Grilled Summer Peach and Raspberry Crisp (Gluten-free)
Grilled Summer Peach and Raspberry Crisp is the perfect summer dessert—fresh, juicy fruit meets warm spice and buttery pecan crumble, all baked to golden perfection on the grill. Made with ripe peaches, sweet raspberries, and a hint of vanilla, this easy fruit crisp comes together in a cast iron skillet for a deliciously rustic treat. The crisp topping includes a gluten-free flour option made with Primal Palate all purpose GF flour, making it a great choice for cookouts, BBQs, and gatherings. No oven needed—just smoky, sweet, grilled goodness in every bite!
PREP TIME
25 minutes
COOK TIME
35 minutes
INGREDIENTS
16
Serves: 8
Ingredients
Gluten-free Crisp Topping
- 0.666 cup0.666 cup0.666 cup Pecans, 75g
- 1 cup1 cup1 cup Gluten-Free All-Purpose Flour - Primal Palate, 151g
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Apple Pie Spice - Primal Palate, or cinnamon
- 0.5 cup0.5 cup0.5 cup Brown Sugar, 110g
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted, cold and cut into small cubes
Raspberry Peach Filling
- 2 lb2 lb2 lb Peaches, sliced - approx 9-11 peaches
- 0.666 cup0.666 cup0.666 cup Brown Sugar, 138g
- 2 tsp2 tsp2 tsp Vanilla Bean Paste
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Apple Pie Spice - Primal Palate, or cinnamon
- 1 Tbsp1 Tbsp1 Tbsp Cornstarch
- 12 oz12 oz12 oz Raspberries, Organic
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- In a food processor or blender, combine the pecans, flour, salt, apple pie spice (or cinnamon), and brown sugar. Pulse until the pecans are coarsely chopped. Add the cold butter and pulse until the mixture resembles coarse meal. It should clump slightly when pressed between your fingers. Transfer to a bowl and refrigerate until ready to use.
- Add sliced peaches to a large bowl. Mix in brown sugar, vanilla, lemon juice, salt, apple pie spice, and cornstarch until well combined. Gently fold in the raspberries, being careful not to mash them.
- Preheat your grill to 350–375°F. Pour the fruit mixture into a large cast iron skillet. Top with the chilled crumble mixture. For chunkier pieces, press some of the topping together with your fingers before adding. Place the skillet on the grill and cook with the lid closed for about 35 minutes, or until the topping is golden and the filling is bubbling. Monitor the temperature to avoid burning; aim to keep it around 375°F.
- Let the crisp cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.
Notes
If you don't want to use a gluten-free flour you can substitute 1 cup of regular all-purpose flour.
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About This Recipe
| This is our estimate based on online research. | |
| Calories: | 376 |
| Fat: | 19 g |
| Carbohydrates: | 50 g |
| Protein: | 7 g |
| Cholesterol: | 30 g |
| Sodium: | 240 mg |
| Fiber: | 2 g |
| Sugars: | 31 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Grilled Summer Peach and Raspberry Crisp (Gluten-free)”
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A summer beauty, especially in the peak of the season with the freshest of fruit! YUM!
Oh yes! Peach season in the south is GOLD! Couldn’t resist a recipe highlighting it.