Description
This Grilled Peach Crisp recipe combines juicy, ripe peaches with a crunchy oat topping, all cooked directly on the grill for a smoky, caramelized flavor. Perfect for summer gatherings, it’s a dairy-free and gluten-free dessert that’s easy to prepare and serves 4 to 6 people.
Ingredients
Scale
Peach Layer
- 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 cinnamon
- Pinch salt
- 4 Tablespoons (about 56g) dairy-free butter, room temperature
Finishing 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. This temperature allows the peaches to cook evenly and develop a slight char 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 avoid mashing the peaches; keep the pieces intact for pockets of juicy 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 1 cup gluten-free rolled oats, 3 tablespoons gluten-free baking flour, a dash of cinnamon, a pinch of salt, dairy-free butter, liquid sweetener, and vanilla extract. Mix until crumbly and spread this evenly over the peaches to create the oat topping.
- Tent with Aluminum Foil: Tear another 12-14 inch (30-36 cm) long piece of heavy-duty aluminum foil and loosely tent or wrap it over the peach crisp. Leave enough room inside the foil for air flow to circulate, which helps create steam and cooks the peaches while the crumble crisps.
- Grill and Check Doneness: Place the foil packet on the grill and close the lid. Cook for 25-30 minutes until the peach juices bubble and the crumble turns golden brown. Remove the top foil and grill for an additional 5-10 minutes to allow the oat crumble to crisp fully.
- Finish with Ice Cream: Remove from the grill and let sit for a few minutes to cool slightly. Serve warm topped with vanilla ice cream or whipped topping.
Notes
- Use firm ripe peaches to prevent them from becoming too mushy while grilling.
- Substitute dairy-free butter with regular butter if dairy is not a concern.
- For extra crispiness, remove the top foil toward the end of grilling to let the oat topping brown more.
- This dessert pairs wonderfully with vanilla ice cream or whipped coconut cream for a dairy-free option.
- Adjust the sugar amount depending on the natural sweetness of your peaches.
