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Perfect Grilled Peach Crisp Recipe with Easy Bourbon Vanilla Caramel

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A delicious summer dessert featuring smoky grilled peaches topped with a crunchy oat crisp and drizzled with a warm bourbon vanilla caramel sauce. Easy to prepare and perfect for gatherings.

Ingredients

Scale
  • 4 large fresh ripe peaches, halved and pitted
  • Olive oil or melted butter for brushing
  • 1–2 tbsp granulated sugar or brown sugar (optional)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup light brown sugar, packed (110g)
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/2 cup chopped pecans or walnuts (optional, 60g)
  • 1 cup granulated sugar (200g) for caramel
  • 6 tbsp unsalted butter, cubed (85g) for caramel
  • 1/2 cup heavy cream (120ml), room temperature
  • 1 tsp pure vanilla extract or 1/2 vanilla bean scraped
  • 2 tbsp bourbon
  • Pinch of sea salt

Instructions

  1. Preheat grill to medium-high (about 375°F / 190°C). Brush peach halves lightly with olive oil or melted butter. Sprinkle with sugar if desired. (5 minutes)
  2. Place peaches cut-side down on the hot grill. Grill 3-4 minutes until grill marks form and flesh softens slightly. Flip and grill 2 more minutes on skin side. Remove and let cool slightly.
  3. In a mixing bowl, combine rolled oats, flour, brown sugar, cinnamon, salt, and nuts if using. Add cold cubed butter and mix with pastry cutter, fork, or fingers until mixture resembles coarse crumbs with pea-sized bits. (5-7 minutes)
  4. Preheat oven to 350°F (175°C). Arrange grilled peach halves flesh-side up in an 8×8 inch baking dish. Spoon crisp topping evenly over peaches, gently pressing down. Bake 25-30 minutes until topping is golden and crisp and peach juices bubble.
  5. While crisp bakes, make caramel: In medium saucepan over medium heat, melt sugar without stirring until deep amber (5-7 minutes). Whisk in butter until melted. Slowly add heavy cream while whisking (bubbles vigorously). Stir in vanilla extract or scraped vanilla bean, bourbon, and sea salt. Simmer 2 minutes until smooth and slightly thickened. Remove from heat and cool slightly.
  6. Once crisp is out of oven, drizzle generously with warm bourbon vanilla caramel. Serve with vanilla ice cream or whipped cream if desired.

Notes

Brush peaches with oil or butter to prevent sticking and get good grill marks. Use ripe but firm peaches for best texture. Watch caramel carefully to avoid burning. Use cold butter in topping for crumbly texture. Tent crisp with foil if topping browns too fast. Caramel can be reheated gently if thickened. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut oil and coconut cream. Alcohol-free caramel can be made by omitting bourbon and adding extra vanilla or apple juice.

Nutrition

Keywords: grilled peach crisp, bourbon vanilla caramel, summer dessert, grilled fruit dessert, peach crisp, easy dessert, summer recipe

Find it online: https://tastypierecipes.com/perfect-grilled-peach-crisp-recipe-with-easy-bourbon-vanilla-caramel/