grilled peaches

Grilled Peach Crumble Recipe Will Make Your Summer Complete

unsalted butter,

all-purpose flour

brown sugar

sugar

cinnamon

Morton's kosher salt

peaches

Homemade whipped cream

Grilled peaches and honey whipped yogurt “cream” come together in a super simple summer dessert. With just 5 ingredients and a hot grill, this sweet treat is ready in 10 minutes!

Grilled Peaches and "Cream"

peaches,

tbsp Thrive® Oil

Greek Yogurt

tbsp honey

mint

Heat the grill or grill pan to medium heat.&nbsp;Lightly brush the cut peaches with oil.

Place the peaches cut side onto the grill. Cook about 4 minutes, just until grill marks appear, and the peaches are tender.

Remove the peach halves with tongs and transfer to a serving bowl or plate. Serve warm, topped with a dollop of whipped yogurt "cream." Add an extra drizzle of honey, chopped nuts, and mint, if desired.&nbsp;

You’re less than 30 minutes away from this healthy paleo meal of spice-rubbed pork chops and grilled peaches served with bitter greens and avocado.

Grilled Pork Chops and Peaches 

arugula

Hass avocado, pitted, peeled, and sliced

pork

sea salt

cumin

allspice

cardamom

black pepper

extra virgin olive oil

peach,

Use a sharp knife to cut two slits...

Use a sharp knife to cut two slits through the fat and connective tissue on the side of each pork chop. This will help keep them from buckling as they cook. In a small bowl, mix the salt, cumin, allspice, cardamom, pepper, and olive oil. Rub the spiced oil all over the pork chops and, if you have time, let them sit out at room temperature for 10-15 minutes.

Heat a grill pan or cast iron skillet...

Heat a grill pan or cast iron skillet over medium-high heat, or heat your grill to medium-high. Add the pork chops and grill for 4-6 minutes per side, until just cooked through. Transfer the chops to a plate and cover loosely with foil.

Brush the cut side of each peach half...

Brush the cut side of each peach half with a little olive oil and place them in the pan or on the grill, cut side down. Reduce the heat to medium. Let the peaches cook for two minutes, then flip and cook for about a minute on the other side.

Divide the greens and avocado slices between two...

Divide the greens and avocado slices between two plates. If desired, drizzle with a little olive oil and/or vinegar and sprinkle with salt and pepper. Serve each pork chop and peach half hot alongside the greens and avocado.

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!

Maple Grilled Peaches with Granola Crumble

Granola

butter (unsalted, melted)

olive oil (extra-virgin,

maple syrup (not maple-flavored syrup)

Vanilla ice cream (for serving, optional)

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!

These easy grilled peaches with a spiced maple glaze make for a healthy dessert or use them as the star ingredient to a fresh summer salad.

Grilled Peaches

peaches (about 6 ounces in weight each)

olive oil (plus more for greasing the grill)

unsalted butter

maple syrup (honey, or brown sugar)

ginger

salt

nutmeg

pecans (chopped)

mint leaves (for garnish)

Wash and dry the peaches. Cut into halves, then remove the pit.

Brush olive oil over the cut sides.

Add the butter to a small microwave-safe bowl, heat in 30-second intervals until melted. Whisk in the maple syrup, cinnamon, ginger, salt, and nutmeg. Set aside.

Clean the grill grates and grease with olive oil. Preheat the grill or grill pan over medium heat. Once the hot, place the peaches cut-side down, lightly press for better contact. Cook until grill marks appear, about 2 to 3 minutes. If cut into quarters, grill the other cut side for 2 to 3 minutes.

Flip over and generously brush with the maple syrup mixture. Cook until the glaze coats the fruit and the peaches are soft, about 2 to 3 minutes. If desired, brush more glaze on top.

Transfer to a serving dish. Garnish with chopped pecans and mint leaves.

Sweet and juicy peach slices are grilled then presented on a large platter with fresh mozzarella cheese, gorgeous in-season herbs, and salty prosciutto, then drizzled with a warm thyme-infused honey for a delicious twist on a classic caprese salad. With such simple ingredients, this grilled peach caprese salad is a favorite on warm summer nights.

