Grilled Peaches with Cookie Crumble and Ice Cream
Sweet and juicy grilled peaches topped with a quick and easy cookie crumble with toasted pecans – and it’s all served with vanilla ice cream! This is the perfect summer weather dessert where you don’t even need the oven! The grilled peaches are brushed with cinnamon butter hot off the grill, topped with a biscoff cookie crumble, and served hot with a scoop of vanilla ice cream on the side.
Grilled peaches aren’t just a great side dish; they’re my new favorite summer dessert.
And you bet I’m going to be eating them all the way to labor day and probably as long as I can find peaches at the farmer’s market or my local grocery store. They are the perfect little treat for when you have a hankering for a peach cobbler but don’t feel like turning on the oven to make it. Make them right on an outdoor grill or on an indoor grill pan.
These grilled peaches are not only the easiest dessert to make, but they also look all fancy with those grill marks and the cookie crumble on top. It’s as simple as grilling peach halves, crushing up speculoos cookies, and combining them with toasted pecans and a little melted butter.
I’m telling you, the flavor combination is that can’t-eat, can’t-sleep, reach-for-the-stars, over-the-fence, World Series kind of stuff.
Bonus points if you know where that’s from!
Ingredients you need to make grilled peaches:
- Butter: We’ll brush the peaches with a little melted cinnamon butter when the peaches have been grilled on the flesh side. And we’ll use the rest to bind out cookie crumble ingredients.
- Speculoos cookies: also known as biscoff cookies. I usually add them to a bag and give them a good crushing with a rolling pin. Combine the crumbs with melted butter and toasted pecans, and top the peaches with this crumble when they’re hot off the grill. They give this dessert the crunch that it needs!
- Cinnamon: Ground cinnamon is added to the butter that we’ll brush when the peaches are hot off the grill grates.
- Brown Sugar: Adds just a hint of caramel-y sweetness to the butter.
- Toasted Pecan: Add crunch to the cookie crumble.
- Peaches: You’ll want to get slightly ripe peaches for this recipe. If the peaches are overly ripe, they’ll contain more sugar, which is great for eating on its own but not so great for grilling! The high sugar in the peaches will caramelize too much, causing the peaches to have super dark grill marks and become too soft. Freestone peaches work best for this recipe. Give them a good wash, then use a pairing knife to cut them from the center and remove the pits. If you find nectarines instead of peaches, you can also use those!
- Flaked Sea salt: I like to sprinkle this on top right before serving the grilled peaches
- Vanilla Ice Cream: I love a good old-fashioned vanilla ice cream with this! Texas friends, the 1905 vanilla from HEB is a personal fave for this recipe.
How to make grilled peaches:
- Make the crumble topping first. This is really easy! Crush up the cookies in a zip-top bag between your hands or with a rolling pin. You can also just finely chop the cookies on a cutting board. Melt half of the butter in the microwave and add the crushed-up cookies and the pecan bits to it. I like to use a fork to rake the ingredients together. This is so that the cookie bits stick together to form a crumble that is similar to the texture of granola. Then, place this in the fridge so that it hardens a little while you prepare the peaches.
- Grill it up! Start by placing a grill pan on medium-high heat. In a bowl, add the tablespoon of butter, cinnamon, and brown sugar and zap it in the microwave just long enough for the butter to melt. Then, you’ll want to wash and dry the peaches. Cut them down the center and remove the pits. Spray the cut side with olive oil or avocado cooking spray and place them on a grill pan. You can also do this outside on a gas or charcoal grill. The charcoal grill will add a wonderful smoky flavor! If you want that beautiful cross hatch, I suggest grilling the peaches halfway through and then rotating them on the grill 90º so that they get the cross grill marks. When they’re hot off the grill, brush with the cinnamon butter. Drizzling these with hot honey instead of brushing them with cinnamon butter would also work!
- Serve it up! Place the peaches on a platter or individual plates, top with the prepared cookie crumble, and add a scoop of ice cream right on top or on the side. Sprinkle with flaked sea salt. The hint of sodium just makes all the sweetness pop on your tongue! Serve and enjoy!
FAQs about this recipe:
You could also make this recipe with apricots, plums, or nectarines.
You can omit the pecans and add an extra biscoff cookie instead, or use slivered almonds
Ginger snaps would be lovely
You can swap the ice cream for vanilla greek yogurt making it more protein-packed and lower in calories
These grilled peaches are best when eaten fresh. However, leftovers not topped with ice cream or crumble can also be stored in an airtight container. I would remove them from the refrigerator at least 30 minutes before making this dessert.
If you like this recipe, you might also like:
- Easy Texas Blueberry Cobbler
- Quick Warm Cinnamon Apples
- The Best Fruit Pizza
- Classic Banana Pudding
- Warm Lemon Zucchini Muffins
Grilled Peaches with Cookie Crumble and Vanilla Ice Cream
Sweet and juicy grilled peaches topped with a quick and easy cookie crumble with toasted pecans – and it's all served with vanilla ice cream! This is the perfect summer weather dessert where you don't even need the oven! The grilled peaches are brushed with cinnamon butter hot off the grill, topped with a biscoff cookie crumble, and served hot with a scoop of vanilla ice cream on the side.
Ingredients
- 3 tablespoon butter, divided
- 8 speculoos cookies (such as biscoff) crushed up
- ¼ teaspoon ground cinnamon
- 1 teaspoon brown sugar
- 2 tablespoons toasted pecans, pulsed
- 5 large peaches (or nectarines)
- Flaked sea salt, for serving
- Vanilla ice cream, for serving
Instructions
- CRUMBLE: Melt 2 tablespoons of butter in a bowl. Add the crushed up cookies and pecans. Using a fork, mix the ingredients to make large crumbs. Place in the refrigerator for now.
- GRILL: Heat an outdoor grill or indoor grill pan over medium high heat. While it’s heating, melt the remaining tablespoon of butter, sugar, and cinnamon in a small bowl in the microwave. Spray the peach halves with cooking spray and place on the grill, flesh side down, for 3-4 minutes total. Rotate 90º about halfway through to get the cross marks. Remove the peaches from the grill and immediately brush or drizzle with the prepped cinnamon butter.
- SERVE: Place the peaches on a plate or in bowls, top with the prepared crumb. Serve with scoops of ice cream, sprinkled with a pinch of flaked salt.
Notes
- This recipe can also be made with nectarines or apricots.
