As soon as the first sign of spring rolls around, us Canadians are out there digging out the ol’ barbecue and grilling up a storm. It’s hot, fast, and convenient, so what’s not to love? I’ve tried everything on the grill, from veggies to pizza (SO good), but why stop there? Grill up your favourite fruit and toss on some honey and spices for a quick and delicious summer dessert. The grill adds that smoky goodness to the fruit that pairs so nicely with a cool vanilla ice cream on a hot summer’s night. The best part about this recipe is that it is so so flexible! I had classic stone fruits on hand (plus some rhubarb, yummmm) and I paired those with a pistachio and almond crumble, but I’m anxious to try this dessert with grilled pineapple, and swapping the nuts for a shaved coconut crumble topping instead. Experiment, enjoy, and let me know what you think!
Grilled Fruit With Toasted Almond Crumble
Embrace the BBQ this summer and grill up your favourite fruits for dessert! Serve alongside a super-simple (and kinda healthy!) crumble and your choice of ice cream, Greek yogurt, or mascarpone if you're feeling fancy. Enjoy!
For the crumble topping
- 1/3 Cup Rolled Oats
- 1/3 Cup Whole wheat flour
- 1/3 Cup Nuts, roughly chopped*
- 1/4 Cup Cold, unsalted butter
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
For the Fruit
- A variety of your favourite fruits! I used 2 peaches, 2 nectarines, 1 plum, a stalk of rhubarb and a handful of cherries, but you can use whatever fruits you have on hand! Pineapple would be delicious as well
- 2 tbsp Honey
- 1 tsp Cinnamon
- Mint leaves for garnish
Preheat oven to 325 °F
Combine the dry ingredients for the crumble in a bowl. Use a knife to cube the cold butter, and then work the butter into the crumble mixture with your fingertips until the crumble is in small chunks the size of peas. Work in the honey with your fingers. Spread the crumble evenly on a baking sheet and bake until just starting to turn brown, about 10 minutes. BEWARE, crumble cooks quite quickly. I usually set a 5 minute timer, check on the crumble, and then continue to cook accordingly.
While the crumble cooks, prepare the fruit. Preheat the grill to high heat. Cut the peaches, plums, cherries and apricots in half and remove the pits. Cut the rhubarb into shorter pieces and slice any other fruit you have on hand. Take a piece of aluminum foil and lightly drizzle it with cooking spray or canola oil. Place the foil, oil side up, on the grill, and then place the fruits on top. Note that your fruits may take different times to cook, so adjust accordingly. For example, I let the apricots cook for about 5 minutes each side, while the rest of the fruit only took 2-3 minutes per side. Remove the fruit from the grill and immediately drizzle with honey and sprinkle with cinnamon. Garnish with the crumble and mint leaves, and serve alongside vanilla ice cream, Greek yogurt, mascarpone or whipped cream. Enjoy!
*You can use whatever nuts you can on hand. I had almonds and pistachios, and decided to chop them both up and add them in equal parts. You could use almonds, pecans, walnuts, or whatever you like best!