When summer arrives, there’s nothing like a grilled peach crisp to satisfy your sweet tooth. This dish is all about juicy, ripe peaches combined with a crunchy topping, making it a fantastic treat for warm evenings.
This recipe helps avoid soggy topping, uneven peach cooking, and long preparation times while offering a crunchy contrast with juicy grilled peaches in under 30 minutes.
I’ve had my share of kitchen mishaps with desserts, like once forgetting to add sugar! But this recipe not only saves our family’s summer barbecue from bland endings but also cuts down on prep time, so you can enjoy the party.
Trust me, just about 30 minutes is all it takes to whip up this warm, toothsome dessert. It gives you a crunchy texture on top while ensuring those peaches are perfectly tender and bursting with flavor.
If you want to try another delicious dessert, check out my Strawberry Shortcake Cake Roll for something truly refreshing!
Table of contents
Dietary Considerations
- This recipe is gluten-free because I am using a GF flour in the crisp topping.
- The recipe contains butter, so it is unsuitable for vegan and dairy-free diets.
- This recipe does not meet keto or low-carb diets due to the natural sugars in peaches and brown sugar.
- The recipe is vegetarian as it contains no meat or animal-derived gelatin.
- The recipe is nut-free since none of the ingredients include nuts or nut products.
Why You Will Love This Recipe
- A Unique Grilling Technique , Grilling peaches gives them a smoky sweetness many love, while the heat melts the sugars, intensifying their flavor. You’ll enjoy the charred edges complementing the sweet, juicy insides.
- Textural Contrast , The combination of tender, warm peaches and a crispy oat topping creates an enjoyable bite. You get a satisfying crunch from the crumble that pairs beautifully with the softness of the fruit.
- Seasonal Celebration , This dish celebrates summer’s bounty, showcasing ripe peaches at their best. It’s an invitation to gather outside when the weather’s warm, making it a fun treat to share with friends and family.
- Quick and Easy Prep , Spending only about 30 minutes from start to finish means you can whip up this grilled peach crisp on short notice. It’s an effortless way to add a sweet ending to any meal.
How to Make Grilled Peach Crisp
- Prep Time: 5 minutes
- Cool Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: dessert
- Method: grilling
- Cuisine: American
- Diet: Gluten Free
Description
A delightful grilled peach crisp with juicy peaches and a crunchy oat topping, perfect for summer desserts.
Ingredients
Scale
- 6 medium ripe peaches, washed and diced
- 1 cup (about 90g) gluten-free rolled oats
- 3 Tablespoons (about 24g) Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 4 Tablespoons (about 56g) dairy-free butter, room temperature
- 1/2 cup (100g) sugar (brown sugar or coconut sugar options acceptable)
- 1 Tablespoon (15ml) fresh lemon juice
- Dash cinnamon
- Pinch salt
- 2 Tablespoons (30ml) liquid sweetener (maple syrup, honey, or agave)
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preheat Your Grill: Set your grill to about 475°F (246°C) with burners turned halfway on. This temperature allows the peaches to cook evenly and develop a slight char without burning.
- Step 2: Prepare Peach Layer: In a bowl, gently mix the diced peaches, 1/2 cup sugar, and 1 tablespoon fresh lemon juice. Stir carefully to avoid mashing the peaches; keep the pieces intact for pockets of juicy flavor.
- Step 3: Create Foil Wall: Transfer the peach mixture onto a 12-14 inch (30-36 cm) long piece of heavy-duty aluminum foil. Fold up a 1-inch (2.5 cm) tall wall of foil around the edges on both sides to contain the juices during cooking.
- Step 4: Make Oat Crisp Layer: In a separate bowl, combine 1 cup gluten-free rolled oats, 3 tablespoons gluten-free baking flour, a dash of cinnamon, and a pinch of salt. Mix until crumbly and spread this evenly over the peaches to create the oat topping.
- Step 5: Tent with Aluminum Foil: Tear another 12-14 inch (30-36 cm) long piece of heavy-duty aluminum foil and loosely tent or wrap it over the peach crisp. Leave enough room inside the foil for air flow to circulate, which helps create steam and cooks the peaches while the crumble crisps.
- Step 6: Grill and Check Doneness: Place the foil packet on the grill and close the lid. Cook for 25-30 minutes until the peach juices bubble and the crumble turns golden brown. Remove the top foil and grill for an additional 5-10 minutes to allow the oat crumble to crisp fully.
- Step 7: Finish with Ice Cream: Remove from the grill and let sit for a few minutes to cool slightly. Serve warm topped with vanilla ice cream or whipped topping.
Notes
- Room Temperature: Store grilled peach crisp in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Place in an airtight container and refrigerate for up to 5 days. Allow it to cool before covering.
