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You know dessert is going to be dangerous when it starts with a cast iron skillet and ends with people scraping the pan like raccoons behind a bakery dumpster.
Expect random people leaning over the fence asking weirdly specific questions like: “So… uh… what temperature you running that at?” The best part is this recipe is ridiculously easy. No fancy baking skills required. No complicated steps. No tiny parsley garnish nonsense. Just real Midwest dessert energy cooked right on the Pit Boss. Because honestly… if your grill can cook dinner, it can absolutely cook dessert too.
Cherry Crisp Ingredients
Directions Step 1: Fire Up the Pit Boss Preheat your Pit Boss grill to 350 degrees. This is the part where you stand proudly beside the grill holding tongs even though tongs are completely unnecessary for dessert. It’s about confidence. Step 2: Build the Cherry Madness Grab a cast iron skillet and spread the cherry pie filling across the bottom. Now toss on:
The chocolate melts down into the cherries while the marshmallows puff up into gooey little pockets of happiness. This is not a “light dessert.” This is a “cancel your diet until Monday” dessert. Step 3: Make the Crisp Topping In a mixing bowl combine:
Mix everything together until crumbly. You’re looking for that perfect buttery crumble texture where you immediately want to “taste test” twelve spoonfuls for quality control purposes. Totally normal. Very scientific. Step 4: Top It Off Sprinkle the oatmeal mixture over the top of the cherry mixture. Do not pack it down. Let it stay loose and crumbly so it gets beautifully golden and crisp on the grill. If a little butter accidentally drizzles into the corners of the skillet? Congratulations. You’ve unlocked flavor. Step 5: Grill Time Place the skillet onto the Pit Boss and cook for about 30 minutes. You’ll know it’s ready when:
“Is it done yet?” No. Go away.
Serving Suggestions This Cherry Crisp is unbelievable right off the grill, but if you really want to make people lose their minds:
Midwest Grill’n Pro Tip
Cast iron desserts on the grill are wildly underrated. Everybody expects burgers, ribs, and steaks from a Pit Boss… but when you roll out a bubbling skillet full of smoky cherry crisp loaded with chocolate and marshmallows? Game over. Backyard legend status achieved. And if somebody asks for the recipe afterward, you know you nailed it.
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Normally those smells come from the oven on a chilly fall afternoon. But when you move the whole operation outside to the grill, something magical happens. The apples soften slowly while picking up a faint smoky flavor from the grill. The oatmeal filling warms and caramelizes. The brown sugar melts. The maple syrup thickens and glazes the fruit. The result is a dessert that tastes like apple crisp and apple pie teamed up for a backyard cookout. And the best part? It’s ridiculously easy to make. No pie crust. No complicated baking steps. Just apples, a handful of ingredients, and a hot Pit Boss griddle. Why Apples Belong on the Grill Apples are one of the most underrated fruits for grilling. When heated slowly, the natural sugars inside the apples begin to caramelize. This intensifies their sweetness while softening the texture. The grill also adds a subtle smokiness that ovens simply can’t replicate. That small hint of smoke is what turns ordinary baked apples into something that feels like true backyard dessert. Plus, grilling apples after dinner keeps the party outside where everyone wants to be anyway. Nobody likes when the host disappears into the kitchen while the grill is still warm.
Ingredients 2 apples ¼ cup cooking oil ½ cup oatmeal ⅓ cup maple syrup ¼ cup pecans ⅓ cup brown sugar ¼ cup coconut Optional: pineapple rings for topping Ingredient Breakdown Apples Firm apples work best. Honeycrisp, Fuji, and Granny Smith all hold their shape well while grilling. Oatmeal Oatmeal gives the filling texture and helps absorb the maple syrup and brown sugar. Maple Syrup Real maple syrup adds incredible depth and sweetness. Pecans Pecans bring crunch and a rich nutty flavor that works beautifully with apples. Brown Sugar Brown sugar melts during cooking and creates that classic apple crisp flavor. Coconut Coconut adds a subtle tropical note that balances the sweetness. How to Make Grilled Baked Apples Start by cutting the apples in half and removing the cores. Lightly coat the apples with cooking oil to help them caramelize and prevent sticking. Heat your Pit Boss griddle to medium heat. Place the apples cut-side down and grill for about 10 to 15 minutes per side until they begin to soften. Meanwhile mix oatmeal, maple syrup, pecans, brown sugar, and coconut in a bowl. Flip the apples and spoon the oatmeal mixture into each apple half. Return them to the grill and cook for another 20 minutes until everything becomes warm, slightly caramelized, and wonderfully fragrant. If you want to get fancy, place a grilled pineapple ring on top before serving.
