Easy Grilled Peaches Recipe

If there’s one dessert that never fails me in late summer, it’s this: super-simple grilled peaches that get all jammy and caramelized on the grill, then meet a scoop of something cold and creamy. It’s barely a recipe—more like a ritual. Warm, smoky fruit, a drizzle of honey, a pinch of flaky salt, maybe a mess of melting vanilla ice cream rolling everywhere. Totally dramatic. Totally easy.

My husband calls these “fancy campfire peaches,” which is a stretch because we make them on the back patio while our child steals the whipped cream and the dog circles like he pays rent. It started as a “use up the bruised fruit” situation and turned into a whole thing—now I grab a big bag of peaches every week just so we can do this after dinner. Last night he ate two halves right off the plate, standing at the counter like a gremlin, and I swear that’s why I keep him.

How to Make It

Grab 4 ripe-but-firm peaches. You want freestone if you can find them so the pits don’t play games. Heat your grill to medium-high—like 400°F-ish—and give the grates a quick scrub so your peaches don’t stick and cry.

Melt 2 tablespoons butter (or coconut oil if that’s your vibe) and stir in 1 to 2 tablespoons honey or maple syrup, a tiny pinch of cinnamon, and a drop of vanilla. Split the peaches, pop out the pits, and brush that glossy mix all over the cut sides—don’t be shy. A thin shimmer of neutral oil on the grates helps too.

Cut side down first, 3 to 4 minutes, lid closed, no fiddling. If you try to move them and they cling, give them another 30 seconds; they’ll release when the sugars have done their caramel magic. Flip, do 1 to 2 more minutes just to warm the backsides. Pull them off, squeeze a little lemon, sprinkle flaky salt (yes, salt), and send them out hot with ice cream or a dollop of thick yogurt. Serves 4. You’ll be done in 10 minutes flat, unless you get distracted by how good they smell.

✔Ingredient Notes

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– Peaches: Ripe but not squishy—think a gentle give. Freestone varieties save your sanity when removing pits.
– Butter or Coconut Oil: Fat equals glossy char and no stick. I lean butter for flavor, coconut oil for dairy-free.
– Honey or Maple Syrup: Sweetens and caramelizes. Honey gives floral notes; maple is more toasty and deep.
– Cinnamon + Vanilla: Tiny amounts go a long way. Skip cinnamon if you want the peach to be the star—your call.
– Lemon Juice: A quick squeeze at the end wakes everything up. Don’t skip unless you’re out.
– Flaky Sea Salt: The pinch that makes it taste like a chef made it. Seriously changes the whole thing.
– Optional Toppers (Ice Cream, Yogurt, Mascarpone): Go classic with vanilla, or try thick Greek yogurt for breakfast and call it balance.

✔Recipe Steps

1. Preheat grill to medium-high (about 400°F) and clean/oil the grates.
2. Halve and pit 4 peaches; leave skins on.
3. Melt 2 tbsp butter and stir in 1–2 tbsp honey or maple, a pinch of cinnamon, and a splash of vanilla.
4. Brush cut sides generously with the butter mixture.
5. Grill cut side down 3–4 minutes with the lid closed until charred and releasing easily.
6. Flip and grill 1–2 minutes more; finish with lemon juice and flaky salt, then serve warm with toppings.

What to Serve It With

– A scoop of vanilla ice cream or a cloud of whipped cream
– Thick Greek yogurt + granola for a “breakfast dessert”
– Pound cake or shortbread for that Southern aunt energy
– Mascarpone or ricotta, lightly sweetened, plus crushed pistachios
– Drizzle of balsamic glaze or a nip of bourbon caramel if you’re fancy
– Grilled pork chops or BBQ chicken on the same night—sweet-savory magic

✔Tips & Mistakes

– Use freestone peaches. If yours are clingstone, twist gently and use a spoon to pop the pit.
– Don’t overripe. If they’re already super soft, they’ll collapse. Save those for cobbler.
– Oil the grates lightly. Sticky peaches are heartbreak peaches.
– Don’t overcook. You want tender with grill marks, not peach soup.
– If no grill, use a ripping hot grill pan or broil cut-side-up for 3–5 minutes.
– Finish with acid and salt—lemon and a pinch of flaky salt make it taste like a chef touched it.

✔Storage Tips

Pop leftovers into a lidded container and refrigerate up to 3 days. They’re surprisingly great cold—slice over yogurt or tuck into oatmeal and pretend you planned it. Reheat in a skillet for a minute or two to wake them up, or microwave in short bursts. Freezing works for smoothies or future jam, but the texture gets mushy if you try to serve them plain after thawing.

✔Variations and Substitutions

– Nectarines work 1:1. Plums too—just shorten the grill time.
– Swap honey ↔ maple syrup ↔ brown sugar. All play nice; adjust sweetness to taste.
– Dairy-free? Use coconut oil and serve with coconut milk ice cream.
– Spice it up: cardamom, ginger, or a tiny grind of black pepper for grown-up vibes.
– Herb moment: thyme or rosemary leaves, finely chopped, added after grilling.
– Boozy glaze: a splash of bourbon whisked into the butter mixture (it cooks off, flavor stays).
– Savory lane: add crumbled feta or blue cheese, toasted walnuts, and balsamic.

Frequently Asked Questions

Easy Grilled Peaches Recipe

Juicy ripe peaches brushed with a honey-butter glaze, lightly charred on the grill, and finished with a sprinkle of cinnamon and vanilla. A fast, summer-perfect dessert or side.

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 ripe peaches halved and pitted
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon unsalted butter melted
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.5 teaspoon pure vanilla extract
• ▢ 0.125 teaspoon kosher salt
• ▢ 1 tablespoon neutral oil for greasing grill grates

Instructions

Preparation Steps

• Preheat grill to medium-high (about 400°F). Clean and oil the grates with neutral oil to prevent sticking.
• Whisk together honey, melted butter, ground cinnamon, vanilla, and kosher salt in a small bowl.
• Pat peach halves dry. Brush the cut sides with half of the honey-butter mixture.
• Place peaches cut-side down on the grill. Cook for 3 to 4 minutes until well-marked and lightly caramelized.
• Flip peaches, brush with remaining glaze, and grill 2 to 3 minutes more until tender but not mushy.
• Serve warm. Optional: top with vanilla ice cream, a drizzle of honey, or fresh mint.

Notes

Choose peaches that are ripe but still firm so they hold up on the grill. Freestone varieties are easiest to pit. For a boozy twist, add a splash of bourbon to the glaze. Great as a dessert or alongside grilled pork or chicken.