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Irresistible Grilled Peach and Cherry Crisp

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A simple and delicious grilled peach and cherry crisp with a smoky char from the grill, juicy fruit filling, and a buttery, crumbly topping. Perfect for summer gatherings and easy to make in a cast iron skillet.

Ingredients

Scale
  • 3 large ripe peaches, pitted and sliced
  • 1 ½ cups fresh or frozen cherries, pitted
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ¾ cup old-fashioned rolled oats
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (or coconut oil for dairy-free)
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your grill to medium heat, about 350°F (175°C). For charcoal grills, set up for indirect grilling by piling coals on one side only.
  2. In a large bowl, combine sliced peaches, pitted cherries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss gently until fruit is evenly coated. Set aside.
  3. In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and work into dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in chopped nuts if using.
  4. Lightly grease a 10-inch cast iron skillet with butter or non-stick spray. Pour fruit mixture evenly into the skillet. Sprinkle crisp topping evenly over the fruit layer.
  5. Place skillet on the grill away from direct flames. Close lid and cook for 25 to 30 minutes, rotating skillet halfway through, until topping is golden brown and fruit is bubbly and soft.
  6. Remove skillet from grill carefully and let cool for about 5 minutes. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use ripe but firm peaches to prevent mushiness on the grill. Keep butter cold when mixing topping for a flaky texture. Use indirect heat on the grill to avoid burning the topping. Rotate skillet halfway through cooking for even browning. If topping browns too fast, tent with foil. Leftovers can be refrigerated up to 3 days and reheated in the oven to crisp topping again.

Nutrition

Keywords: grilled peach crisp, cherry crisp, grilled fruit dessert, summer dessert, cast iron skillet dessert, easy fruit crisp, backyard dessert

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