Grilled Peaches

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Grilled Peaches is the ultimate summer dessert! Juicy peaches with a brown sugar-cinnamon rub, topped with vanilla bean ice cream and graham cracker crumble—every bite is so good!

Prep Time20

Cook Time6

Total Time26

Course: Dessert

Cuisine: American

Keyword: grilled peaches

Servings: servings

Author: Chelsea Lords

Cost: $8.74

Equipment

8 x 8-inch baking pan
Grill or grill pan

Ingredients

Peaches

2 tablespoons unsalted butter melted
1/4 teaspoon ground cinnamon
2 tablespoons light brown sugar firmly packed
1/8 teaspoon salt
4 large peaches ripe, halved and pitted
Canola oil or vegetable oil
Fresh mint leaves for garnish, optional

Graham Cracker Topping

3 full graham cracker sheets crushed
1/4 cup light brown sugar firmly packed
2 tablespoons granulated sugar
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Vanilla bean ice cream for serving

US - Metric

Instructions

In a small bowl, add the butter and melt it. In another small bowl, stir together the cinnamon, light brown sugar, and salt. Stir until combined and set aside.
Meanwhile, preheat a grill or grill pan to medium-high heat (about 400–450°F.) Generously oil the grill: I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step. (Grill pan: brush 1 tablespoon oil over the pan.) Halve the peaches and remove the pits. Lightly brush the cut sides and the skins with oil. Grill peaches until tender and lightly charred, but still slightly firm (not overly soft/mushy), about 6–10 minutes total (see note 1), flipping halfway. Top each with a few brushes of the melted butter, then sprinkle on the cinnamon-sugar mixture.
Preheat oven to 350°F. Spray an 8x8-inch pan with cooking spray or line with parchment paper and set aside. Crush the graham crackers into crumbs (using a blender or food processor, or crush in a bag using a rolling pin); add to a bowl. Add the brown sugar, granulated sugar, melted butter, cinnamon, salt, and vanilla to the bowl. Stir until combined. Pour mixture into the prepared pan and spread evenly into one layer. Bake for 7–10 minutes or until lightly browned. Allow to cool.
Place grilled and sugared peach halves on plates and top each slice with a large scoop of vanilla ice cream. Add the crumble on top and enjoy immediately. Garnish if desired with fresh mint leaves.

Notes

Note 1: The total cooking time will vary based on the size and ripeness of peaches, the actual temperature of grill, and type of grill, etc. Watch carefully and remove once peaches are easily pierced with a sharp paring knife.

Storage: Grilled peaches are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep the toppings separate and add them just before serving.

Nutrition