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
Matthew Kadey 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).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.