Grilled Peach Caprese Salad

yellow peaches, sliced

Olive oil

peach

mozzarella,

basil leaves,

prosciutto crudo slices, torn

Extra virgin olive oil,

Flaky sea salt,

thyme

local honey

Preheat your grill or grill pan to medium...

Preheat your grill or grill pan to medium high heat and brush the grates with fat.

Grill the half of peaches for 2-3 minutes...

Grill the half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Set the grilled peach slices aside on a plate.

In a small saucepan, warm the thyme sprigs...

In a small saucepan, warm the thyme sprigs and honey over low heat for 5 minutes.

Remove the honey from heat and pour into...

Remove the honey from heat and pour into a heat-resistant container.

On a large platter, arrange the grilled peach...

On a large platter, arrange the grilled peach slices, remaining raw peach slices, fresh basil leaves, mozzarella slices, and prosciutto.

Dapple a little extra virgin olive oil over...

Dapple a little extra virgin olive oil over the caprese salad, sprinkle with flaky salt, and give a drizzle of the infused honey.

Serve immediately.

Grilled peaches are a simple and delicious summer dessert. Here's how to make them, what type of peaches to use and how to serve them.

Grilled Peaches with Honey

olive oil

kosher salt

mint ice cream

With a paring knife, slice the peaches along their seams, all the way around. Then twist their halves off their pits, using your paring knife as needed to remove the pit completely.

Brush the cut sides with olive oil, then sprinkle a bit of salt. Use tongs to lay on the grill, cut side down. Avoid moving around before you flip.

When the cut side has developed grill marks (3 - 4 minutes), use your tongs to flip them over and cook for another 2 minutes or so.

Remove to a platter, and add honey and herbs if desired. Eat with ice cream, or on their own!

This grilled peach burrata salad is packed full of summer flavor and perfect as a side dish or light summer meal. Once you start grilling your peaches you&#x27;ll never want to eat them plain again. Plus, they pair perfectly with creamy burrata cheese and fresh mint olive oil drizzle.﻿

Grilled Peach Burrata Salad

peaches, quartered

burrata cheese

Homemade garlic butter croutons

black pepper,

Kosher salt,

red pepper,

Preheat your grill to medium-high heat.

Cut your peaches in half, remove the pit,...

Cut your peaches in half, remove the pit, and cut each half in half.

Lightly brush your peaches with olive oil, place...

Lightly brush your peaches with olive oil, place on the grill, and grill until lightly charred on all sides - about 5 minutes.

Remove from the grill and set on a...

Remove from the grill and set on a medium-sized serving platter.

Take your ball of burrata out of its...

Take your ball of burrata out of its container and cut/break it into small chunks. The inside will be a bit runny but I just spread it around so that each serving gets a good amount of cheese.

Scatter around the desired amount of croutons onto...

Scatter around the desired amount of croutons onto the platter.

In a small bowl mix together mint and...

In a small bowl mix together mint and olive oil. Drizzle the mixture over the platter.

Season the salad with the desired amount of...

Season the salad with the desired amount of fresh cracked black pepper, kosher salt, crushed red pepper, and freshly minced mint.

This simple, exquisite summer salad is a reminder that seasonal ingredients don’t need much fussing to deliver outstanding flavours. Colourful, fresh, and easy, this grilled peach and burrata salad works as a starter, a side, or a summery light supper, piled on top of grilled bread.

Grilled Peach with Burrata Salad

olive oil, and avocado oil (for brushing and drizzling)

burrata ball

prosciutto ((I highly recommend prosciutto di parma))

balsamic glaze (for drizzling (*see notes))

black pepper (to taste)

basil leaves (and/or mint) (for garnish)

bread ((optional))

Preheat your grill to medium high heat and lightly oil the grates. Cut the peaches in half and remove the pit. Brush the cut side with a little avocado oil (can also use olive oil).

Place the peaches on the hot grill, cut-side down for 3 to 4 minutes, or until char marks form. (See post for lots of tips on how to choose and grill peaches).

