Grilled Peach And Blueberry Crumble
featured in The Best Summer Desserts You Can Grill
Juicy grilled peaches and plump blueberries are nestled beneath a crunchy, buttery crumble topping, creating a symphony of flavors and textures. Served warm with a scoop of vanilla ice cream, this dessert is a delightful balance of sweet and tangy.
Tasty Team
96% would make again
Ingredients
for 8 servings
Filling
- ¾ cup granulated sugar (150 g)
- ⅓ cup all-purpose flour (40 g)
- ½ teaspoon kosher salt
- 1 lemon, juiced
- 1 lemon, zested
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 cups blueberries (400 g)
- 4 cups sliced peaches (900 g)
Topping
- 1 cup all-purpose flour (125 g)
- 1 cup quick-cooking oats (100 g)
- ⅓ cup granulated sugar (65 g)
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup unsalted butter, cubed and chilled
- vanilla ice cream, or whipped cream, for serving
Nutrition Info
- Calories 309
- Fat 2g
- Carbs 68g
- Fiber 11g
- Sugar 34g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and 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 is bubbling. Check after about 1 hour to make sure it is not overcooking. Remove from the grill and let cool for 30 minutes before serving.
- Serve the crumble with ice cream.
- Enjoy!
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