Grilled Peach Crumble
We may not be Ina Garten, but we know that when it comes to dessert, elegant and effortless aren’t mutually exclusive. And that’s how we came about this recipe for grilled peach crumble, which relies on summer’s star produce and can be partially made ahead.
As long as it’s ripe, this stone fruit doesn’t need much help in the flavor department—a brush of olive oil before heading to the grill will keep the peach halves from sticking. The crumb topping is a simple mixture of flour, brown sugar, cinnamon and butter, and can be made up to a week in advance.
It may go without saying, but don’t forget to serve this cobbler with a scoop of vanilla ice cream.
½ cup (60g) all-purpose flour
2 tablespoons (30g) light brown sugar
¾ teaspoon kosher salt
¾ teaspoon ground cinnamon
4½ tablespoons (60g) unsalted butter, cubed
4 ripe peaches
Extra-virgin olive oil
Vanilla ice cream, for serving
1. Make the crumb topping: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, sugar, salt and cinnamon. Add the butter and use your hands to work it into the dry ingredients until combined. The mixture should be crumbly but hold together when squeezed in your palm.
3. Spread the crumble mixture onto the prepared baking sheet, and bake until golden brown, 12 to 15 minutes. (It will look and feel too soft, but will crisp up as it cools.) Cool completely. The crumble can be stored in an airtight container on the counter for up to a week.
4. Assemble the crumble: Prepare a grill or grill pan for medium-high heat. Halve the peaches and remove the pits. Brush each half with olive oil. Using tongs, transfer to the grill cut-side down. Grill until grill marks form, about 3 minutes. Transfer to a plate to cool slightly.
5. To serve, divide the peach halves among four bowls and top with some of the crumble and a scoop of vanilla ice cream.