Description
Juicy grilled peaches topped with a golden gluten-free oat and almond crumble flavored with cinnamon and vanilla. This easy summer dessert is warm, crisp, and lightly smoky.
Ingredients
4 ripe peaches, halved and pitted
1 cup gluten-free rolled oats
1/2 cup almond flour
1/4 cup coconut sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter or coconut oil, melted, plus a little for brushing
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch of salt
1/4 cup chopped pecans, optional
Instructions
- Preheat the grill to medium heat. Lightly brush the cut sides of the peach halves with melted butter or coconut oil.
- Place the peaches cut-side down on the grill and cook for 3–4 minutes, until grill marks develop and the fruit begins to soften.
- Remove the peaches from the grill and drizzle them with the lemon juice and vanilla extract.
- In a medium bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, brown sugar, cinnamon, salt, and chopped pecans, if using.
- Add the melted butter or coconut oil and stir until the mixture is evenly moistened and crumbly.
- Spoon the crumble mixture generously over the grilled peach halves, pressing it lightly into place.
- Return the topped peaches to the grill over indirect heat and cook for 8–10 minutes, until the peaches are tender and the topping is golden and crisp. Alternatively, finish them in a 180°C/350°F oven for 8–10 minutes.
- Remove from the heat, cool slightly, and serve warm.
Notes
Choose ripe, fragrant peaches that are still firm enough to hold their shape on the grill.
Use certified gluten-free rolled oats to keep the dessert strictly gluten-free.
For a dairy-free variation, use melted coconut oil or dairy-free butter instead of unsalted butter.
For a nut-free variation, omit the pecans and replace the almond flour with a suitable gluten-free nut-free flour or oat flour.
Blueberries, raspberries, or blackberries can be added for a berry-peach variation.
Nutmeg, ginger, or cardamom can be added alongside the cinnamon for extra warmth.
Serve warm with vanilla ice cream, whipped cream, coconut whipped cream, Greek yogurt, or vanilla yogurt.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at about 175°C/350°F in the oven or air fryer for the crispiest topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 65 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 15 mg
