Grilled Peaches with Yogurt Whipped Cream and Oat Crunch

This easy fruit dessert will become your favorite summer treat. Lemon, honey and brown sugar pair perfectly with the ripe peaches and help them caramelize on the grill. We added a tangy yogurt cream that takes minutes to whip up and a crunchy oat streusel you can make right on the grill.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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Yogurt Whipped Cream:

1/4 cup full-fat plain Greek yogurt

1/2 cup heavy cream

1 teaspoon vanilla bean paste

1 1/2 teaspoons packed light brown sugar

1/2 teaspoon finely grated lemon zest

Oat Crunch:

1 tablespoon unsalted butter

1/2 cup old-fashioned rolled oats

1/4 cup raw slivered almonds

1/2 teaspoon kosher salt

2 tablespoons honey

1 tablespoon packed light brown sugar

6 fresh basil leaves, thinly sliced into ribbons


2 teaspoons packed light brown sugar

2 tablespoons freshly squeezed lemon juice

2 tablespoons honey

4 firm-ripe peaches,


  1. Prepare a grill for medium-high heat.
  2. For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
  3. For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
  4. For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
  5. Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
  6. Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.