16 Dessert Recipes That Prove Fall is the Best BBQ Season

16 Dessert Recipes That Prove Fall is the Best BBQ Season

Fall is here, but the outdoor cooking doesn’t have to stop!

Unlike summer’s scorching temperatures, fall’s mild evening weather makes standing in front of a fire more pleasant — not only that, but the best time to purchase a grill is in the fall seasons.

Once September rolls around, you’ll start noticing some great deals and plenty of bargains on all sorts of types of grills — which is great because there is still plenty weeks of good grilling weather ahead.

Grill Deals in The Fall


People get very passionate about grilling, whatever the season. According to a 2017 report from the Hearth, Patio & Barbecue Association, 7 out of 10 American adults own a grill or a smoker.

If you don't fall in these stats yet and are considering making this exciting purchase, it pays to do your research. You can check out our best grill reviews here to under the difference between different types and models.

Don’t wait too long to buy, as stores may clear out the entire grill section to replace with holiday items. You’ll also want to factor in delivery costs for a larger grill if you don’t have a vehicle that can carry it home.

16 BBQ Desserts Ideas


With the holiday season around the corner, we wanted to play around with some savoury BBQ dessert recipes to serve at an evening dinner function.

In the end, though, these recipes are just excuses to get out and grill in the riot of autumn’s color!

All kinds of fruits like apples and pears take well to a little fire and smoke just as those summer meats do. The high heat of your gas and charcoal units will caramelize the natural sugars and intensify their flavors.

From s’ mores hand pies, grilled pineapple with Nutella to pumpkin pie hot off the grill, enjoy fall’s bounty with this collection of comforting and cozy dessert recipes.

1. S’ mores Hand Pies

S’ mores Hand Pies
What you’ll need:
  • One pie crust dough
  • 12 milk chocolate pieces
  • One graham cracker split into four parts
  • 1/2 cup marshmallow cream
  • 40 mini marshmallows
  • One egg white beat
Preparation:


1. Roll out the pie crust dough/cut it into four large circles - about 6 inches each.

2. Place a graham cracker in the center of the dough circle.

3. Add two squares of chocolate and a dollop of marshmallow cream.

4. Stick ten mini marshmallows into the marshmallow cream.

5. Wet the edges of the dough. Fold the dough over the s’ mores toppings, pressing it in place. Then, fold up the sides, pressing them in place.

6. Crimp the edges with your fingers/a fork.

7. Brush the whole hand pie with a beaten egg white.

8. Lightly grease the grill grates.

9. Start by grilling the top of s’ mores hand pies for about two minutes over medium heat.

10. Turn the hand pies over and cook the bottoms for about two minutes.

11. Now, move the hand pies to the upper rack to cook for an additional minute in the indirect heat.

12. After removing the pies from the grill, put a dab of marshmallow cream on top of each one.

13. Stick a portion of chocolate in the middle of the marshmallow cream to hold it in place.

2. Grilled Pineapple with Nutella

Grilled Pineapple with Nutella
What you’ll need:
  • Two peeled pineapples, cut crosswise into 1/2-inch-thick slices and core removed
  • 2/3 cup mascarpone cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup chocolate-hazelnut spread
  • Six tablespoons whipping cream
  • Olive oil
  • Three tablespoons chopped toasted hazelnuts
Preparation:


1. Prepare the outdoor barbecue to medium-high heat.

2. Lightly oil the grill and grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side.

3. While the pineapples are grilling, whisk the mascarpone and vanilla in a small bowl to blend. Then set aside.

4. Mix the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly.

5. Move the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

6. Dollop the mascarpone mixture on top. Sprinkle with the hazelnuts and serve.

3. Pumpkin Pie (hot off the grill!)

Pumpkin Pie (hot off the grill!)
What you’ll need:
  • 9-inch frozen pie shell

Filling

  • 1-3/4 cups pumpkin puree
  • 1 cup packed brown sugar
  • ¾ cup evaporated milk
  • Two eggs, beaten
  • One teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
Preparation:


1. Preheat your grill to 425F.

2. In a bowl, whip together the pumpkin puree, sugar, milk, eggs, nutmeg, cinnamon, ginger and salt.

3. Pour into pie shell.

4. Bake using indirect heat for 15 min with the lid closed.

5. Bring the temperature down to 350F still using indirect medium heat as your method to bake.

6. Bake for an extra 35 minutes or until a knife is inserted into the center of the pie and comes out clean.

7. Let your pie cool on the rack.

8. Once cooled down, top with whipped cream.

4. Blackberry Cobbler

Blackberry Cobbler
What you’ll need:
  • 3/4 cup sugar
  • 2 cups plus one tablespoon self-rising flour
  • Two cups fresh blackberries
  • 1/4 cup butter, cold, cut into small pieces, plus more for greasing
  • 1/2 to 2/3 cup milk
  • Vanilla ice cream, for serving
Preparation:


1. Preheat your grill 450 degrees F.

2. Butter a 1-quart casserole dish/ baking pan.

3. In a medium saucepan combine the sugar, one tablespoon of the flour, berries and 1 cup water.

4. Bring to a boil then reduce the heat and simmer for two minutes.

5. Remove from the heat and set aside.

6. In a medium bowl, cut the butter into the remaining 2 cups flour. Stir in the milk to make a soft dough that pulls away from the sides of the bowl.

6. Turn the dough out on a lightly floured board and pat into a square.

7. Use a rolling pin to roll your dough to 1/2-inch thick and cut it into 2-inch-wide strips.

8. Pour 1 cup of the blackberry mix into the bottom of the pan. Next, arrange half of the dough strips on top of the blackberry mix, placing them close together.

9. Bake until brown, about 12 min, then remove from the oven and pour the remaining berry mixture over the baked strips.

10. Arrange the next layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.

5. Stone Fruit Pouches

Stone Fruit Pouches
What you’ll need:
  • Two cups crushed gingersnaps
  • Four apricots, pit removed and cut into eighths
  • Four plums, pit removed and cut into fourths
  • Four tablespoons unsalted butter
  • Two tablespoons plus two teaspoons sugar
  • Pinch salt
  • Four teaspoons lime zest
  • Two limes, juiced
  • Four teaspoons brandy
Preparation:


1. Heat coals of the grill

2. Cut eight 18 by 18-inch squares of aluminum foil.

3. Lay down the double thickness of foil and divide gingersnaps evenly among the four squares.

5. Separate fruit evenly and place on top of gingersnaps — dot with butter.

6. In a small bowl mix, the sugar, salt, and lime zest. Sprinkle sugar mixture evenly over the fruit, drizzle with juice and brandy and seal packets.

7. Once coals are ash covered, lay the packets over them and cover with the lid of the grill.

8. Remove from the heat and open carefully, as steam inside the packet is very hot.

9. Serve on a plate as is or spoon into shallow bowls and top with ice cream.

6. Grilled Peaches with Bourbon Butter Sauce

Grilled Peaches with Bourbon Butter Sauce
What you’ll need:
  • 1/4 cup salted butter
  • 1/4 cup bourbon
  • 1/2 cup brown sugar
  • Four ripe peaches
  • 1/4 cup candied pecans
  • whipped cream for serving
Preparation:


1. In a saucepan melt the butter over medium heat.

2. Once the butter is browned, take the pan off the heat and carefully pour the bourbon from a distance (it will make the brown butter sputter and foam up)

3. Add the sugar and return the pan to the heat. Stir it and bump the heat up to medium-high. Allow the brown sugar dissolve and the sauce boil for roughly 5 minutes.

4. Begin to heat a grill over medium-high heat.

5. Slice all the peaches in half/remove the pits.

6. Place the peaches, cut side down, into the sauce for 30-60 seconds.

7. Move the peaches to the grill, grill them for 2-3 minutes on each side, until they begin to caramelize and soften.

8. You may now serve the peaches with whipped cream on the side, drizzled with the Bourbon Brown Butter Sauce and a sprinkle of pecans.

7. Maple Bacon Donuts

Maple Bacon Donuts
What you’ll need:
  • 1 dozen glazed yeast doughnuts
  • 8 strips bacon
  • 1 1/2 cups powdered sugar
  • 1/4 cup maple or pancake syrup
  • 2 tsp maple flavoring
  • 2 tbsp heavy cream
Preparation:


1. Start your grill on smoke with the lid open for 4-5 minutes to build a fire.

2. Close the lid /turn the temperature to high — Preheat for 10-15 min.

3. In a medium saucepan, mix powdered sugar, syrup/maple flavoring. Cook on the stovetop (medium-high) until the mix comes to a gradual boil. Stirring often, for 3-5 min.

4. Turn the heat to low/s