This Grilled Peaches and Cream with Pecan Crumble is one of my favorite easy summer desserts. In true RGE fashion, it’s a gluten-free, dairy-free dessert that is just chef’s kiss. It’s literally all the best parts of a peach cobbler, but with way less fuss.
(But don’t worry, I’ve got you with my full Paleo Peach Cobbler recipe when the mood strikes; and I can basically guarantee you’ll equally love both recipes.)
Anyways, I love to grill stone fruit in the summer — it’s the perfect way to enjoy when it’s in season and at its sweetest. And I mean, what’s not to love about a gluten-free summer treat? These grilled peaches are topped with a simple maple and nut crumble, but you can swap out for your favorite granola clusters in a pinch (like my Easy 20-minute Paleo Granola). Don’t skip the drizzle of olive oil and pinch of flaky salt at the end – it really pulls it all together!
Why Grilled Peaches and Cream Make a Perfect Summer Dessert
If you’re looking for a healthy peaches and cream dessert, you are definitely in the right place. There’s just nothing better than healthy grilled fruit after a delish summer BBQ meal.
Grilling peaches caramelizes their natural sugars, creating a rich, juicy flavor that pairs perfectly with the crunchy pecan crumble topping. I’m drooling just thinking about it!
But as a dietitian, you know I love to get into the health benefits of all the things. Peaches are packed with vitamins A and C, important antioxidants that support skin health and immunity. Plus, using coconut yogurt for the creamy topping keeps this dessert dairy-free while adding probiotics that promote gut health. It’s a naturally sweetened, gluten-free summer treat that feels indulgent but is totally nourishing.
Simple Ingredients for the Best Grilled Peaches Recipe
Ok, we have to take a second to talk about the pecan crumble topping, you guys. It’s too good!
The crumble mixture combines oats, nuts, and a touch of maple syrup and coconut sugar for sweetness and crunch, adding texture and healthy fats from nuts like pecans and almonds. Finishing with a drizzle of good olive oil and flaky salt elevates the whole dish by balancing sweetness with a savory touch — a technique I love to use to bring out the best flavor in naturally sweetened desserts.
This grilled peaches and cream recipe is one I know you’ll come back to all summer long. Such a fun way to impress a crowd and enjoy seasonal fruit with minimal effort and max flavor. Hope you love it!
INGREDIENTS YOU’LL NEED:
For the Crumble:
- Maple syrup
- Coconut sugar
- Extra virgin olive oil
- Pure vanilla extract
- Ground cinnamon
- Ground nutmeg
- Kosher salt
- Gluten-free rolled oats (I like Bob’s Red Mill)
- Pepitas
- Almonds, sliced
- Pecans, roughly chopped
For the Peaches:
- Ripe yellow peaches
- Olive oil
- Fresh lemon juice
- Coconut sugar
- Ground cinnamon
To make the Cream:
- Unsweetened coconut yogurt (such as Coconut Cult)
- Pure vanilla extract
- Maple syrup
To Serve:
- Flakey Salt
- Good extra-virgin olive oil
HOW TO MAKE GRILLED PEACHES AND CREAM WITH PECAN CRUMBLE
For the Crumble:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, add the maple syrup, coconut sugar, olive oil, vanilla, cinnamon, nutmeg, and salt. Whisk to combine.
Add the oats, pepitas, almonds, and pecans. Mix with a wooden spoon until the mixture is completely combined and all the nuts and oats have a coating on them. Transfer to the prepared baking sheet, pressing it down and arranging in a single layer. To get the large clumps, you’ll need to make sure the granola is “packed” vs. being spread out in small clusters.
Transfer to the oven and bake for 20 to 25 minutes, or until the granola is crisp. Remove from the oven and allow to cool on the sheet. Break up into large chunks.
Storage Tip: This can be stored in an airtight container for up to a week.
For the Peaches:
Using a sharp paring knife, slice the peaches in half, running along the sides of the pit. Carefully remove the pit.
Place the peaches on a baking sheet, cut side up. Brush with olive oil and top with a squeeze of lemon. Use your hands to rub the lemon and olive oil into the surface of the peaches.
In a small bowl, mix the coconut sugar and cinnamon. Sprinkle the cinnamon sugar all over the peaches, ensuring each peach half has ample seasoning.
Preheat the grill to medium. Once hot, add the peaches, cut-side down, and cook for 3 to 5 minutes, or until grill marks appear and the peaches begin to caramelize. Remove from the grill and allow to cool.