Scatter arugula on a large serving platter. Place sliced grilled peaches and scoops of creamy burrata on top. Nestle slices of prosciutto all around then drizzle the salad with olive oil and balsamic glaze. Sprinkle with flaky salt, freshly cracked pepper, and scatter basil and mint leaves on top.

Serve with crusty bread on the side, if desired.

This easy grilled peaches recipe is the BEST summer dessert! Top the sweet, juicy peaches with vanilla ice cream and walnuts, or see the post above for additional serving suggestions.

Extra-virgin olive oil (for brushing)

walnuts (toasted and crushed)

Vanilla ice cream

Preheat a grill or grill pan to medium heat.

Brush the cut side of the peaches with a little olive oil and grill cut-side down for 3 minutes, until char marks form.

In a small bowl, combine the walnuts, cinnamon, and salt.

Remove the peaches from the grill and serve with vanilla ice cream and sprinkle with the walnut mixture.

This grilled peach and tomato salad recipe is a perfect summer lunch or BBQ side dish. It&#x27;s bursting with flavor!

Grilled Peach Tomato Salad

yellow peaches,

tomatoes

greens

sea salt, divided

lemon

toppings vinegar

Heat your BBQ grill to 400 degrees or...

Heat your BBQ grill to 400 degrees or your grill pan over high heat. 

Combine the peaches, 1 tablespoon of olive oil,...

Combine the peaches, 1 tablespoon of olive oil, and 1 teaspoon of salt in a mixing bowl and toss till peaches are covered in oil. 

Lay the peach slices out on the grill....

Lay the peach slices out on the grill. Grill for 2 to 3 minutes on each side, or until grill marks have formed. Flip and grill for another 2 minutes. 

Combine the peaches, lettuce, and tomatoes on a...

Combine the peaches, lettuce, and tomatoes on a serving platter or shallow serving bowl. 

Add the remaining oil and salt with the...

Add the remaining oil and salt with the lemon juice in a small bowl and whisk till combined.  

Drizzle the dressing over the salad and top...

Drizzle the dressing over the salad and top with optional toppings. 

A super simple twist on classic Italian bread salad, this grilled peach Panzanella salad is made with grilled stone fruit, garlicky crusty crostini bread,  and tons of basil.

Grilled Peach Panzanella Salad Recipe

shallots (end trimmed, halved and sliced paper thin)

red wine vinegar

unrefined cane sugar

sweet 100s tomatoes or cherry tomatoes (halved )

extra-virgin olive oil

bread

garlic

basil leaves

Soak The Shallots: Heat a grill to medium heat. Meanwhile, combine shallots and 2 tablespoons of the vinegar in a small nonreactive bowl, season with each a pinch of salt and a pinch of sugar, stir to combine, and set aside for at least 10 minutes and up to 30 minutes.In a large bowl, combine the halved tomatoes with 3 tablespoons of the oil, season with salt, toss to combine, and set aside.

Make The Crostini: Brush the bread slices on both sides with the remaining olive oil, place on a grill pan, and cook until charred on both sides, about 5 minutes. Set bread aside to cool slightly.Grill The Peaches: Brush peaches the peaches with the olive oil, season with salt, and grill, cut-side down, until just charred on one side but still firm, about 2 minutes. Remove from heat and set aside.

Plate The Salad: When the bread is cool enough to handle, rub it with the garlic clove and season with salt. Cut or tear into bite-sized pieces. Add the shallots and vinegar to the bread and toss to coat. Just before serving, add the tomatoes to the bread mixture, season with salt and freshly ground black pepper. Taste and drizzle with the remaining tablespoon of oil or vinegar, as desired. Add peaches to the bowl and gently turn to coat. Plate the salad, scatter with a handful of fresh basil leaves, drizzle with additional olive oil as desired, and serve.

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The most viewed grilled peaches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Grilled Peaches and "Cream"

Grilled Pork Chops and Peaches

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Grilled Peaches

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The most viewed grilled peaches recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine