Description
This Grilled Peach Crisp recipe combines the natural sweetness of ripe peaches with a crunchy gluten-free oat topping, all cooked to perfection on the grill. It’s a warm and comforting dessert that offers a delightful balance of juicy fruit and crisp crumble, perfect for summer cookouts or any time you want a fresh fruit dessert with a smoky twist.
Ingredients
Scale
Peach Mixture
- 6 medium ripe peaches, washed and diced
- 1/2 cup (100g) sugar (brown sugar or coconut sugar options acceptable)
- 1 Tablespoon (15ml) fresh lemon juice
Oat Crisp Topping
- 1 cup (about 90g) gluten-free rolled oats
- 3 Tablespoons (about 24g) Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- Dash of cinnamon
- Pinch of salt
- 4 Tablespoons (about 56g) dairy-free butter, room temperature
Additional Ingredients
- 2 Tablespoons (30ml) liquid sweetener (maple syrup, honey, or agave)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Your Grill: Set your grill to about 475°F (246°C) with burners turned halfway on to ensure even cooking and a slight char on the peaches without burning.
- Prepare Peach Layer: In a bowl, gently mix the diced peaches, 1/2 cup sugar, and 1 tablespoon fresh lemon juice. Stir carefully to keep the peach pieces intact for juicy pockets of flavor.
- 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.
- Make Oat Crisp Layer: In a separate bowl, combine gluten-free oats, gluten-free baking flour, a dash of cinnamon, and a pinch of salt. Mix with dairy-free butter until crumbly, then spread evenly over the peaches to form the crisp topping.
- Tent with Aluminum Foil: Tear another 12-14 inch (30-36 cm) piece of heavy-duty foil and loosely tent or wrap it over the peach crisp, leaving space inside for air circulation to create steam that cooks the peaches and crisps the topping.
- Grill and Check Doneness: Place the foil packet on the grill and close the lid. Cook for 25-30 minutes until peach juices bubble and crumble turns golden brown. Remove the top foil and grill an additional 5-10 minutes to crisp the oat topping fully.
- Finish with Ice Cream: Remove from the grill and let cool slightly. Serve warm topped with vanilla ice cream or whipped topping for a luscious finish.
Notes
- Use ripe but firm peaches to maintain good texture during grilling.
- The foil packet helps trap steam to cook peaches evenly and prevent drying out.
- For a vegan version, use maple syrup as the liquid sweetener and dairy-free butter as directed.
- Watch closely when grilling to avoid burning the oats or peaches.
- Leftovers can be refrigerated and reheated gently before serving.
