Skillet Grilled Peach Hot-Honey Crisp

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 62g carbs
• 15g fat
• 5g fiber

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Ingredients

• 6 medium ripe peaches
• 6 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 3 tbsp hot honey
• for serving vanilla ice cream

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and place a 10-inch cast-iron skillet on the grates to preheat for 5 minutes. Halve the peaches, remove pits, and brush the cut sides lightly with melted butter.
2. 2Grill the peach halves cut-side down for 3 to 4 minutes until deep grill marks appear and the fruit softens slightly but still holds shape. Transfer to a cutting board and slice into thick wedges once cool enough to handle.
3. 3In a mixing bowl combine the remaining butter (softened), brown sugar, granulated sugar, flour, oats, cinnamon, and salt. Rub with fingertips until the mixture forms damp, clumpy crumbs.
4. 4Toss the grilled peach wedges with vanilla extract in the warm skillet so juices begin to release. Scatter the oat crumble evenly over the fruit, pressing lightly in spots for bigger clusters.
5. 5Cover the skillet loosely with foil and return to the grill over indirect heat (or move to a 375°F oven). Bake 18 to 22 minutes until the topping is golden and the peach juices bubble thickly the edges.
6. 6Remove foil for the final 5 minutes so the crumble crisps and turns deep golden brown. Listen for a steady simmer and watch for caramelized edges.
7. 7Drizzle hot honey over the hot crisp in a thin zigzag so it soaks into the crumble and fruit. Let the skillet rest 10 minutes so the juices thicken.
8. 8Scoop into bowls while still warm and top each portion with a scoop of vanilla ice cream that melts into the hot-honey peaches.