Backyard Grill Tips Don’t Rush the Apples They need time to soften. Medium heat works best. Use a Griddle Surface Apples cook more evenly on a flat surface. Let the Filling Toast Slightly That light toasting adds wonderful texture. Serving Ideas These apples are incredible on their own, but they become truly legendary when served with: • vanilla ice cream • whipped cream • caramel sauce • toasted nuts Or just hand everyone a spoon and let them eat straight from the grill pan. Variations to Try Once you’ve made this recipe, try experimenting with the filling. Great additions include: • raisins or dried cranberries • chopped walnuts • cinnamon or nutmeg • granola instead of oatmeal Each version brings a slightly different flavor. Final Thoughts from the Grill
Grilling dessert is one of the easiest ways to surprise your guests. Nobody expects apples to come off the grill. But once they taste them, they’ll wonder why it doesn’t happen more often. Because warm grilled apples with maple syrup and pecans are about as close to backyard comfort food perfection as it gets. Sweet Potato Pie… But Make It Backyard BBQ There are two types of desserts in this world. The ones that politely arrive at the end of the meal… …and the ones that burst onto the grill like they own the backyard. This recipe falls firmly into category number two.
Sweet potatoes caramelize beautifully on a hot grill. As they cook, the natural sugars start browning and developing that incredible sweet, slightly smoky flavor that makes grilled vegetables so addictive. Once those paddles are tender and golden, we start piling on the good stuff: Cherry preserves Toasted coconut Crunchy pecans Golden honey Cinnamon Nutmeg Now you’ve got a dessert that smells like Thanksgiving dinner… but somehow also like a backyard luau. And if you're feeling a little adventurous? Throw a pineapple ring on top. Because grilled pineapple makes almost everything better.
Why Sweet Potatoes Belong on the Grill A lot of people don’t realize how well sweet potatoes perform on a grill. They’ve got natural sugars that caramelize beautifully over heat. That means the outside develops a slightly crispy, golden surface while the inside becomes soft, creamy, and packed with flavor. That caramelization is exactly what makes grilled sweet potatoes so much better than baked ones. The grill adds: • subtle smoke flavor • crisp edges • deeper sweetness • incredible aroma In other words, it turns a humble vegetable into a backyard dessert hero Ingredients 2 sweet potatoes ¼ cup cooking oil ⅓ cup cherry preserves ½ cup coconut ⅓ cup pecans ⅓ cup honey 1 teaspoon cinnamon ½ teaspoon nutmeg Optional: pineapple rings Ingredient Breakdown (Because Details Matter) Sweet Potatoes Choose firm sweet potatoes with smooth skin. The larger ones work well for slicing into paddles that hold toppings. Cherry Preserves This brings bright sweetness and a little tart balance to the dish. Cherry and sweet potato are surprisingly good friends. Coconut Coconut adds texture and a tropical note that plays nicely with honey and pineapple. Pecans Grilled pecans become warm, crunchy, and nutty. They give the whole dessert a pie-like flavor. Honey Honey adds sweetness and creates a glossy finish as it warms on the grill. Cinnamon & Nutmeg These spices give the recipe its classic sweet potato pie flavor.
