Transform fresh, ripe peaches into a caramelized treat with this easy grilled peach recipe. A perfect summer dessert!
Why grilled peaches are a summer favorite
Grilling peaches takes them from a fresh summer treat to a warm, sweet and surprising addition to your meal. The high heat of the grill naturally caramelizes their sugars, while adding a light smoky summer flavor.
Ingredients needed for the recipe
For the peaches:
Fresh Peaches, pitted and cut in half
Olive oil
Honey or maple syrup
For the oat crumble topping:
Rolled oats
Brown sugar
Ground cinnamon
Melted butter
All-purpose flour
Optional: scoop of vanilla ice cream
Choosing the right peaches for grilling
There are many types of peaches out here, lucky us! But for grilling I recommend either Freestone Peaches or Clingstone Peaches, with Freestone being my first choice. Whether you’re purchasing your peaches at your grocery store or your local farmers market – the main difference between these two varieties is how easily their flesh separates from their pit.
Freestone Peaches: The flesh isn’t attached to the pit, making it easier to remove. They’re usually the best choice for snacking on fresh, baking, and freezing, and ripen later in the summer.
Clingstone Peaches: The flesh is firmly attached to their pit, it can be a bit more difficult to slice. They’re generally juicier and sweeter and ripen earlier in the season.
What to look for in the perfect peach:
Firm but ripe: Give the peach a gentle squeeze. You want it to have just a little bit of ‘give’, but it should still feel firm.
The smell: Smell the stem end of the peach – it should smell sweet and like the peaches you remember as a kid.
Preparing the peaches for grilling: washing and cutting
Preparing peaches for the grill takes less than five minutes, with the secret being in keeping the skin on to protect the fruit’s shape while it heats through.
Wash and dry: Rinse the peaches under cool water to remove any dirt or loose fuzz. Once cleaned, pat the skin completely dry with paper towel. Any leftover water on the surface will create steam, preventing the caramelized char marks from forming.
Slice and pit: Cut the peach entirely in half lengthwise, run your knife all the way around the fruit along its natural seam line. Hold both halves gently and twist in opposite directions to separate the halves. Pop the pit out with your fingers or with a spoon.
Oil and season: Lightly brush the flat, cut side of each peach half with olive oil. You can also oil the barbecue grill grates to ensure the peaches don’t stick.
Other serving suggestions: desserts and savory dishes
These grilled peaches such a versatile summer staple – you’ll be using them all season long.
Dairy free: Top with a non-dairy scoop of ice cream – or slice and add to a dairy free yogurt for your breakfast or snack time.
Gluten-free: Use gluten-free oats and a 1:1 gluten-free flour for the crumb topping Salads: Grill the peaches and skip the topping. Slice and add to your favorite garden greens.
Salads: Chop up these grilled peaches (without the oat topping) and use in a peach and kale salad or peach and greens salad with balsamic dressing.
Cakes: Chop up the grilled peaches and use as a topping to an angel food cake or other vanilla cake along with a scoop of ice cream or whipped cream.
Optional toppings and pairings: honey, cinnamon, cheese, and herbs
These grilled peaches are the ultimate customizable treat, as they can be made sweet or savory depending on what you’re craving – just skip the crumb topping.
Honey & Cinnamon: A classic choice – a drizzle of honey and sprinkle of cinnamon on the ice cream or Greek yogurt.
Cheese choices: Make this a sweet-savoury snack or final course by topping the peaches with your choice of cheese. For a creamy finish, add mascarpone or burrata. If you like something a more tangy/salty a round of goat cheese or feta will pair beautifully.
Herbs & spices: If you have fresh herbs, basil, thyme or mint are great additions. If you’re looking for something with warmer and sweeter tones, try a combination of cinnamon, clove, ginger or cardamom. Don’t forget the honey drizzle!
Toasted Nuts: Nuts will add a complimentary texture and savory touch, try pecans, almonds or walnuts (sky’s the limit!).
Storing and reheating grilled peaches
Refrigeration: To keep your grilled peaches and oat crumble at their freshest, store them in separate airtight containers, in the fridge. They will keep for roughly 3-4 days when stored properly.
Reheating: I recommend the oven to reheat and serve any leftovers, by placing the peaches cut side up on a baking sheet, sprinkle the oat crumble generously over the top, and warm in a 350°F (175°C) oven for 5 to 8 minutes. You can also reheat them in the microwave by heating each peach half up for 20-30 seconds, then sprinkling the cold crumble topping over them before serving, this maintains the crunch.
FAQs
If I don’t have a grill, can I still make this recipe? You absolutely can! You have two options:
The Oven Broiler Method (Best for Caramelization) How: Move your oven rack to the top position (about 4 to 6 inches away from the heating element) and turn the broiler to High. Prep: Place your prepared, oiled peach halves cut-side up on a foil-lined baking sheet. Cook: Broil for 4 to 6 minutes until the tops are bubbling, lightly charred around the edges, and soft.
The Stovetop Skillet Method (Best for Grill Marks) How: Heat a heavy cast-iron skillet or a ribbed indoor grill pan over medium-high heat on your stovetop. Prep: Brush the pan lightly with a neutral oil. Cook: Place the peaches cut-side down and press them gently. Cook undisturbed for 3 to 4 minutes until distinct char marks form, then flip and cook for another 2 to 3 minutes until tender.
What are rolled oats? What can I sub for?
Rolled oats (aka old-fashioned oats) are whole oats, that cook quickly – while retaining their shape. The easiest 1:1 swap are quick cooking oats. They will cook slightly faster and yield a softer, less chunky texture, but they function exactly the same way.
What if I don’t have olive oil?
You can use other neutral oils such as avocado, canola or grapeseed oil. Avoid using butter or coconut oil at this stage, as they burn too quickly over direct heat.
What if my peaches aren’t ripe enough yet?
If your peaches are a bit underripe, sprinkle a tiny pinch of brown sugar or coconut sugar onto the oiled cut surface right before they hit the grill to jumpstart the caramelization process. You can also swap for ripe nectarines if you can find those instead.
More delicious summer peach recipes to love from the blog:
For the oat crumble topping: mix all topping ingredients together, spread an even layer on a baking sheet and broil on low for 3-4 minutes until bubbling and starting to turn golden brown. Set aside to cool. Break into crumbs before serving.
For the peaches: Once peaches are pitted and halved, preheat your grill or grill pan to medium-high heat and brush with olive oil. Grill the peaches for 3-4 minutes until char marks appear, then flip and grill another 3-4 minutes.
Remove from the grill and drizzle generously with honey or maple syrup. Serve warm with ice cream and oat crumble.
Notes
*Sometimes peaches can be difficult to halve. If you’ve got a tough peach, you can simply slice the peach instead and grill the slices. Then top with the crumble and ice cream!
