Grilled peaches aren’t just a great side dish; they’re my new favorite summer dessert. And you bet I’m going to be eating them all the way to labor day and probably as long as I can find peaches at the farmer’s market or my local grocery store. They are the perfect little treat for when you have a hankering for a peach cobbler but don’t feel like turning on the oven to make it. Make them right on an outdoor grill or on an indoor grill pan. These grilled peaches are not only the easiest dessert to make, but they also look all fancy with those grill marks and the cookie crumble on top. It’s as simple as grilling peach halves, crushing up speculoos cookies, and combining them with toasted pecans and a little melted butter. I’m telling you, the flavor combination is that can’t-eat, can’t-sleep, reach-for-the-stars, over-the-fence, World Series kind of stuff. Bonus points if you know where that’s from!
Ingredients you need to make grilled peaches:
Butter: We’ll brush the peaches with a little melted cinnamon butter when the peaches have been grilled on the flesh side. And we’ll use the rest to bind out cookie crumble ingredients.Speculoos cookies: also known as biscoff cookies. I usually add them to a bag and give them a good crushing with a rolling pin. Combine the crumbs with melted butter and toasted pecans, and top the peaches with this crumble when they’re hot off the grill. They give this dessert the crunch that it needs!Cinnamon: Ground cinnamon is added to the butter that we’ll brush when the peaches are hot off the grill grates.Brown Sugar: Adds just a hint of caramel-y sweetness to the butter.Toasted Pecan: Add crunch to the cookie crumble. Peaches: You’ll want to get slightly ripe peaches for this recipe. If the peaches are overly ripe, they’ll contain more sugar, which is great for eating on its own but not so great for grilling! The high sugar in the peaches will caramelize too much, causing the peaches to have super dark grill marks and become too soft. Freestone peaches work best for this recipe. Give them a good wash, then use a pairing knife to cut them from the center and remove the pits. If you find nectarines instead of peaches, you can also use those!Flaked Sea salt: I like to sprinkle this on top right before serving the grilled peachesVanilla Ice Cream: I love a good old-fashioned vanilla ice cream with this! Texas friends, the 1905 vanilla from HEB is a personal fave for this recipe.
How to make grilled peaches:
If you like this recipe, you might also like:
Easy Texas Blueberry CobblerQuick Warm Cinnamon ApplesThe Best Fruit PizzaClassic Banana PuddingWarm Lemon Zucchini Muffins
This recipe can also be made with nectarines or apricots.