To Serve:
Make the cream: In a small bowl, add the yogurt, vanilla, maple syrup, cinnamon, and salt. Mix to combine.
Plate two peach halves on a plate and top with the yogurt mixture and large clumps of the pecan granola. Drizzle with extra-virgin olive oil and season with flaky salt. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
Feel free to swap the pecan crumble for your favorite store-bought or homemade granola (like my Easy 20-minute Paleo Granola) if you’re short on time. You can also use nectarines, plums, or apricots in place of peaches — any ripe stone fruit will work!
For the cream, if you don’t have coconut yogurt, any thick dairy-free yogurt will do, or try whipped coconut cream for something a little more decadent. Option to make with regular dairy yogurt too, if no dairy intolerances or allergies.
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Can you grill peaches ahead of time for dessert?
Yes! You can grill the peaches a few hours in advance and store them in the fridge until ready to serve. Let them come to room temperature before plating, or warm briefly in a skillet or oven. The pecan crumble can also be made ahead and stored in an airtight container for up to one week.
What’s the best way to serve grilled peaches for dessert?
Grilled peaches are best served warm, topped with something creamy like coconut yogurt or whipped cream, plus a crunchy element like granola or pecan crumble. For extra flavor, I love finishing with a drizzle of olive oil and a pinch of flaky salt — it pulls everything together. They’re also great on their own or served with a scoop of dairy-free ice cream if you’re craving something extra sweet.
More Healthy Dessert Recipes from the Blog:
Salted Maple Protein Cookie Bars
One-Ingredient Blood Orange Sorbet
Funfetti Birthday Cake Ice Cream Sandwiches
Grilled Peaches and Cream with Pecan Crumble (Gluten-Free, Dairy-Free)
Ingredients
For the Crumble:
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ cup gluten-free rolled oats, (I like Bob’s Red Mill)
- ¼ cup pepitas
- ¼ cup sliced almonds
- ½ cup pecans, roughly chopped
For the Peaches:
- 4 large, ripe yellow peaches
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
For the Cream:
- 1 cup unsweetened coconut yogurt, (such as Coconut Cult)
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
To Serve:
- Flaky Salt
- Good extra-virgin olive oil
Instructions
For the Crumble:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the maple syrup, coconut sugar, olive oil, vanilla, cinnamon, nutmeg, and salt. Whisk to combine.
- Add the oats, pepitas, almonds, and pecans. Mix with a wooden spoon until the mixture is completely combined and all the nuts and oats have a coating on them. Transfer to the prepared baking sheet, pressing it down and arranging in a single layer. To get the large clumps, you’ll need to make sure the granola is “packed” vs. being spread out in small clusters.
- Transfer to the oven and bake for 20 to 25 minutes, or until the granola is crisp. Remove from the oven and allow to cool on the sheet. Break up into large chunks.Storage Tip: This can be stored in an airtight container for up to a week.
For the Peaches:
- Using a sharp paring knife, slice the peaches in half, running along the sides of the pit. Carefully remove the pit.
- Place the peaches on a baking sheet, cut side up. Brush with olive oil and top with a squeeze of lemon. Use your hands to rub the lemon and olive oil into the surface of the peaches.
- In a small bowl, mix the coconut sugar and cinnamon. Sprinkle the cinnamon sugar all over the peaches, ensuring each peach half has ample seasoning.
- Preheat the grill to medium. Once hot, add the peaches, cut-side down, and cook for 3 to 5 minutes, or until grill marks appear and the peaches begin to caramelize. Remove from the grill and allow to cool.
To Serve:
- Make the cream: In a small bowl, add the yogurt, vanilla, maple syrup, cinnamon, and salt. Mix to combine.
- Plate two peach halves on a plate and top with the yogurt mixture and large clumps of the pecan granola. Drizzle with extra-virgin olive oil and season with flaky salt. Enjoy!
Notes
- Swap the pecan crumble for your favorite store-bought or homemade granola (like my Easy 20-minute Paleo Granola) if preferred or short on time.
- Use nectarines, plums, or apricots instead of peaches — any ripe stone fruit will work.
- Substitute coconut yogurt with any thick dairy-free yogurt, or whipped coconut cream for a more decadent option.
- Can also be made with regular dairy yogurt if no dairy intolerances or allergy.
