Name: Grilled Peach & Vanilla Bean Crisp
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 7 medium peaches (, halved); 3 tablespoons honey; 1 whole vanilla bean (, inside of pod scraped); 1 tablespoon brandy ((optional)); 1/2 teaspoon lemon juice; 2 tablespoons butter (, browned); 1/2 teaspoon vanilla; cinnamon; nutmeg; olive oil; 1/2 cup sprouted wheat flour ([for GF use brown rice flour]); 3/4 cup oats ([for GF make sure oats are labeled Gluten-Free]); 3 tablespoons coconut palm sugar; 1/2 teaspoon cinnamon; 1/2 cup chopped pecans; 1/4 teaspoon sea salt; 4 tablespoons butter (, softened)

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Grilled Peach & Vanilla Bean Crisp: Best of Summer Desserts

This Grilled Peach & Vanilla Bean Crisp is one of the ways we celebrate peach season here in the Rockies.

Dessert may not be the first thing that comes to mind when the mood to cook with fire takes hold, but the intense heat caramelizes natural sugars with subtle notes of smoke.

We love the sweet contrast of warm peaches and cool cream with the crunchy, nutty goodness of traditional crisps to top it all off.

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Grilled Peach & Vanilla Bean Crisp

Sweet vanilla crisp with grilled peaches.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Desserts

Cuisine: American

Servings: 6

Author: Judy Purcell

Ingredients

For the peach filing:

7 medium peaches , halved
3 tablespoons honey
1 whole vanilla bean , inside of pod scraped
1 tablespoon brandy (optional)
1/2 teaspoon lemon juice
2 tablespoons butter , browned
1/2 teaspoon vanilla
cinnamon
nutmeg
olive oil

For the topping:

1/2 cup sprouted wheat flour [for GF use brown rice flour]
3/4 cup oats [for GF make sure oats are labeled Gluten-Free]
3 tablespoons coconut palm sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/4 teaspoon sea salt
4 tablespoons butter , softened

Instructions

Prepare the vanilla bean by slicing it lengthwise and scraping the inside of the pod with the back of a knife, careful to remove only the soft seeds and not the fibrous hull. Peel and slice two of the peaches, removing the pit. Puree these peaches with the honey, vanilla bean contents, brandy, lemon juice, and vanilla in a food processor until smooth.
In a saucepan over med heat, cook 2 tablespoons of butter until light golden brown. Add peach puree to the butter and simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
For the topping, combine the flour, oats, sugar, cinnamon, pecans, and sea salt. Mix-in the softened butter by working the butter into the mixture with your fingertips until incorporated. Set aside.
Halve the remaining peaches, remove pit, leaving the skin intact. On the cut side, drizzle olive oil over peaches and sprinkle with a little cinnamon and nutmeg.
Grill peaches over med-high heat on a preheated grill, starting cut side down. Grill on each side about 3-5 minutes or until peaches are softened.
Transfer peaches to a cutting board. Once cool enough to handle, remove the skin and slice, arranging slices in an 8x8 buttered casserole dish.
Pour peach sauce over sliced peaches and top with crumb mixture. Bake at 350° for 20 minutes to brown topping and meld flavors. Or if using a metal baking pan, place back on the grill over indirect heat until browned and bubby.
Serve warm with whipped cream or vanilla ice cream.

Nutrition

MAKE IT ♥ SHARE ITMention @savoringtoday or tag #savoringtoday!

Comments

Zoe says
May 3, 2019 at 8:03 am

Grilled peaches are sublime!
[email protected] says
August 22, 2011 at 1:25 pm
I seriously got chills as I finished reading your post! Incredible!!
Thanks for sharing at the hearth and soul hop.
Alea Milham says
August 22, 2011 at 12:57 pm
I have just started taking advantage of the barbecue to grill fruits for dessert after my husband is done grilling dinner. The flavor is amazing. I cannot wait to try your crisp. It sounds divine! Thanks for sharing this delicious recipe with the Hearth and Soul Hop.
- Judy says
  August 22, 2011 at 1:00 pm
  And thanks for sharing on Twitter! I appreciate that 🙂
[email protected] says
August 19, 2011 at 6:54 pm
I love crisps. This one sure looks like a winner! I am looking forward to baking this. I linked to you from Friday Foods. Thanks
- Judy says
  August 19, 2011 at 8:15 pm
  Thanks, let me know how you like it 🙂
ekatskitchen says
August 19, 2011 at 6:10 pm
MMMM I miss my Colorado peaches! This sounds like a truly delightful dessert. 🙂 Thanks for linking up to Friday Potluck this week!
April @ The 21st Century Housewife says
August 17, 2011 at 9:40 am
This peach crisp sounds so good! I like the pecans in the topping, and the brandy in the peaches! Thank you for sharing another delicious, gluten free recipe with the Hearth and Soul blog hop.
- Judy says
  August 17, 2011 at 1:52 pm
  Love Hearth & Soul, glad to be part of it 🙂
Jill says
August 16, 2011 at 6:57 pm
Wow! Thanks so much for sharing this wonderful dish at FAT TUESDAY. I really love your cooking! Hope tos ee you next week!
- Judy says
  August 17, 2011 at 1:51 pm
  Glad to participate, thanks for hosting!
thedrivencook says
August 15, 2011 at 8:14 pm
I’ve never grilled peaches but it has always sounded good! This is inspiring!
- Judy says
  August 16, 2011 at 6:34 am
  This was my first attempt — around here, peaches don’t last long enough to make it near any cooking device, but these had a special assignment 😉
Rug Cleaning Los Angeles says
August 15, 2011 at 2:24 pm
YUMMY! This looks like such a great summertime desert… I’m going to try it out this weekend! Can’t wait!
-Rachel
Christina says
August 14, 2011 at 10:01 am
Oh man….you know me and my peach addiction! This crisp looks incredible! 🙂
itsybitsybrianna says
August 13, 2011 at 5:51 am
Good HEAVENS This looks amazing
please stop by and say hi.
xoxo
bB
http://www.itsybitsybrianna.wordpress.com
Rufus' Food and Spirits Guide says
August 12, 2011 at 8:35 pm
Looks simply, utterly fantastic!