Grilling fruit during the summer not only intensifies their sweetness with a slightly smoky flavor, but also amps up your dessert game big time because, let’s face it… grill marks on fruit is impressive! In this recipe, I paired sweet grilled peaches with an easy baked crumble topping and a scoop of luscious gelato. The crumble can easily be made ahead of time, even up to a day before. Just store it in an airtight container. The concept of this crumble is along the lines of a granola, so once it’s cooled, just break it with your hands into pieces. It couldn’t be easier!
Here are my tips and suggestions for grilling and serving this dessert!
~ Any stone fruit will work for this recipe, including peaches, apricots, nectarines or plums. The fruit should be ripe, but not mushy, or it won’t hold its shape. Freestone peaches are the best way to go, if you can find them. As the name implies, the stone or pit in the center breaks away easily from the flesh, leaving nice, clean halves.
~ Fresh pineapple rings would also work nicely here!
~ I used a grill pan for this (I love the Masterpan grill pan I found on Amazon) and grilled them on my stove top, but you can also use your gas or charcoal grill. A few things to keep in mind you go that route:
- Be sure your grates are very clean, or you will have flare-ups and the fruit will burn. You also don’t want the flavor of last night’s hamburgers on your peaches!
- Oil your grates before you place the fruit down on them or the fruit will stick.
- Don’t walk away! You want to be sure that the fruit doesn’t burn!
~ You can serve the peaches over ice cream or without. The crumble and some fresh whipped cream is perfect!
~ Serving this dessert in individual dessert cups or bowls is a gorgeous presentation, but you can also serve it family style on a platter with sides. Lay the scoops of ice cream down the center and place the peaches on top, then sprinkle the crumble all over the top.
Grilled Peaches with Baked Crumble Topping
- 6 large, ripe peaches or nectarines (ripe but not too soft)
- Very soft or slightly melted butter for brushing fruit (if dairy free, use melted coconut oil or ghee)
- For the crumble topping
- ⅔ cup gluten free flour (oat flour works well too)
- ⅓ cup gluten free old fashioned rolled oats (not thick cut)
- ½ cup light brown sugar
- ¼ tsp. cinnamon
- ¼ tsp. sea salt
- ¾ cup chopped nuts (pecans, walnuts, hazelnuts, pistachios, or a mix)
- ½ tsp. vanilla extract
- 6 Tbsp. unsalted butter, melted (if dairy free, use coconut oil, ghee or your favorite non-dairy butter alternative)
- Optional: fresh whipped cream and gelato/ice cream
- Step 1 Preheat oven to 375 degrees.
- Step 2 Line a small baking sheet with parchment paper.
- Step 3 Combine all of the crumble ingredients in a bowl and stir to combine until all of the butter is incorporated into the dry ingredients.
- Step 4 Spread the crumble mixture onto the parchment lined baking sheet. Bake about 10-12 minutes or until lightly golden.
- Step 5 Set aside to cool completely.
- Step 6 While the crumble is cooling, prepare the peaches. Cut each peach in half, removing the pit. Brush each half of the peach (flesh side) with very soft butter or coconut oil.
- Step 7 Heat your grill pan until very hot.
- Step 8 Place the peaches flesh-side down onto the hot grill pan. Do not move the peaches around! Let them grill on medium-high heat until dark grill marks appear. Remove to a platter.
- Step 9 To serve, place a scoop of ice cream in the bottom of a small bowl or dessert cup, place a peach half (or two) on top and using your hands, crumble the topping over the peaches and ice cream. Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon or additional chopped nuts.