Grilled Peaches 2 Ways

Grilled Peaches 2 Ways Recipe

By Hot For Food

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


4 peaches, sliced into wedges

3/4 C rolled oats (not quick cooking)

1/4 C packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

3 tbsp cold vegan butter

2 pints vegan vanilla ice cream

mint sprigs, as garnish

vanilla cream drizzle

1 C raw cashews (soaked for 20 minutes in hot water)

1/2 C nondairy milk

2 tbsp maple syrup

1 tsp vanilla extract

sweet butter baste

3 tbsp vegan butter, melted

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp vanilla powder


2 peaches, sliced into wedges

1 batch that dough – from the hot for food cookbook, or use a pre-made pizza dough from the grocery store)

1/4 C chopped pecans

1/4 C toasted flaked coconut chips

pinch of cinnamon


1To prepare the topping add rolled oats, brown sugar, cinnamon, cardamom, and vegan butter to a small bowl and pinch together the mixture until it’s combined and pieces of the butter are broken up evenly amongst the mixture.

2Lay it out onto a small baking sheet that will fit on your grill.

3If your bbq or grill surface is big enough you can place the peach slices and the baking sheet of the crisp topping on at the same time. The topping will only take 5 to 7 minutes until it starts melting and getting golden brown. You can toss it a couple of times and watch it doesn’t burn. Once the sugar is bubbling and everything looks darker brown in color remove the baking sheet from the grill and place the topping onto another sheet or on a plate to cool completely. It will cool in a more solidified piece and you can break it up with a fork into a crisp crumbly topping.

4The peaches shouldn’t be moved once placed on the grill until you’re sure they have the grill marks on them, then flip once to do the other side of the peach wedges.

5To assemble the grilled peach crisp place grilled peach slices into a dish, top with vanilla ice cream and crisp topping. Garnish with mint if desired and serve immediately.

6It’s best if the pizza dough has been refrigerated before handling and shaping the pizzas for grilling. When the dough is cold it’s easier to handle and place on the grill without stretching or breaking.

7Blend together the ingredients for the vanilla cream drizzle until very smooth. Add to a squeeze bottle and refrigerate until assembling and serving pizzas.

8Combine the ingredients for the butter baste together in a small bowl with a silicone brush. You can take this out to the grill when you’re ready to grill the pizza dough.

9Grill the peaches for the pizza first until well charred with grill marks and juicy. Remove them onto a separate plate and set aside.

10Split the batch of pizza dough in half and hand stretch and flatten each ball into approximately 10-inch rounds on a lightly oiled baking sheet. Ensure your hands are also slightly oiled so the dough doesn’t stick.

11Brush one side of the pizzas with the butter baste across the entire surface and place that side down on the grill first. After about 10 minutes you can baste the top with more butter and then flip it with a pair of tongs. The time may vary to get the pizza dough golden brown and crispy on the underside. Watch it closely so it doesn’t burn.

12To assemble the pizzas place grilled peach slices on top of the dough. Drizzle with a generous amount of the vanilla cream. Top with chopped pecans, flaked toasted coconut, and a sprinkle of cinnamon. Slice with a pizza cutter and serve immediately.

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