Best Grilled Peaches With Shortbread Crumble Mark 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 Peaches with Shortbread Crumble, Mark image

Provided by Megan Stewart

Number Of Ingredients 9

1/2 c coarsely crushed shortbread cookies (like lorna doone)
1 Tbsp flour
1 Tbsp light brown sugar
1/4 tsp cinnamon (extra for topping, optional)
1/8 tsp nutmeg
2 Tbsp unsalted butter, cut into pieces
6 large peaches, halved and pitted
1 Tbsp canola oil
3 c frozen vanilla yogurt

Steps:

1. In bowl, combine shortbread crumbs, brown sugar, flour, cinnamon and nutmeg. With fingers, add butter until it is coarse crumbs. Brush sides of peaches with oil and put cut side down on hot grill rack at medium heat, cover and cook 7 min until grill marks appear. Turn peaches over, put about 1 T of the crumb mixture into the pit hole, cover grill and cook 5 min longer for grill marks to appear. Serve with frozen yogurt if desired. Can sprinkle top with additional cinnamon if desired.