Grilled Peach & Vanilla Bean Crisp

It is the last week of the Fine Cooking Grill-lympics Challenge and it’s wild card week.  This Grilled Peach & Vanilla Bean Crisp was inspired by this challenge and the fact that August is peach season here in the Rockies. Beyond grilling, my goal was to create a dessert without refined sugar and gluten-free, so these ingredient alternatives are included.  Grilling subtly caramelize natural sugars, while the peach-vanilla bean sauce brings it all together under an oat-nut crisp topping.  Serve it warm with fresh whipped cream or vanilla ice cream—warm peaches, cool cream, crunchy, nutty goodness—yes, please!

Grilled Peach & Vanilla Bean Crisp [GF]

Serves 6
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
olive oil
For the topping:
1/2    cup  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, sucanat, or other unrefined sugar
1/2    teaspoon  cinnamon
1/2    cup  pecans — chopped
1/4    teaspoon  sea salt
4        tablespoons  butter — softened

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 8×8 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.  Serve warm with whipped cream or vanilla ice cream.

Shared on the following Blog Hops:
Real Food Forager Fat Tuesday
Real Food Whole Heath Traditional Tuesdays
Hearth & Soul Blog Hop
Mom Trends Friday Food
EKat’s Kitchen Friday Potluck
The Nourishing Gourmet Pennywise Platter
The Healthy Home Economist Monday Mania
SS & GF Slightly Indulgent Tuesday


18 responses to “Grilled Peach & Vanilla Bean Crisp

  1. Good HEAVENS This looks amazing
    please stop by and say hi.

  2. Oh man….you know me and my peach addiction! This crisp looks incredible! 🙂

  3. YUMMY! This looks like such a great summertime desert… I’m going to try it out this weekend! Can’t wait!

  4. I’ve never grilled peaches but it has always sounded good! This is inspiring!

    • 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 😉

  5. Pingback: BBQ Grail’s 10 Posts Worth A Look: Aug 16, 2011 | The BBQ Grail

  6. Wow! Thanks so much for sharing this wonderful dish at FAT TUESDAY. I really love your cooking! Hope tos ee you next week!

  7. 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.

  8. MMMM I miss my Colorado peaches! This sounds like a truly delightful dessert. 🙂 Thanks for linking up to Friday Potluck this week!

  9. 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

  10. 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.

  11. I seriously got chills as I finished reading your post! Incredible!!

    Thanks for sharing at the hearth and soul hop.

  12. Pingback: Hearth and Soul Hop | Premeditated Leftovers

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