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Grilled Peach And Blueberry Crumble

by Jody Tixier and Alexis deBoschnek featured in The Best Summer Desserts You Can Grill


for 8 servings


  • ¾ cup
    granulated sugar (150 g)
  • ⅓ cup
    all purpose flour (40 g)
  • ½ teaspoon
    kosher salt
  • 1 lemon, juiced
  • lemon, zested
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 4 cups
    blueberry (400 g)
  • 4 cups
    peach, sliced (900 g)


  • 1 cup
    all purpose flour (125 g)
  • 1 cup
    quick-cook oats (100 g)
  • ⅓ cup
    granulated sugar (65 g)
  • ½ teaspoon
    kosher salt
  • ½ teaspoon
  • ½ teaspoon
  • 2 sticks unsalted butter, cubed and chilled
  • vanilla ice cream, or whipped cream for serving
    Calories 222
    Fat 1g
    Carbs 49g
    Fiber 5g
    Sugar 28g
    Protein 4g

Estimated values based on one serving size.



  1. Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
  2. Add the blueberries and peaches and use a spatula to toss until well coated.
  3. Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
  4. Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
  5. Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
  6. Sprinkle the topping in an even layer over the filling.
  7. Preheat the grill to 350°F (180°C).
  8. 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.
  9. Serve the crumble with ice cream.
  10. Enjoy!




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