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Easy Caramelized Grilled Peach Crisp with Oat Crumble

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This caramelized grilled peach crisp with oat crumble is a quick, impressive summer dessert featuring smoky, caramelized peaches topped with a buttery oat crumble, all made on the grill in under 25 minutes.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • Pinch of salt
  • Vanilla ice cream (for serving, optional)
  • Fresh mint leaves (for garnish, optional)
  • Extra drizzle of honey or caramel sauce (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). If using charcoal, let the coals burn until covered with white ash. Clean and oil the grates.
  2. Make the oat crumble topping: In a medium bowl, combine rolled oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add cold cubed butter. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Set aside.
  3. Prepare the peaches: Wash and dry the peaches. Cut them in half along the seam and twist to separate. Remove the pit. In a small bowl, whisk together melted butter, brown sugar, vanilla extract, and a pinch of salt. Brush this mixture all over the cut sides of the peach halves. Let them sit for a few minutes.
  4. Grill the peaches: Place the peach halves cut-side down on the preheated grill grates. Cook for 3-4 minutes without moving them. Flip carefully using tongs and cook for another 2-3 minutes on the skin side. The peaches should be tender and caramelized with char marks. Transfer to a plate.
  5. Toast the oat crumble: While the peaches are resting, place the oat crumble mixture on a piece of aluminum foil or in a small grill-safe pan. Place it on the grill (away from direct heat if possible) and toast for 4-5 minutes, stirring once halfway through, until golden brown and fragrant.
  6. Assemble the crisps: Place 2-3 grilled peach halves in each serving dish. Spoon the warm oat crumble generously over the top.
  7. Serve immediately: Top with a scoop of vanilla ice cream if desired, garnish with fresh mint, and serve warm.

Notes

Don’t skip oiling the grill grates to prevent sticking. Watch the sugar as it burns quickly. Keep the crumble separate until serving to maintain crunch. Use firm peaches for best results. Work in batches if needed. For a dairy-free version, substitute butter with coconut oil or plant-based butter. For gluten-free, use almond flour or gluten-free all-purpose blend and certified gluten-free oats.

Nutrition

Keywords: grilled peach crisp, peach crisp, grilled peaches, oat crumble, summer dessert, easy dessert, grill recipe

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