Description

Craving a dessert that’s light, flavorful, and perfect for summer? These Grilled Peaches with Gingersnaps combine the smoky sweetness of grilled peaches with creamy frozen yogurt and a crunchy gingersnap topping. With just five ingredients and minimal prep, this dessert is ideal for backyard barbecues, quick weeknight treats, or a refreshing end to any meal

Ingredients

Scale

With just five ingredients, this recipe highlights the natural flavor of peaches with a touch of spice and creaminess. Use firm, ripe peaches for the best grilling results.

1 firm peach, halved and pitted: Provides a juicy, sweet base.
1 teaspoon (5 mL) canola oil: Helps grill the peaches evenly without sticking.
2 tablespoons (25 g) brown sugar: Adds caramel-like sweetness and enhances grilling.
4 scoops (about 1 cup / 240 g) vanilla fat-free frozen yogurt: Offers a creamy, low-fat topping.
2 gingersnap cookies, crumbled: Brings a spicy, crunchy finish.
Substitutions and Variations:
- Dairy-Free: Use dairy-free frozen yogurt or sorbet (e.g., coconut or mango sorbet).
- Gluten-Free: Swap gingersnaps for gluten-free gingersnaps or crushed gluten-free shortbread.
- Lower Sugar: Reduce brown sugar to 1 tablespoon or use a sugar substitute like coconut sugar.
- Fruit Swap: Replace peaches with nectarines, plums, or pineapple slices for variety.
- Flavor Boost: Add a pinch of cinnamon or nutmeg to the brown sugar, or drizzle with a teaspoon of honey after grilling.

Why These Ingredients Matter: The grilled peaches deliver warm, juicy sweetness, the frozen yogurt adds a cool, creamy contrast, and the gingersnaps provide a spicy, crunchy texture, all tied together with a touch of caramelized brown sugar.

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Instructions

Step 1: Prep the Grill and Peaches

Preheat an outdoor grill to high heat (about 400°F / 200°C) and lightly oil the grate with cooking spray or a paper towel dipped in oil.
Halve and pit 1 firm peach, ensuring it’s ripe but not overly soft.
Brush the cut sides of the peach halves with 1 teaspoon canola oil to prevent sticking.
Tip: Choose peaches that are firm to hold their shape on the grill, and brush oil evenly for perfect grill marks.

Step 2: Grill the Peaches

Place the peach halves cut-side down on the preheated grill.
Grill until tender and warmed through, with visible grill marks, about 10 minutes, turning halfway if desired for even cooking.
Tip: Check for tenderness with a fork; avoid overcooking to maintain the peaches’ shape.

Step 3: Assemble

Place each grilled peach half on a dessert plate, skin-side down.
Sprinkle 1 tablespoon brown sugar over each peach half, allowing it to melt into the warm fruit. Alternatively, use a small kitchen torch to caramelize the sugar for a brûlée effect.
Top each peach half with 2 scoops (about ½ cup) vanilla fat-free frozen yogurt.
Tip: Work quickly to add the frozen yogurt while the peaches are warm for a melty, creamy contrast.

Step 4: Garnish and Serve

Crumble 2 gingersnap cookies and sprinkle evenly over the frozen yogurt on each peach half.
Serve immediately for the best texture and temperature contrast.
Tip: Use a rolling pin or your hands to crush gingersnaps into small, bite-sized pieces for even distribution.