This Grilled Peaches and Cream with Pecan Crumble is a favorite easy summer dessert—gluten-free and dairy-free, full of bright, caramelized peach flavor and a crunchy nutty topping. It combines the best parts of a peach cobbler with much less fuss, making it perfect for warm-weather meals and casual entertaining.
I love grilling stone fruit in the summer when peaches are at their peak. Grilling concentrates their natural sugars and adds smoky char that pairs beautifully with a maple-sweetened pecan crumble. If you’re short on time, you can swap the crumble for your preferred granola clusters. Don’t skip a final drizzle of good olive oil and a pinch of flaky salt—those finishing touches balance sweetness and lift the whole dish.
Why Grilled Peaches and Cream Make a Perfect Summer Dessert
Grilled peaches are an ideal healthy peaches-and-cream dessert after a summer BBQ. The grill caramelizes the fruit’s sugars to create a juicy, deeply flavored fruit base that contrasts wonderfully with crunchy pecans and toasted oats in the crumble.
Peaches are a good source of vitamins A and C and antioxidants that support skin and immune health. Making the cream from unsweetened coconut yogurt keeps this dessert dairy-free while adding beneficial probiotics. The result is a naturally sweet, gluten-free treat that feels indulgent yet nourishing.
Simple Ingredients for the Best Grilled Peaches Recipe
The pecan crumble is the star of the texture profile. It’s a toasted mix of oats and nuts bound with maple syrup and a touch of coconut sugar for sweet, crunchy clumps. Nuts like pecans and almonds add good fats and satisfying crunch, while finishing the plated dessert with olive oil and flaky salt adds a savory contrast that enhances the peaches’ sweetness.
This recipe is an easy summer classic you’ll return to all season: minimal effort, maximum flavor, and a beautiful way to showcase ripe fruit.
Ingredients You’ll Need
For the Crumble:
- Maple syrup
- Coconut sugar
- Extra-virgin olive oil
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Kosher salt
- Gluten-free rolled oats
- Pepitas
- Sliced almonds
- Roughly chopped pecans
For the Peaches:
- Ripe yellow peaches
- Olive oil
- Fresh lemon juice
- Coconut sugar
- Ground cinnamon
For the Cream:
- Unsweetened coconut yogurt
- Vanilla extract
- Maple syrup
To Serve:
- Flaky 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 and line a baking sheet with parchment.
Whisk together maple syrup, coconut sugar, olive oil, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Stir in oats, pepitas, sliced almonds, and chopped pecans until everything is evenly coated.
Press the mixture firmly into a single layer on the prepared sheet—packing it down helps form large clumps. Bake 20–25 minutes, or until crisp and golden. Let cool on the sheet and break into large chunks. Store airtight for up to a week.
For the Peaches
Halve peaches with a sharp paring knife and remove the pits. Arrange cut side up on a baking sheet, brush with olive oil, and squeeze a little lemon over them. Rub the lemon and oil over the peach surfaces.
Mix coconut sugar and cinnamon, then sprinkle the mixture over each peach half to coat. Heat the grill to medium-high and place peaches cut-side down. Grill 3–5 minutes until grill marks form and the fruit begins to caramelize. Remove and let cool slightly.
To Serve
Make the cream by stirring coconut yogurt with vanilla, maple syrup, a pinch of cinnamon, and a little salt. Plate two peach halves per person, dollop with the yogurt mixture, and top with large clumps of pecan crumble. Finish with a drizzle of extra-virgin olive oil and a pinch of flaky salt. Serve warm or at room temperature.
Recipe Substitutions & Questions
If you prefer, swap the pecan crumble for store-bought or homemade granola. Any ripe stone fruit—nectarines, plums, or apricots—can replace peaches. For the cream, any thick dairy-free yogurt works, or use whipped coconut cream for a richer topping. You can also use regular dairy yogurt if dairy is not a concern.
Can you grill peaches ahead of time for dessert?
Yes. Grill peaches a few hours ahead and refrigerate. Bring them to room temperature or warm briefly before serving. The crumble stores well in an airtight container for up to a week.
What’s the best way to serve grilled peaches for dessert?
Serve peaches warm with a creamy component (coconut yogurt or whipped cream) and a crunchy element (granola or pecan crumble). Finish with olive oil and flaky salt for contrast. They’re also delicious with a scoop of dairy-free ice cream.
More Healthy Dessert Recipes from the Blog
Paleo Apple Crisp
High-Protein Banana Pudding
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 vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ cup gluten-free rolled oats
- 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
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
To Serve:
- Flaky salt
- Good extra-virgin olive oil
Instructions
For the Crumble:
- Preheat oven to 350°F and line a baking sheet with parchment.
- Whisk maple syrup, coconut sugar, olive oil, vanilla, cinnamon, nutmeg, and salt in a medium bowl.
- Stir in oats, pepitas, almonds, and pecans until coated. Press into a single layer and bake 20–25 minutes until crisp. Cool and break into large chunks.
For the Peaches:
- Halve peaches and remove pits.
- Brush cut sides with olive oil, squeeze lemon over them, and rub to coat.
- Mix coconut sugar and cinnamon and sprinkle over each peach half.
- Grill cut-side down on medium heat 3–5 minutes until caramelized. Remove and cool slightly.
To Serve:
- Whisk yogurt with vanilla, maple syrup, a pinch of cinnamon, and a little salt.
- Top peach halves with the yogurt mixture and large clumps of crumble. Drizzle olive oil and finish with flaky salt. Serve warm.
Notes
- Swap the pecan crumble for store-bought or homemade granola if preferred.
- Use nectarines, plums, or apricots in place of peaches.
- Substitute coconut yogurt with any thick dairy-free yogurt or whipped coconut cream. Regular dairy yogurt can be used if desired.