Fresh, juicy peaches are grilled until beautiful grill marks appear, to intensify their flavor, drizzled with pure maple syrup, and finished off with a scrumptious granola crumble topping. Top these grilled peaches off with a scoop of vanilla ice cream for a bright, fresh summer dessert!
For me, summer is all about simple, fruit-filled desserts that require little or no oven time. Grilled peaches make a mouthwatering dessert and are the perfect ending to a summer cookout meal.
Peaches are a favorite summer fruit in the south and I anticipate summer every year so I can get my hands on as many fresh, juicy peaches as I can find! If it's too hot to turn on the oven to make a peach cobbler (don't forget to check out our Peach Cornbread Skillet Cobbler!), then I'm making these maple grilled peaches.
This is a simple recipe that packs a ton of flavor and freshness. The key to perfecting these grilled peaches is choosing fresh, ripe peaches and avoiding fruit that is hard and underripe. Complete your summer cookout by serving these grilled peaches after Grilled Pimento Cheese-Stuffed Burgers and Creamy Southern Coleslaw!
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Ingredients You Need To Make This Recipe
Granola Crumble Topping
- Your favorite pre-packaged granola. I love Bob's Red Mill Maple Sea Salt Granola for this recipe! The pre-made granola contains all the sweeteners and spices you will need for the crumble topping, cutting down on the ingredient list.
- Unsalted butter. Melted butter is mixed with granola and flour to create the crumble topping.
- All-purpose flour. Flour gives the crumble topping its structure.
Grilled Peaches
- 4 ripe peaches. Choose peaches that are ripe and blemish-free. The peaches should be slightly soft but not mushy and give a little when gently squeezed.
- Extra-virgin olive oil. The peaches are brushed with olive oil before being placed on the grill to keep them from sticking.
- Pure maple syrup. The grilled peaches are drizzled with maple syrup for a touch of extra sweetness before the crumble topping is added.
How To Make This Recipe
- Add the granola, melted butter, and flour to a small mixing bowl and mix with a wooden spoon until combined. Set the crumble mixture aside while you preheat your oven to 375°F (190°C).
- Meanwhile, prepare your peaches by rinsing, slicing them in half, and removing the pit. There is no need to peel the peaches for this recipe.
- Remove the pit by cutting the peaches in half along the seam, making sure the knife reaches the pit, and twist the two halves in opposite directions until one side pulls away from the pit. Use your finger to wiggle the pit loose and pull it out.
- Be gentle when removing the pits as the peaches bruise very easily.
- Once your oven is preheated, spread the crumble topping out into an even layer on a baking sheet, and bake for 10 to 15 minutes, or until golden brown.
- Meanwhile, heat your outdoor grill or grill pan over medium heat. Brush the cut sides of the peaches generously with extra-virgin olive oil to cook on a grill pan, or canola or another high smoke point oil if using an outdoor grill.
- Once your grill is hot, place the peaches cut side down on the grill and cook uncovered for 4-5 minutes, or until defined grill marks appear. Brush the skin side with oil, flip the peaches, and cook for another 4-5 minutes.
- Transfer the peaches to a serving platter cut side up, drizzle them with maple syrup, and spoon about a tablespoon of the crumble topping onto each peach half.
- Serve the peaches with a scoop of vanilla ice cream if desired. Enjoy!
Variations and Substitutions
- Other varieties of stone fruit, such as nectarines, apricots, or plums can be substituted for the peaches if you prefer.
- The peaches can be drizzled with honey instead of maple syrup for a more floral note.
- You can add additional ingredients to your crumble topping such as finely chopped nuts or a squeeze of fresh citrus juice.
How To Choose The Best Peaches for Grilling
You want to be sure to choose peaches that are neither under nor overripe for this recipe so that they hold their shape but soften nicely when grilled.
Give the peach a gentle squeeze and it should give slightly but should not be mushy. The peach should also not be firm or hard to the touch.
Be gentle when handling ripe peaches as they bruise very easily.
How To Grill Peaches
- Be sure you are starting with ripe peaches for the best grilled peaches.
- If you are using an outdoor grill, clean your grill grates and remove any dirt or residue using a grill brush before heating the grill. Heat the grill over medium heat. If you turn the heat up too high on your grill, you could burn the outside of the peaches.
- Brush the peaches with oil before placing them on the grill. Olive oil is great if using a grill pan on the stovetop, but a high smoke point oil such as canola oil is best when grilling on an outdoor grill.
- Grill the peaches cut-side down for 4 to 5 minutes, or until defined grill marks appear. Flip the peaches using tongs and grill for an additional 4-5 minutes, or until the skin is charred and the peaches have softened.
Make-Ahead and Storing Instructions
You can grill these peaches a day or two ahead of time and store them in the refrigerator until ready to serve. Allow the peaches to cool completely then wrap them in plastic wrap to store in the refrigerator.
The granola crumble topping can also be prepared a day or two in advance and stored in an airtight container at room temperature or in the refrigerator until you are ready to serve.
Serve the peaches chilled or heat them in the oven or microwave, top with maple syrup, and the granola crumble, and enjoy!
Leftover maple grilled peaches can be stored in an airtight container in the refrigerator for up to three days.
Recommended Tools for This Recipe
Kitchen tongs or grilling tongs
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📖 Recipe
Maple Grilled Peaches with Granola Crumble
Equipment
Ingredients
- ½ cup packaged granola Bob's Red Mill Maple Sea Salt Granola is what I used for this recipe
- 4 tablespoon butter unsalted, melted
- 3 tablespoons all-purpose flour
- 4 ripe peaches
- 2 tablespoons olive oil extra-virgin, for brushing, see note if grilling on an outdoor grill
- ¼ cup pure maple syrup not maple-flavored syrup
- Vanilla ice cream for serving, optional
Instructions
- To a small mixing bowl, add the granola, melted butter, and flour and mix with a wooden spoon until combined. Set the crumble mixture aside while you preheat your oven to 375°F (190°C).
- Meanwhile, prepare your peaches by rinsing, slicing them in half, and removing the pit. There is no need to peel the peaches for this recipe.
- Once your oven is preheated, spread the crumble topping out into an even layer on a baking sheet, and bake for 10 to 15 minutes, or until golden brown.
- Meanwhile, heat your outdoor grill or grill pan over medium heat. Brush the cut sides of the peaches generously with extra-virgin olive oil to cook on a grill pan, or canola or another high smoke point oil if using an outdoor grill.
- Once your grill is hot, place the peaches cut side down on the grill and cook uncovered for 4-5 minutes, or until defined grill marks appear. Brush the skin side with oil, flip the peaches, and cook for another 4-5 minutes.
- Transfer the peaches to a serving platter cut side up, drizzle them with maple syrup, and spoon about a tablespoon of the crumble topping onto each peach half.
- Serve the peaches with a scoop of vanilla ice cream if desired. Enjoy!
Notes
- Remove the pit by cutting the peaches in half along the seam, making sure the knife reaches the pit, and twist the two halves in opposite directions until one side pulls away from the pit. Use your finger to wiggle the pit loose and pull it out.
Be gentle when removing the pits as the peaches bruise very easily. - A high smoke point oil, such as canola or grapeseed oil, is best for brushing the peaches when grilling on an outdoor grill because of the direct flames involved.
- Leftover maple grilled peaches can be stored in an airtight container in the refrigerator for up to three days.
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