Name: Grilled Peaches with Gingersnaps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 firm peach, halved and pitted; 1 teaspoon canola oil; 2 tablespoons brown sugar; 4 scoops vanilla fat‑free frozen yogurt; 2 gingersnap cookies, crumbled

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Short description

I recently tried a simple yet delicious dessert: grilled peach halves topped with brown sugar, vanilla frozen yogurt, and crumbled gingersnap cookies. The warm, tender peaches paired with sweet and crunchy toppings create a perfect summer treat.

Grilled Peaches with Gingersnaps

Why I’ll Love This Recipe

I love this recipe because grilling brings out the natural sweetness and juiciness of the peaches, while the brown sugar caramelizes beautifully. I put creamy frozen yogurt on top, and the gingersnap crumbles add a delightful snap and warm spice. It’s quick, elegant, and satisfying without feeling heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 firm peach, halved and pitted
1 teaspoon canola oil
2 tablespoons brown sugar
4 scoops vanilla fat‑free frozen yogurt
2 gingersnap cookies, crumbled

Directions

I preheat an outdoor grill for high heat and lightly oil the grate.
I brush the cut sides of the peach halves with canola oil.
I grill the peaches, cut‑side down, until tender and warmed through—about 10 minutes.
I place each peach half on a plate skin‑side down, then sprinkle with brown sugar; I let it melt naturally or use a small torch to caramelize the sugar.
Finally, I serve each peach with two scoops of vanilla frozen yogurt and top with crumbled gingersnap cookies.

Servings and timing

I learned the recipe serves 2 people and takes about 20 minutes total (10 minutes prep + 10 minutes cooking).

Variations

I sometimes swap vanilla frozen yogurt for vanilla ice cream (regular or dairy‑free) for richer indulgence.
I can add a pinch of cinnamon or nutmeg with the brown sugar for extra warmth.
For a tangy twist, I serve with plain Greek yogurt drizzled with honey instead of frozen yogurt.
I incorporate chopped nuts like pecans or walnuts for crunch, or swap gingersnaps for spiced ginger biscuits.

storage/reheating

I recommend eating these right away for the best texture—warm peaches and cold yogurt contrast nicely.
If I have leftovers, I store peach halves separately in an airtight container in the refrigerator for up to 1 day.
To reheat, I gently warm peaches on a skillet or under the broiler for a minute or two—just enough to soften and caramelize without drying out.
I don’t store with the frozen yogurt or crumbled cookies, as they’ll lose texture and freshness.

FAQs

Can I use regular ice cream instead of frozen yogurt?

Yes, I often use regular vanilla ice cream for a creamier, richer flavor—it melts beautifully over the warm peaches.

How do I pick the best peaches for grilling?

I choose firm, ripe peaches—freestone is ideal because the flesh separates from the pit easily and holds its shape better when grilled.

Can I grill peaches on a stovetop or grill pan?

Absolutely—I’ve grilled them on a stovetop grill pan over medium‑high heat with great results. I brush with oil and follow the same method.

What if my peaches are very ripe and soft?

If they’re too soft, they may collapse on the grill. I suggest slightly underripe (but flavorful) peaches for better texture and grilling ease.

Is there a good non‑dairy option for the frozen yogurt?

Yes, I use coconut milk or other dairy‑free vanilla ice creams and gluten‑free ginger cookies, and the dessert is just as delicious.

Conclusion

I’m always impressed by how this dessert looks and tastes with so little fuss. Warm, juicy peaches grilled to caramelized perfection, dolloped with cold frozen yogurt (or ice cream), and finished with crunchy spiced cookies—it’s simple, elegant, and perfect for a summer evening treat.