Grilled Apple Fritter Bread

Hey there! Happy “Another Day in Quarantine”! Our oven is still out of commission, so I have been doing all of my quarantine baking on our grill. Today’s attempt was apple fritter bread, and honestly, it was a huge hit! 

I loved that I had all the ingredients already on hand – and you probably do, too! It bakes in a loaf pan, which is easier for grilling, as all of it stays on indirect heat.

So, without further gilding the lily and with no more ado, I give to you – grilled apple fritter bread.

Ingredients:

Batter:

2/3 cup white sugar

½ cup room temperature butter

2 eggs (beaten)

1 ½ tsp vanilla extract

1 ½ cup all purpose flour

1 ¾ tsp baking powder

½ cup milk 

Apple Filling:

2 apples – peeled and chopped into small chunks

2 tbs white sugar

1 tsp cinnamon

Cinnamon Sugar Filling:

1/3 cup light brown sugar

1 tsp ground cinnamon

Crème glaze:

2/3 cup powdered sugar

2 tbs milk

Directions:

1.    Preheat grill to 350 F / 175 C. You will be baking this on indirect heat.

2.    Combine chopped apples, sugar and cinnamon in a small bowl. Set aside.

3.    Combine ingredients for cinnamon sugar filling. Set aside.

4.    Using your mixer with the paddle attachment, cream together white sugar and butter.

5.    Add eggs, one at a time. Mix until well combined. Add vanilla extract.

6.    In a separate bowl, whisk together flour and baking powder. Add to mixture in about 3-4 portions, waiting for it to become well-combined each time before adding the next portion.

7.    Add in milk, and fully incorporate.

8.    Grease and flour a loaf pan (usually 9x5 inch).

9.    Pour half the batter into the pan. Top with half the apple mixture, and half the cinnamon-sugar mixture. Pour the second half of the batter in the pan, top with remaining apples and cinnamon-sugar. Take a toothpick, and swirl the batter around a bit.

10. Bake for 55-60 minutes, or until a toothpick inserted comes out clean. While the bread is baking, make crème glaze.

11. Once the bread is baked, wait 10-15 minutes and drizzle the glaze on top.

12. Slice and serve warm.

Yummmmmmm…

This is the perfect rainy day pick-me-up. It tastes like a country grandma is giving you a hug.

I originally found this recipe on diyways.com, but their ingredients list wasn’t complete where it was written out, only in their video.

Please let me know if you give this recipe a try! I would love to see how it turns out! (Of course, you can bake this in a conventional oven just as easily - if not more. But this is a great dessert for on the grill!)

Happy baking!

Strawberry Lemon Crumble - Cooked On the Grill

Okay folks, it's quarantine time. Ain't nobody got patience for a long, drawn out intro. So, I'll get straight to what you came for - the recipe for this delicious strawberry lemon crumble!

Ingredients:

Strawberry filling:

6 cups strawberries (I sliced mine into fourths)

1/2 cup sugar

2-3 tbs lemon juice

zest of 1 lemon

2 tbs cornstarch

1/4 tsp cinnamon

1 pinch of nutmeg

1/2 tsp vanilla 

Streusel topping:

1 cup flour

1/2 cup light brown sugar

1/2 tsp salt

1/2 tsp baking powder

1 cup chilled butter, cut into cubes

Directions:

1. Preheat your grill to 375 F / 190 C. You'll be grilling this on an indirect heat.

2. In a large bowl, combine all the ingredients for the filling. (This is the perfect recipe to use for smushed or slightly bruised strawberries. They don't have to be perfect-looking, because they're going to get cooked down.)

3. Using the whisk attachment on your mixer (or whisking by hand), combine all of the dry ingredients for the streusel topping.

4. Cut in the butter.

5. Pour the strawberry mixture into a skillet, then spoon the streusel topping onto it the strawberry yumminess covering as much of it as possible.

6. Quickly place the crumble in the grill. and cook for 35 minutes.

7. Carefully (using a pot holder) remove the crumble from the grill. Allow to sit for 5 minutes, and serve warm with vanilla ice cream.

Yummmmm

Ps: this recipe can easily be baked in a traditional oven, too. <3 
Pss: Keep it covered for 2-3 days on your counter. Also, it heats up deliciously. I'm eating it right now. Like I said, yummm...