Grilling fruits concentrates and caramelizes their natural sugars, making them sweeter. You can also use apricots, nectarines, or peaches. Add a dollop of Greek yogurt instead of ice cream, or top the crisp with Lemony Banana Ice Cream.
Lemony Banana “Ice Cream”
To make instant lemony banana ice cream, place two or three chopped frozen bananas in food processor or high powered blender container along with 2 tsp (10 mL) lemon zest. Blend until smooth and creamy. Don’t overprocess or you’ll melt the bananas into a soupy consistency.
Grilled Plum Crisp
Ingredients
- 1 Tbsp (15 mL) coconut oil
- 1 Tbsp (15 mL) honey
- 1/2 cup (125 mL) rolled oats or quinoa flakes
- 3 Tbsp (45 mL) unsalted pumpkin seeds
- 3 Tbsp (45 mL) sliced pecans
- 2 Tbsp (30 mL) chopped crystallized ginger (optional)
- 1/2 tsp (2 mL) cinnamon
- Pinch of salt
- 2 large plums, sliced in half, pits removed
- Vanilla ice cream or frozen yogurt (dairy-free, if desired)
Nutrition
Per serving:
- calories248
- protein5g
- fat16g
- saturated fat6g
- trans fat0g
- carbohydrates25g
- sugars15g
- fibre3g
- sodium28mg
Directions
01
Heat coconut oil and honey in skillet over medium heat until melted. Add rolled oats or quinoa flakes, pumpkin seeds, pecans, crystallized ginger (if using), cinnamon, and a pinch of salt to skillet. Heat until grains are toasted, about 5 minutes, stirring frequently. Be careful not to burn the oats and nuts. Spread mixture on baking sheet or cutting board to cool.
02
Preheat grill to medium. Brush cut sides of plums with oil. Place fruit on grill grate, cut sides down, and cook until grill marks appear and plums are softened, about 4 minutes.
03
Place plums in dessert bowls and top with oat mixture and a scoop of ice cream.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