How to Grill Sweet Potato Pie Paddles Start by washing your sweet potatoes and cutting them lengthwise into paddle-shaped slices about ½ inch thick. The idea is to create flat pieces that cook evenly on the griddle while still being sturdy enough to hold toppings. Lightly coat each paddle with cooking oil. This step helps prevent sticking and encourages beautiful caramelization. Heat your Pit Boss griddle to medium heat. Place the sweet potato paddles directly on the griddle and let them cook for about 10 to 15 minutes per side. As they cook, you’ll notice the edges starting to brown and the potatoes becoming tender. Once the paddles are soft enough to pierce with a fork, it’s time to turn them into dessert. Spread cherry preserves across each paddle. Sprinkle coconut and pecans over the top. Drizzle honey generously across everything. Then finish with cinnamon and nutmeg. Return the paddles to the grill for a few minutes so everything warms together and the toppings get slightly toasted. If you want to go full backyard dessert mode, place a grilled pineapple ring on top of each paddle before serving. Backyard Grill Tips Keep the Heat Medium Too much heat will burn the outside before the sweet potatoes soften. Use a Griddle or Flat Top Sweet potatoes are easier to cook on a flat surface than directly on grill grates. Don't Rush the Caramelization That golden crust is where the magic happens. Serving Ideas These sweet potato paddles are fantastic on their own, but they’re even better with a few extra touches. Try serving them with: • vanilla ice cream • whipped cream • extra toasted pecans • caramel drizzle Or just hand everyone a fork and watch them hover around the grill like dessert vultures. Variations to Try Once you try this recipe, it’s easy to experiment with different flavors. Try swapping toppings like: • cranberry sauce instead of cherry preserves • walnuts instead of pecans • maple syrup instead of honey • mini marshmallows for a campfire vibe The sweet potato base works with just about any dessert topping you can dream up. Final Thoughts from the Grill
Grilling desserts is one of those things people don’t do nearly enough. But once you try it, it’s hard to go back. Sweet potatoes become caramelized, warm, and unbelievably flavorful when cooked on a Pit Boss griddle. Add honey, nuts, coconut, and spices… and suddenly a simple vegetable turns into a backyard dessert worth bragging about. And if someone asks what you're making? Just tell them it’s Sweet Potato Pie… Midwest Grill’n style
You take soft, sweet Twinkies. You take chocolatey, cream-filled Oreos. You wrap them in bacon. And then you let the smoker do something magical. At 280 degrees, that bacon slowly renders, crisps, and tightens around the dessert like a salty little hug. The sugar inside caramelizes. The cream softens. The outside gets smoky and slightly crispy while the inside stays indulgent and melty. It’s sweet and salty in the most unapologetic way possible.
Ingredients
🔥 Directions Wrap each Oreo and each Twinkie tightly in bacon. Secure with a toothpick so the bacon stays in place while cooking. Preheat your smoker to 280 degrees. Place the wrapped desserts directly on the smoker grates. Smoke for 45 minutes to 1 hour, or until the bacon is crisp and caramelized. Let rest for a few minutes before serving — that filling is molten lava level hot. What Happens in the Smoker The bacon crisps and renders slowly, soaking up that smoky flavor. The sugar in the Twinkie caramelizes slightly. The Oreo softens just enough to become gooey inside while staying structured. The result? A salty, smoky exterior with a warm, sweet center. It’s ridiculous. It’s indulgent. It’s wildly good. 🔥 MDM Pro Tips • Use thin-cut bacon for better crisping. • Want extra caramelization? Brush lightly with maple syrup the last 10 minutes. • Sprinkle with a pinch of chipotle powder for sweet heat. • Serve with vanilla ice cream if you’re really trying to cause a scene. And yes — use a sharp knife if trimming bacon or slicing for serving. Rebex Cutlery keeps prep clean. Use promo code GRILL15 at RebexCutlery.com and cut like you mean it.
When to Serve This Tailgates. Backyard parties. Late-night bonfires. When someone says “We don’t need dessert.” That’s when you pull these out. Watch the silence. Then watch them disappear. Final Thoughts
This is not health food. This is not subtle. This is not trying to win awards for restraint. This is bacon. Wrapped around dessert. Smoked until crispy. Sometimes that’s all you need. 🥓🔥
And today's vibe? Dessert. Pizza. Cheesecake. Whoppers. CHEESE. (Grandma is clutching her pearls and we haven’t even lit the grill yet.) This masterpiece is: ✔ wrong in concept ✔ right in execution ✔ likely to spark family debate ✔ definitely something Merrill would eat at 10pm over the sink It’s sweet. It’s salty. It’s creamy. It’s crunchy. It’s basically the Super Bowl of sugar and dairy. And we’re grilling it outdoors in 14° weather, because we’re Midwest tough and the grill needs love in the off-season too. ❄🔥
Ingredients (aka everything your dentist warns you about)
Directions (put on your big griller pants — it’s showtime)
Tasting Notes First bite: “Wait… what?” Second bite: “…hold on…” Third bite: “OH OKAY THIS ACTUALLY SLAPS.” It’s like: 🍯 cheesecake 🍫 meets malt balls 🧀 meets dairy aisle 🔥 meets backyard grill 💖 meets therapy Dessert pizza is the moment. Cheddar is the plot twist. The Whoppers are the chaos that ties us all together. Serve this at:
Final Advice
Cut it like pizza. Eat it like cheesecake. Pretend you invented it. Take credit confidently. Mad Dog & Merrill® Midwest Grill’n — where good decisions taste like bad ideas, and bad ideas taste delicious. |
RecipesInternationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it! 
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