BBQ Dessert: Stone Fruit Shortbread

Serves 6

5 Minute Prep Time

By Morgan Shupe on June 22, 2016 , categorized in Dessert

stone fruit shortbread

Your grill isn’t just for corn and veggie burgers. Toss a sweet seasonal dessert on it before it cools down. This Stone Fruit Shortbread was made to be used on the BBQ. If you use pre-made biscuit dough you can whip it together last minute.

stone fruit shortbread


  • 1 package pre-made vegan biscuit dough (gluten-free optional)*
  • 3 Tbsp coconut oil, melted
  • Cinnamon sugar (1/4 white sugar + 1 Tbsp cinnamon)
  • 8 stone fruits (peaches, apricots or plums), pit removed and quartered
  • So Delicious® Cocowhip! (or coconut milk whopped cream)
  • *Alternatives To Store Bought Biscuit Dough:
  • 1 cup all-purpose flour (or gluten-free all-purpose flour)
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup non-dairy butter
  • 6 Tbsp non-dairy milk
  • OR:
  • 1 cup + 1 Tbsp Vega Baking Mix
  • 1/4 cup non-dairy butter
  • 6 Tbsp non-dairy milk


  1. Make sure BBQ is still hot.

  2. Grab pre-made biscuit dough. Separate biscuit dough into 6 biscuits. If making your own biscuit dough:

    1. Combine dry ingredients. Cut in non-dairy butter into dry mixture until it is pea-sized.
    2. Add in just enough liquid until the mixture comes together into a dough.
    3. Roll on a floured surface and cut into 8 biscuits.
  3. Grill biscuits 4 to 6 minutes on each side.

  4. While biscuits are cooking, toss stone fruit in coconut oil. Grill for 3 to 4 minutes or until warmed through and slightly charred.

  5. Remove fruit from grill and carefully chop into small pieces.

  6. Before removing from grill, brush biscuits with coconut oil. Remove from grill and immediately toss in cinnamon sugar.

  7. Cut biscuits in half. Top half of each biscuit with coconut whipped cream and stone fruit. Place other half on top. Enjoy!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.