- Freezing: Wrap tightly in plastic wrap and aluminum foil; place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- If peaches are not sweet enough, add 2 tablespoons more sugar to the peach mixture before grilling.
- To prevent a soggy topping, ensure the oat mixture is crumbly before spreading on the peaches.
- If the crumble browns too quickly, place the top foil back on after 15 minutes to prevent burning.
- For even cooking, rotate the foil packet halfway through grilling, approximately at 15 minutes.
- To get a crisp crumble, remove the top foil after 25 minutes and continue grilling uncovered.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Garnish with fresh mint leaves for color.
- Drizzle with caramel sauce or honey if desired.
- Add crushed nuts on top for extra crunch.
- Use leftover crisp to make a fruit parfait layered with Greek yogurt and granola or add to breakfast bowls.
- Choose ripe peaches that yield slightly when pressed; if firm, let them ripen at room temperature for a day.
- Brown sugar adds richness; dark brown sugar adds molasses notes, but light brown sugar is acceptable.
- Use old-fashioned rolled oats for better texture; steel-cut oats will not work due to longer cooking times.
- Unsalted butter softened to room temperature mixes smoothly and prevents clumping in the topping.
- Fresh lemon juice provides a brighter flavor compared to bottled versions.
- Always use fresh ground cinnamon and, if desired, freshly grated nutmeg for optimal spice flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Peaches: Choose ripe peaches for the best flavor; they should yield slightly when pressed. If they’re a bit firm, let them sit on the countertop for a day.
- Brown sugar: I like using dark brown sugar for its deep, molasses-like flavor; it adds richness. If you’re out, light brown sugar works too.
- Oats: Look for old-fashioned rolled oats; they provide heartiness and texture. Steel-cut oats won’t work as well because they require longer cooking times.
- Butter: Make sure to choose unsalted butter for consistent sweetness control. You’ll want it softened for easy mixing, which prevents clumping in the topping.
- All-purpose flour: Opt for a good quality all-purpose flour that’ll help bind everything together but still gives that lovely crisp topping. Gluten-free options are available if necessary. I am using a gluten free flour for this recipe.
- Cinnamon: Ground cinnamon adds warmth and depth; always go for fresh if possible, as older spices lose their flavor. A pinch can elevate the whole dish.
- Nutmeg: Use freshly grated nutmeg if you can; it delivers a warm spice that complements the sweetness of peaches. Ground nutmeg works, but it’s not as robust.
- Lemon juice: Fresh lemon juice brightens flavors and balances sweetness. Bottled lemon juice is easy, but fresh really elevates the dish.
Recipe Tips
- If peaches aren’t sweet enough, add 2 tablespoons more sugar to the peach mixture before grilling.
- For a soggy topping, make sure the oat mixture is crumbly before spreading it on the peaches.
- If you notice the crumble browning too quickly, tent with foil 15 minutes into grilling to prevent burning.
- For uneven cooking, rotate the foil packet halfway through grilling at about 15 minutes for consistent heat distribution.
- If the crumble doesn’t crisp, remove the top foil 25 minutes into grilling to allow direct heat exposure.
Serving Suggestions
Serve warm Grilled Peach Crisp with a scoop of vanilla ice cream or whipped cream. Add fresh mint leaves for a touch of color.
Use to make a fruit parfait layered with Greek yogurt and granola. Add to breakfast bowls for a sweet morning option.
Top with caramel sauce or a drizzle of honey before serving. Add crushed nuts for added crunch if desired.
Recipe variations
- You can use sliced nectarines instead of peaches to make grilled peach crisp. Swap the same amount, about 6 medium fruit, peeled and diced for the base layer.
- Add 1/2 teaspoon ground ginger to the cinnamon in the crisp topping for extra warmth. Either honey or maple syrup can sweeten the oat crumble, 2 tablespoons each.
- Either coconut sugar or brown sugar can sweeten the peaches. If using coconut sugar, measure 1/2 cup exactly as in the foundation recipe for consistent sweetness.
- If serving more people, double ingredient amounts for an 8×8-inch foil baking pan. Grilling time extends to 40-45 minutes, checking for bubbly fruit and golden crumble. This joins well with 3 Ingredient Peach Cobbler.
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How to Store?
To keep your grilled peach crisp fresh and delicious, follow these storage tips:
Room Temperature: Store grilled peach crisp in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Place grilled peach crisp in an airtight container and refrigerate up to 5 days. Allow it to cool before covering.
Freezing: Wrap grilled peach crisp tightly in plastic wrap and aluminum foil, place in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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- Chocolate Peanut Clusters
If you enjoyed this Grilled Peach Crisp or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
