Is it necessary to peel peaches for a crisp?

You do not need to peel peaches when making a crisp. After cooking, the skin on the peaches gets more tender. However, if you don't like the texture from the peach skin then you can peel them and the recipe instructions remain the same.

What is the difference between crisp and crumble?

A crisp and crumble are similar as they are both fruit desserts with a sweet topping. While a crisp topping has oats in it, a crumble topping does not have oats and has a more tender topping that has less crunch than a crisp.

Does grilling peaches make them sweeter?

On their own peaches are sweet, but grilling them does make them sweeter! The heat from grilling helps bring out the natural sugars in the peaches - it also makes them tender and brings out their juices.

Grilled Peach Crisp | Kathleen's Cravings

Name: Grilled Peach Crisp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4-5 large fresh peaches; 1/4 cup brown sugar, light or dark; 2 tablespoons lemon juice; 1 cup rolled oats, also called old fashioned or classic oats; 3/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter, slightly softened

Grilled Peach Crisp

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★★★★★

5 from 1 reviews

Grilled Peach Crisp is an easy summer dessert! Make the fruit crisp in a cast iron skillet then cook on the grill for only 15 minutes.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Dessert
Method: Grill
Cuisine: American
Diet: Vegetarian

Ingredients

Peaches

4-5 large fresh peaches
1/4 cup brown sugar, light or dark
2 tablespoons lemon juice

Crisp Topping

1 cup rolled oats, also called old fashioned or classic oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup unsalted butter, slightly softened

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Instructions

Prep - Get the grill preheating for direct heat to medium (about 400-450 degrees F).
Prepare Skillet - Grease a 10-inch cast iron skillet with butter. If you don't have a cast iron skillet, you can also use a foil pouch (sprayed with cooking spray) or 10-inch cake pan (greased).
Prep Peaches - Chop up the peaches (I like to leave the skin on) and add them to a bowl with the lemon juice and brown sugar. Toss to coat.
Make Crisp Topping - In another bowl, mix together the oats, flour, cinnamon, and salt. Add the diced butter and use a pastry blender to cut into the oats/flour mixture. You can also use your hands to combine. The end result should have the butter incorporated with some large chunks.
Assemble - Add the peaches to the greased skillet in an even layer. Sprinkle over the crisp topping.
Grill - Place the skillet on the grill, close the grill, and cook for 12-17 minutes. It is done when the peaches are tender when pierced with a fork, bubbling, and the crisp topping is cooked and lightly browned.
Serve - Allow to cool for at least 10 minutes before serving and enjoy!

Notes

Move to Indirect Heat, if Needed - If you find that the peaches are cooking on the bottom too quickly before the crisp topping is done, you can scoot the pan over to the indirect side (off the direct flame).

Leftover peach crisp can be stored in the fridge for up to 5 days. While you can reheat leftovers in the microwave, I recommend reheating in a small baking dish in the oven at 375 degrees F until warmed.

Nutrition

Serving Size: 1/6 of crisp
Calories: 333
Sugar: 18.1 g
Sodium: 108.2 mg
Fat: 15.8 g
Carbohydrates: 42.5 g
Fiber: 4 g
Protein: 4.8 g
Cholesterol: 40.7 mg

Keywords: Grilled Peach Crisp, Skillet Peach Crisp, Grilled Fruit Dessert, BBQ Dessert

Find it online: https://kathleenscravings.com/grilled-peach-crisp/