Grilled Peaches and Whipped Yoghurt-Cream
I am going to call this dessert a ‘very casual crumble’. It was born when I had some leftover ingredients from a key lime pie I made for a dinner party and was looking for ways to use them up.
Grilled stone fruit is a perfect easy summer dessert, because produce is in peak season, meaning it is extra ripe and delicious! Instead of an oat-flour crumble, I turned crushed graham crackers into a crispy, butter-y topping. You could easily make this allergen-friendly by using gluten-free graham crackers and subbing coconut oil for the butter here. To complement the crunch, I whipped up some cream then folded in greek yoghurt, which adds a nice bit of tang. This part is also flexible, you could just use plain greek yoghurt (try adding in some honey and a splash of vanilla extract to give it more of a dessert vibe), or coconut yoghurt if you are not down with dairy.
This would work well with other stone fruit, like nectarines, plums, and apricots, or berries. Great for a last-minute dinner party dessert, or maybe even an indulgent breakfast??
See what fruit speaks to you at the market and make it your own.
Grilled Peaches with Graham Cracker Crumble and Whipped Yoghurt-Cream
serves 4
4 peaches that are still firm
For the Graham Cracker Crumble:
1/2 sleeve of graham crackers (about 12), crushed
1 tsp granulated sugar
1/4 tsp kosher salt
2 tbsp unsalted butter, melted
honey, optional
For the Whipped Yoghurt-Cream:
1 250 ml carton of heavy cream, chilled
1/4 cup powdered sugar
1/2 cup greek yoghurt
To make the crumble: Preheat the oven to 350 F. Crush the graham crackers using your hands, or place them in a zip-lock bag and whack them with a rolling pin or other heavy object until they are crushed. You don’t want them too small, about the size of a lentil is good. In a medium-size bowl, add the graham crackers, sugar and salt, and whisk to combine. Add the melted butter, and mix until crumbs are well moistened and look like wet sand. Spread the crumbs on a parchment-lined baking sheet and toast in the oven until golden, about 5 minutes. Allow to cool on pan.
To make the whipped yoghurt-cream: Add cold cream and powdered sugar to the bowl of a stand mixer with the whisk attachment. You can also do this using a hand mixer, or simply beat by hand using a whisk. Beat on medium-high speed until cream holds medium peaks. Gently whisk or fold in the yoghurt.
To grill the peaches heat a grill to medium heat (this can also be done indoors using a cast iron pan). Place the peaches cut-side down on the grill, and close this lid. Cook for about 8 minutes (timing will depend on your grill) until peach halves have softened and caramelized, but still hold together.
Divide the peach halves between four bowls, top with whipped yoghurt-cream and graham cracker crumble. Drizzle with honey if you like.