Flames caramelize the natural sugars in fruit. When making peach cobbler on the grill, you cook the peaches until bubbly, then add the dough. A good grill will give a nice brown top to the peach cobbler biscuits.

It's dinnertime in the heat of the summer. The last thing you want to do is turn on the oven.

But if you're not in an ice cream mood, how else are you going to prepare a dessert that will impress your guests without heating up the house?

Make it on the grill.

Creative cooks have come up with all kinds of ways to prepare sweet treats outdoors, and their ideas expand beyond the predictable (but always-appreciated) s'more.

You'd be amazed how good fruit tastes when the flames caramelize the natural sugars inside them. Peaches, pineapple and watermelon are particularly complemented by flames.

You'd also be amazed how effective a good grill can be at baking things, including biscuits on top of peach cobbler.

Here are two simple and quick recipes for grilled desserts that will surprise your guests and keep you from sweating in the kitchen.

<b>COBBLER</b>7 cups ½-inch fresh peach slices or 2 (20-ounce) bags frozen sliced peaches, thawed and drained¾ cup granulated sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamon¼ teaspoon kosher salt1/8 teaspoon ground nutmeg2 tablespoons butter<b>BISCUIT TOPPING</b>1 cup all-purpose flour¼ cup granulated sugar1½ teaspoons baking powder½ cup heavy cream¼ cup butter, meltedHeat one side of grill to medium-high (350 to 400 degrees).Place peaches in a large bowl. Stir together sugar and next four ingredients in a small bowl. Sprinkle mixture over peaches and stir gently to combine.Spoon peach mixture into a buttered 10-inch cast-iron skillet. Cut 2 tablespoons butter into small pieces over peaches. Cover skillet tightly with aluminum foil.Place skillet over lit side of grill and grill, covered, until bubbling and hot, about 15 minutes.Biscuit topping: Stir together flour and next two ingredients in a small bowl. Make a well in the center and add cream and melted butter. Stir just until mixture comes together.Uncover grill and discard foil; dollop peaches with dough mixture. Cover with grill lid and grill until biscuits are browned, about 15 minutes more.Remove skillet from grill and let stand 10 minutes before serving.<em>Southern Living</em>

The only sweetness in this recipe comes from the watermelon, but the savory yogurt sauce plays off it beautifully.1 cup plain whole-milk Greek yogurt or homemade Greek yogurt2 tablespoons freshly squeezed lemon juice1 tablespoon white wine vinegar1 teaspoon coarsely chopped thyme1 tablespoon extra-virgin olive oil, plus more for drizzlingSalt and freshly ground black pepper12 3-inch-long triangles of seedless red watermelon, about 1 inch thick¼ cup small mint leavesLight a grill.In a bowl, combine the yogurt with the lemon juice, vinegar, thyme and the 1 tablespoon of olive oil. Season with salt and pepper.Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about one minute per side; transfer to plates.Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.<em>Michael Psilakis, Food & Wine</em>