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Fire up the grill and turn ordinary summer peaches into an incredible dessert without breaking a sweat. This treat brings together sweet caramelized peach flavors with spiced butter, crunchy cookie bits, and smooth vanilla ice cream for a mouthwatering combo.
Standout Ingredients
- Juicy Peaches: Should give a little when squeezed but stay firm enough for grilling.
- Butter: Forms a tasty foundation that helps sugar and spice stick to the fruit.
- Cinnamon: Gives a cozy spice kick that works magic with the peaches' sweetness.
- Brown Sugar: Turns into amazing caramel on the grill, way better than using white sugar.
- Sea Salt Flakes: Brings out all the sweet tastes and adds a nice little crunch.
- Biscoff Cookies: Add their unique caramel-spice flavor that goes so well with stone fruit.
- Pecans: Bring a must-have nutty crunch and really match the cookie flavors.
- Vanilla Ice Cream: Makes the ideal creamy partner for the warm fruit.
Making Your Cookie Topping
- Breaking Down Cookies:
- Put your Biscoff cookies in a zip-top bag and carefully smash them with a rolling pin until you've got some powder and some chunks.
- Adding Nuts:
- Dump your crumbs into a bowl, toss in chopped toasted pecans, and stir with melted butter until everything's coated.
- Setting Up:
- Pop it in the fridge while you work on the peaches so it can firm up a bit.
Grilling Peaches Like A Pro
- Get Your Grill Hot:
- Fire up your grill or grill pan to medium-high heat (around 375°F to 400°F).
- Mix Your Butter Sauce:
- Stir together melted butter with cinnamon and brown sugar until everything's combined.
- Cut Your Fruit:
- Split peaches in half along their natural line and take out the pits.
- Cooking Method:
- Set peach halves cut-side down on the hot grill, let them cook 2 minutes, turn them a quarter way around, then cook another 1-2 minutes.
- Adding Flavor:
- Take peaches off the heat and right away brush the cut sides with your cinnamon butter mix.
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Putting It All Together
Set two hot peach halves on each plate. Scatter your chilled cookie mixture over them, drop a scoop of vanilla ice cream on top, and finish with a tiny sprinkle of flaked sea salt.
Tasty Twists
Switch things up with nectarines or plums instead of peaches. Try using gingersnaps for extra zing instead of Biscoff cookies. Go with almonds or walnuts if you don't have pecans on hand.
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I can't get through summer without making these grilled peaches several times. They're perfect for backyard hangouts or fancy dinner parties, always hitting that sweet spot between warm fruit, crunchy toppings, and cold creamy ice cream.
Frequently Asked Questions
- → How do I know if my peaches are the right ripeness for grilling?
- Look for peaches that feel ripe but still firm when you give them a gentle squeeze. They should give slightly but not feel mushy. You'll want fruit that won't fall apart on the grill while still having plenty of juice and flavor. Too hard? Put them in a paper bag for a day or two to soften up. Too soft? They won't work well for grilling, but you can use them in smoothies or peach crisp instead. Yellow peaches usually work better than white ones because they have more sugar that turns golden and yummy on the grill.
- → Can I make this dessert without an outdoor grill?
- You bet! While outdoor grills add a nice smoky touch, you've got plenty of other options. A stovetop grill pan works great for getting those pretty marks. You can also use a cast-iron pan with a bit of butter over high heat. In a hurry? Try putting peach halves under your broiler for about 4-5 minutes, but keep an eye on them so they don't burn. Whatever method you pick, make sure you use high heat to quickly brown the sugars without turning your peaches to mush.
- → What can I substitute for speculoos cookies in the crumble?
- Can't find Biscoff or speculoos cookies? No problem! Graham crackers work great and bring a nice honey-cinnamon flavor. Want something with more kick? Try gingersnaps - they go really well with peaches. For a milder, buttery option, shortbread cookies are perfect. Even plain digestive biscuits will do the trick. Just make sure whatever cookie you pick is crisp not chewy for the best crumbly texture. Need a gluten-free version? Look for gluten-free graham crackers or crispy vanilla cookies and maybe add a dash of cinnamon to your crumble.
- → Can I prepare any components of this dessert ahead of time?
- You can definitely get a head start on this dessert! The cookie crumble can be made up to three days early if you keep it in an airtight container in the fridge. You can mix up the cinnamon-butter a day ahead too - just warm it slightly before you use it. You can even cut your peaches in half and take out the pits a few hours before cooking - just brush them with a bit of lemon juice so they don't turn brown, and leave them out at room temp for best flavor. Wait to grill the peaches until right before serving though - that way you'll get that awesome contrast between warm fruit and cold ice cream.
- → Why do my peaches stick to the grill?
- Peaches sticking to the grill happens to everyone, but there are easy fixes! First, make sure your grill or pan is really hot before you put the peaches on - a hot surface helps stop sticking. Second, don't skimp on the cooking spray for the cut sides of your fruit. If you're using an outdoor grill, you can also rub the grates with an oiled paper towel. And here's the big tip: don't try to move or flip the peaches too soon! They'll naturally pull away from the grill once they've got a good sear, usually after about 2 minutes.
- → What other fruits can I use with this same preparation method?
- Lots of fruits work great with this grilling method and cookie topping! Nectarines can swap right in for peaches with the same results. Plums and apricots are yummy too, but they need less time on the grill (about 2 minutes) since they're smaller. Pineapple slices taste amazing grilled for 3-4 minutes per side. Firm pears work well with about 3 minutes per side. If you want to get fancy, try halved figs - they only need 1-2 minutes and have a grown-up flavor. Just stay away from super soft fruits like berries - they'll just melt and fall through the grill grates.