Best Grilled Peach Crumble Recipes

Grilled Peach Crumble image

Provided by Kardea Brown

Categories dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup chopped pecans
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 vanilla bean, split and seeded
1/2 cup (1 stick) unsalted butter, cubed and kept cold
2 pounds ripe peaches (about 4 peaches), pitted and halved
2 tablespoons olive oil
Vanilla ice cream, for serving

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.

Grilled Peach And Blueberry Crumble Recipe by Tasty image

Provided by Jody Tixier

Categories Desserts

Yield 8 servings

Number Of Ingredients 16

¾ cup granulated sugar
⅓ cup all purpose flour
½ teaspoon kosher salt
1 lemon, juiced
lemon, zested
1 vanilla bean, split lengthwise and seeds scraped
4 cups blueberry
4 cups peach, sliced
1 cup all purpose flour
1 cup quick-cook oats
⅓ cup granulated sugar
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2 sticks unsalted butter, cubed and chilled
vanilla ice cream, or whipped cream for serving

Steps:

Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
Add the blueberries and peaches and use a spatula to toss until well coated.
Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
Sprinkle the topping in an even layer over the filling.
Preheat the grill to 350°F (180°C).
Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving.
Serve the crumble with ice cream.
Enjoy!