GRILLED PEACH CRUMBLE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat a grill or grill pan over medium-high heat.
- Stir together the flour, oats, pecans, sugar, salt and cinnamon in a medium bowl. Add half the vanilla bean seeds and all the cubed butter. Use your hands, a fork or a pastry cutter to blend the butter into the dry mixture until it is evenly combined in small clumps and crumbles. Spread the mixture on the lined baking sheet and bake until the clumps are golden and crisp, 15 to 20 minutes. Set aside until ready to use, or crumble and store in an airtight container for up to 1 week.
- Meanwhile, arrange the peaches cut-side up on a baking sheet or plate. Mix the remaining vanilla bean seeds with the olive oil in a small bowl. Brush the peaches with the mixture.
- Add the peaches cut-side down to the grill. Cook, without flipping, until the peaches are charred on the cut side, but not mush, 2 to 3 minutes. Remove the peaches to a serving dish. Top with the crumble. Serve each peach with a scoop of ice cream and some extra crumble.
PEACH CRUMBLE
We added chopped pecans and a touch of ground ginger to this classic peach crumble for texture and subtle warmth. Serve slightly warm or at room temperature, with a scoop of vanilla ice cream for a delicious summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- For the peach filling: Bring a large pot of water to a boil over high heat and fill a large bowl with lots of ice and cold water. Cut a small "X" into the base of each peach with a paring knife. Gently lower the peaches into the boiling water with a slotted spoon or tongs, then cook until the skin starts to peel away from the flesh, 30 to 60 seconds. Transfer immediately to the ice-water bath. Once cool enough to handle, peel the peaches and discard the skin. Remove the pit and cut flesh into 1/2-inch-thick wedges. Transfer to another large bowl, then toss in the brown sugar, cornstarch, lemon juice and salt. Transfer to a 2-quart oval baking dish (see Cook's Note).
- For the crumble topping: Whisk the flour, pecans, brown sugar, ginger and salt together in a medium bowl. Add the butter, then stir until the flour mixture is completely moistened and forms lots of clumps.
- Sprinkle the crumble evenly over the filling. Bake until the filling is bubbling at the edges and the topping is golden brown, about 40 minutes. Let sit 15 minutes before serving each portion with a scoop of vanilla ice cream.
GRILLED PEACH AND BASIL FETA SALAD
This recipe came to me on a whim. I wanted to try it, so I did. It was a GREAT hit with my friends and family -- even children! Please give it a shot! You'll LOVE it!
Provided by SpicyGodess
Categories Fruit
Time 18m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Wash all fresh ingredients. Slice the tomatoes wedges to desired thickness - add to salad bowl. Slice the red onion in thin strips - add to bowl.
- Slice the peaches in halves and pit them. Place the peaches on a hot grill (face down) for approximately 3 minutes - until they have grill marks, but are a little firm. Slice the grilled peaches to desired thickness (I like a little thinner than the tomato) - add to the bowl.
- Combine all ingredients for the vinaigrette together in a separate bowl and then add to tomato, onion, and peaches - lightly mix.
- Add the basil - add as the whole leaf, do not slice (think lettuce).
- Crumble the feta in, if you wish for more - feel free to add, if you wish for less - add less.
- Mix all ingredients together well.
- I finish by adding some extra feta on the top, and you're done!
Nutrition Facts : Calories 120.6, Fat 7.2, SaturatedFat 1, Sodium 151, Carbohydrate 14.3, Fiber 2.6, Sugar 10.8, Protein 1.8
GRILLED PEACH CRISPS
Most of the fat and sugar is eliminated from this grilled version of peach cobbler. A perfect finish to a summer barbecue, this dessert always impresses our guests. -Michelle Sandoval, Escalon, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine sugar and cinnamon; sprinkle over cut sides of peaches. Let stand for 5 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place peaches cut side down on grill rack. Grill, covered, over medium heat for 8-10 minutes or until peaches are tender and begin to caramelize., Place peaches in dessert bowls. Serve with ice cream and granola.
Nutrition Facts : Calories 193 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 83mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
GRILLED PEACH AND BLUEBERRY CRUMBLE RECIPE BY TASTY
Here's what you need: granulated sugar, all purpose flour, kosher salt, lemon, lemon, vanilla bean, blueberry, peach, all purpose flour, quick-cook oats, granulated sugar, kosher salt, cinnamon, nutmeg, unsalted butter, vanilla ice cream
Provided by Jody Tixier
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
- Add the blueberries and peaches and use a spatula to toss until well coated.
- Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
- Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
- Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
- Sprinkle the topping in an even layer over the filling.
- Preheat the grill to 350°F (180°C).
- Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving.
- Serve the crumble with ice cream.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 70 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, Sugar 34 grams
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