Fruit after the grill
Grilled Peaches with Cinnamon Oat Crunch
Firm ripe peaches can take a little grill heat without falling apart. Toast the oat topping in a pan so it stays crisp instead of trying to brown it on the fruit.
- Makes
- 2 dessert portions, 1 peach each
- Preparation
- About 10 minutes
- Cooking or chilling
- About 8 to 12 minutes for fruit, plus 5 minutes for topping
Get everything ready
Ingredients
2 dessert portions, 1 peach each
What you need
Grill, small skillet, tongs and a serving dish.
Time to cook
Method
Make the oat crunch
Melt the butter in a small skillet over medium low heat. Add oats and sugar. Stir for about 4 to 5 minutes until the oats smell toasted and turn lightly golden. Take off the heat and mix in the cinnamon. Spread on a plate to cool.
Prepare the peaches
Heat the grill for medium direct cooking, about 350°F. Wash the peaches, cut into quarters and remove the stones. Brush the cut surfaces lightly with the oil.
Grill gently
Put a cut side against the grate. Grill about 3 to 5 minutes, then turn onto the other cut side for another 3 to 5 minutes. Remove when lightly marked and softened enough for a fork, before the pieces collapse. Move away from direct heat if the edges darken quickly.
Build two portions
Divide the warm peaches between two bowls. Add the optional yogurt, then scatter the oat crunch over the top just before serving.
Before you make it
Firm fruit is easier to turn
Very soft peaches can stick and break. This method calls for fruit that yields slightly to pressure but still holds its shape.
Keep the topping dry
Add the crunch at the table. It softens if it sits under warm fruit juices.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
See tongs and heat protection for handling a hot grate and pan.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.