet Cinnamon Apples

Core and slice 4 medium apples into wedges, about 1.5 lb (0.7 kg). Toss with 2 tablespoons of butter, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. Seal in a double layer of foil.

Cook at 350°F (177°C) for 20 to 30 minutes, flipping once. Open carefully, since steam escapes fast. The apples should be tender when poked with a fork. Spoon over ice cream or oatmeal cookies.

5. Grilled Pears with Honey and Walnuts

Halve firm pears and scoop out the cores. Brush with oil and grill cut-side down at 375°F (190°C) for 8 to 10 minutes. They should be tender in the center with brown grill marks.

Fill the core with chopped walnuts, drizzle with honey, and add a spoon of mascarpone. Pears can look done before they are soft inside, so test with a knife tip.

Skillet and Dutch Oven Desserts

Cast iron turns any grill into an oven. Use indirect heat, meaning the fire is off to one side or the burner under the pan is low.

6. Cast Iron Skillet Cookie

Press your favorite cookie dough into a greased 10-inch (25 cm) skillet. Set the skillet on the grill at 350°F (177°C) with the lid closed. Bake 20 to 25 minutes, until the edges are set and the center is still a little soft.

Let it rest 5 minutes, since it keeps cooking in the hot pan. Serve in wedges with ice cream. Don’t taste the raw dough while you work. The FDA says raw flour and raw dough can carry harmful bacteria, and only baking makes them safe.

Pitmaster Tip: Rotate the skillet halfway through. Most grills have hot spots, and one side of the cookie will brown faster than the other.

7. Dutch Oven Peach Cobbler

Melt 1/2 cup of butter in a 12-inch (30 cm) Dutch oven. Add peaches, either 2 lb (0.9 kg) fresh or two large cans, drained, then spoon a simple batter or biscuit topping over the fruit. Don’t stir it.

Cook at 350°F (177°C) with the lid on for 40 to 50 minutes. It is done when the topping is golden brown and the filling bubbles around the edges. Rest 10 minutes before scooping.

8. Smoked Apple Crisp

Toss 6 sliced apples, about 2 lb (0.9 kg), with sugar, cinnamon, and a spoonful of flour. Top with a mix of oats, brown sugar, flour, and cold butter. Cook at 325°F (163°C) for 45 to 60 minutes with apple or pecan wood.

The topping should look crunchy and golden. The apples should be soft, with juices bubbling at the sides. The light smoke tastes great with the cinnamon.

9. Skillet Brownies

Pour brownie batter into a greased 10-inch (25 cm) skillet. Bake at 350°F (177°C) for 25 to 30 minutes with the lid closed. A toothpick should come out with a few moist crumbs, not wet batter.

Overbaking makes brownies dry, so check at 25 minutes. Top with a scoop of vanilla ice cream and a drizzle of caramel.

10. Pecan Pie on the Grill

A pecan pie bakes fine on a grill if you hold a steady temperature. Our pecan pie for BBQ recipe covers the setup, bake time, and how to avoid a burned crust. Cover the crust edge with foil if it browns too quickly.

Let the pie cool for at least 1 hour before slicing. The filling needs that time to set.

Smoker and Pellet Grill Desserts

A pellet grill or smoker gives you steady low heat, which is great for desserts that need time.

11. Smoked S’mores Dip

Spread 1 cup of chocolate chips in a small cast iron skillet and cover with a layer of marshmallows. Cook at 350°F (177°C) for 8 to 12 minutes, until the marshmallows puff and turn golden brown. Pull it before they burn.

Serve with graham crackers, strawberries, or pretzels. It works on any cooker and feeds a crowd.

12. Smoked Bread Pudding

Cube about 1 lb (0.45 kg) of stale bread. Our grilled bread makes a great base. Whisk eggs, milk, sugar, vanilla, and cinnamon, then pour over the bread and let it soak for 15 minutes.

Cook at 325°F (163°C) for 45 to 60 minutes. Egg dishes should reach 160°F (71°C), the USDA’s safe minimum. The top should look golden and the center should feel set when you press it.

13. Smoked Candied Pecans

Toss 2 cups of pecan halves with 1 egg white, 1/2 cup of sugar, 1 teaspoon of cinnamon, and a pinch of salt. Spread on a lined pan and smoke at 225°F (107°C) for 45 to 60 minutes, stirring every 15 minutes.

They are done when the coating looks dry and glossy and the smell fills the yard. They crisp as they cool. Store in an airtight jar and use them on ice cream or salads.

Blackstone and Griddle Desserts

A flat-top griddle is a sweet-treat machine. It heats evenly and gives you a golden crust in minutes.

14. Griddle Crepes with Fruit

Heat the griddle to about 375°F (190°C) and lightly oil it. Pour 1/4 cup of thin batter and spread it quickly with a spatula or spreader. Cook 1 to 2 minutes per side, until lightly golden.

Fill with sliced strawberries, bananas, or chocolate-hazelnut spread. Fold and serve warm. Make the batter ahead and keep it chilled until you cook.

15. Cinnamon Roll Bites

Cut canned cinnamon rolls into 6 pieces each. Cook on a 325°F (163°C) griddle with a little butter for 3 to 4 minutes per side. Cover with a pan lid or dome to cook the middle.

The outside should be golden and the middle should be soft, not doughy. Drizzle with the included icing. Keep the heat low, since the sugar burns quickly.

16. Chocolate-Banana Tortilla Melts

Spread a flour tortilla with chocolate-hazelnut spread, add sliced banana, and fold in half. Cook on a 350°F (177°C) griddle for 2 to 3 minutes per side, pressing gently, until crisp and golden.

