Grilled peach crumble is the perfect dessert to grill after the meat (or veggies) are finished! Just a few minutes, a few ingredients and dessert is ready.
Grilled Peach Crumble
I have never really been a fan of peaches. That might sound odd since I chose to make grilled peach crumble for you today. My grandmother (Tutu) would make peach pies and I never used to look forward to dessert when that was on the menu. As I grew older, I began to love those peach pies because she made them and I loved spending time with her. Have you ever changed your mind about something you didn’t like because of the person that was making it?
My other half and the kiddos love peaches and they’ll even eat them with the skin on, which I find quite unpleasant. Given a choice I will always choose nectarines before peaches. I’ve neglected peaches, even though they love them, because I do believe that kittens should be furry and food should not. Grilled peach crumble is on the dessert menu as an ode to Tutu and an act of love for my family. And yes, I had some too.
If it’s not raining, I’m finding an excuse to grill. Time and energy are also factors into the equation. Since it’s usually sunny in the summer you’ll find me outside a couple times a week, grilling up some leftovers for the next day or two. Here’s a tip: this peach crumble is soooo good for breakfast if you can manage to save some. Add a dollop of Greek yogurt if that makes it seem more breakfast-like. Wait until you see what my fellow Sunday Supper friends have made to share with you!
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
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- 4 peaches, pit removed and each cut into about 8 pieces
- ¾ cup of granola
- ⅛ cup + ⅛ cup brown sugar, just scooped not packed
- 2 tbsp. butter, softened room temp is fine
- juice of one large orange
- ¼ tsp. cinnamon
- 1 tbsp. sweet, citrus liqueur
- 4 pieces of foil large enough to make a “boat” nearly sealed on top
- Place sliced peaches in foil, one peach’s worth of slices per piece of foil.
- To make the sauce you will need a small saucepan. Add orange juice, ⅛ cup of brown sugar, cinnamon and liqueur. Stir on medium heat until sauce comes to a low boil and sugar is dissolved. Remove from heat and set aside.
- To make the crumble topping, mix butter and remaining brown sugar in a small bowl until creamy.
- Mix in granola.
- Generously brush the sauce over the peach slices. You will have leftover sauce which is really good for making cobbler.
- Sprinkle crumble topping over the peach slices.
- Fold edges of foil upward to make a boat, nearly sealing or completely sealing the top.
- Grill for about 30 minutes or until peaches are tender. If you have a temperature gauge on your barbecue, grill for 30 minutes if the temperature reads around 300 degrees F. If it is lower, simply grill for a bit longer until peaches are as tender as you would like.
- You can also bake these in the oven at 300 degrees for about 30 minutes.