Grilled Peaches
Sweet, juicy easy grilled peaches served with a scoop of vanilla ice cream and maple-scented oat crumble is a delicious dessert recipe.
If you’re anything like me, you eat fresh fruit in abundance during summer. Not a day goes by where I don’t enjoy peaches, nectarines, cherries, mangoes or watermelon. And although I do agree that seasonal fruit is best served as is, something amazing happens when you grill fruit. Especially stone fruit. The sugars caramelize, the slight char adds incredible flavor and this simple step turns juicy fruit into the perfect, easy summery dessert.
We love serving grilled peaches with a scoop of vanilla ice cream and a sprinkle of oat crumble for texture. So easy and so delicious.
Ingredients and Substitutions
- Fresh peaches. Use seasonal, ripe peaches. Other stone fruit like plums, apricots and nectarines all work well too.
- Melted butter. Olive oil can be used instead.
- Rolled oats/old fashioned oats.
- Pecan nuts. Walnuts or sliced almonds can be substituted.
- Brown sugar.
- Maple syrup.
- Vanilla extract. A pinch of cinnamon can also be added.
- Salt.
How to grill peaches
- Prepare and grill: Halve the peaches carefully with a sharp knife then twist to separate the two halves. Remove the stones/pits and discard. Brush the peach halves with melted butter then place, cut-side down, on preheated gas grill grates (or use a grill pan set over medium heat). I don’t add any sweetener to the peaches before grilling as I prefer their natural sweetness but you could add a sprinkle of brown sugar to them before grilling. Allow the peaches to cook for 8-10 minutes until caramelized with grill marks and starting to soften.
- Make the oat crumble: Combine all the ingredients together in a large mixing bowl and mix well. Transfer the mixture to a sheet pan lined with parchment paper and bake in a preheated oven until fragrant and golden brown. Remove from the oven and allow to cool for 10 minutes before serving with the peaches. Any leftover crumble can be stored in an airtight jar for up to 2 weeks.
Can I make this ahead
Grilled peaches are quick to prepare and cook but they can be cooked the day before you plan on serving them and simply reheated on a hot grill. Leftovers can be kept in a container in the fridge for up to 3 days.
What to serve with grilled peaches
Serve the peaches with a drizzle of honey or maple syrup or topped with scoops of ice cream (or a dollop of whipped cream) and oat crumble for crunch. They are also a delicious for breakfast served with Greek yogurt and granola or in a peach salad with arugula, burrata or goat cheese and balsamic glaze ( a delicious side dish to serve with grilled pork chops).
Summer fruit recipes
Ingredients
For the oat crumble
- 1½ cups rolled oats
- 1 cup pecans roughly chopped
- ¼ cup brown sugar
- ¼ cup maple syrup
- 3 tbsp melted butter
- 1 tsp vanilla extract
- pinch of salt
For the grilled peaches
- 6 ripe peaches
- 2 tbsp melted butter
Instructions
- Preheat the oven to 180°C/350°F.
- To make the oat crumble, combine all the ingredients together in a large mixing bowl and mix well.
- Transfer the mixture to a sheet pan lined with parchment paper and bake for 7-10 minutes until fragrant and golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving with the peaches.
- Any leftover crumble can be stored in an airtight jar for up to 2 weeks.
- Halve the peaches carefully with a sharp knife then twist to separate the two halves.
- Remove the stones/pits and discard.
- Brush the peach halves with melted butter then place, cut-side down, on hot grill grates (or use a grill pan set over medium heat).
- Allow the peaches to cook for 8-10 minutes until caramelized with grill marks and starting to soften.
- I don't add any sweetener to the peaches before grilling as I prefer their natural sweetness but you could add a sprinkle of brown sugar to them before grilling.