Grilling month is almost over!
How do you usually end your meal? We hope you said "dessert," but how about grilled dessert? Hear us out, we know grilling a desert is something that might seem "out there" but don't knock it until you try it! Plus, if you’re lucky enough to grow fresh berries in your backyard, this super-simple recipe is sure to become your go-to summer dessert!
1 cup stemmed and quartered strawberries
1 cup blueberries
1/2 cup each blackberries (halved) and raspberries
1 lemon, zested and juiced
1 cup whole-grain spelt flour
1/2 cup coconut sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup whole or plant-based milk of your choice
1/4 cup organic unsalted butter or plant-based butter, melted
Preheat a grill to medium-high. Mist a 10-inch cast-iron skillet with cooking spray. In a large bowl, stir together strawberries, blueberries, blackberries, raspberries, lemon zest and lemon juice.
In a separate bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Stir in milk and butter until just combined. Scrape into skillet and sprinkle with berry mixture.
Turn off heat on 1 side of grill. Place skillet on unheated side, close lid and grill until cake is set and edges are golden, 25 to 30 minutes. Let cool slightly. Cut into wedges.
We hope that this grilled summer desert may have opened your mind to new grilling experiences, we think it was a great way to end July and National Grilling Month. If you don't have your outdoor space and patio tip-top, get in touch with Rooted In Nature of Maryland - we are ready to help you get your grilling space ready for you to use every night!