Cut into wedges and dust with powdered sugar. It takes about 8 minutes from start to finish.

Grilled Cakes and Quick Treats

Prepared cakes and donuts are shortcuts that taste homemade once they hit the grill.

17. Grilled Pound Cake with Smoked Butter

Slice a store-bought pound cake into 3/4-inch (2 cm) slices. Brush with melted butter and grill at 350°F (177°C) for 1 to 2 minutes per side, until toasted with grill marks. Our smoked butter recipe adds a deep, rich flavor.

Top with berries and whipped cream. Watch it closely, since cake burns fast.

18. Grilled Angel Food Cake with Berries

Cut angel food cake into 1-inch (2.5 cm) slices. Grill at 350°F (177°C) for 1 to 2 minutes per side. The surface should turn golden and slightly crisp while the inside stays fluffy.

Serve with macerated strawberries, which are berries tossed with a little sugar and left for 15 minutes. This is a light dessert after a heavy barbecue meal.

19. Grilled Donut Ice Cream Sandwiches

Slice glazed donuts in half, like a bagel. Grill cut-side down at 350°F (177°C) for about 1 minute, until warm and lightly toasted. Fill with a scoop of ice cream and press gently.

Eat them right away, because the ice cream melts quickly. Add sprinkles or chopped nuts for a party version.

20. Grilled Strawberry and Marshmallow Skewers

Thread large strawberries and marshmallows on skewers. Grill at about 350°F (177°C) for 2 to 3 minutes, turning often, until the marshmallows are golden. Dip in melted chocolate.

Soak wooden skewers in water for 30 minutes first. Marshmallows go from golden to burnt very quickly, so never walk away.

How to Plan a Cookout Menu with Easy Dessert Recipes

The best dessert plan matches your cooker and your timing. Choose what fits your fire.

• Using the grill for dinner? Cook fruit or cake after the meat is off, while the grates are still hot.
• Using a pellet grill or smoker? Pick skillet desserts, crisps, and candied pecans that bake at 325°F to 350°F (163°C to 177°C).
• Using a Blackstone? Clear a zone and make crepes, tortilla melts, or cinnamon roll bites.
• Feeding a crowd? Pick one skillet dessert and one grilled fruit. Fewer dishes means less stress.

Event	Easy pick	Why
Weeknight dinner	Grilled peaches	10 minutes, no oven
Family cookout	S’mores dip	Feeds 6 to 8, no plates needed
Holiday gathering	Pecan pie or apple crisp	Familiar, makes the house smell great
Kid party	Donut ice cream sandwiches	Quick and fun

Plan about one serving of dessert per guest, and a little extra for ice cream lovers. A single skillet cookie usually serves 6 to 8 people.

Make-Ahead, Storage, and Reheating

Many easy dessert recipes can be made ahead. Safe handling matters, especially for desserts with eggs or dairy.

The USDA says most leftovers keep 3 to 4 days in the fridge, and you should refrigerate them within 2 hours of cooking. Bacteria multiply fastest in the danger zone of 40°F to 140°F (4°C to 60°C). Illinois Extension also says to reheat leftovers to 165°F (74°C).

• Cobbler, crisp, and bread pudding: Cover and refrigerate. Reheat in a 325°F (163°C) oven or grill for 10 to 15 minutes.
• Skillet cookies and brownies: Wrap well. Warm for 20 to 30 seconds in the microwave, or briefly on the grill.
• Candied pecans: Store in an airtight jar at room temperature. They don’t need refrigeration.
• Grilled fruit: Best fresh. If you have leftovers, refrigerate and use within 3 to 4 days.

FAQ

What are the easiest desserts to make on a grill?

Start with grilled peaches, pineapple, or bananas. They need only a few minutes over medium-high heat and little prep. After that, try a skillet cookie or s’mores dip. Both use one pan, take under 30 minutes, and work on gas, charcoal, or pellet grills.

Can you bake a dessert on a pellet grill?

Yes. A pellet grill holds steady heat, so it works like an oven with a light smoke flavor. Set it to 325°F to 350°F (163°C to 177°C) and use cast iron or a metal pan. Apple crisp, cobbler, and brownies all bake well.

What fruit is best for grilling?

Firm fruits hold up best. Peaches, pineapple, pears, apples, and bananas all grill well because they stay intact over heat. Soft berries are harder, so use skewers or a grill basket. Choose fruit that is ripe but firm, not mushy.

Can you make desserts on a Blackstone?

Yes. A griddle is great for crepes, French toast, cinnamon roll bites, and tortilla melts. Keep the heat at 325°F to 375°F (163°C to 190°C), since sugar burns fast on a flat-top. Use a dome or lid to cook thicker items through.

Is it safe to eat raw cookie dough?

No. The FDA warns against eating, tasting, or letting children play with raw dough, because flour is a raw food that can carry bacteria. Cooking kills those germs. Bake the dough fully before you eat it.

How long do leftover desserts last?

Most leftovers keep 3 to 4 days in the fridge, according to USDA guidance. Refrigerate them within 2 hours of cooking. Egg- or dairy-based desserts, like bread pudding, need that cold storage most. Candied nuts keep longer in a sealed jar.

Final Thoughts on Easy Dessert Recipes

Easy dessert recipes work best when you keep the heat moderate, add sugar late, and watch the clock. Fruit, cast iron, and prepared cake are the three simplest paths. You can finish dinner and serve something warm and sweet within 20 minutes.

Pick two or three ideas from this list for your next cookout. Start with grilled peaches or a skillet cookie, then try cobbler or crepes once you are comfortable. With a little attention, easy dessert recipes on the grill can be the part of the meal people remember.