Grilled Peaches
Updated Jul 24, 2025
Grilled peaches with a light brush of oil, brown sugar, and cinnamon. Takes no time to prep and about 8 minutes to grill. Serve with ice cream.
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Grilled Peaches are so good!
I started making grilled peaches when I had a few that were just past their prime for eating raw, but still too good to toss. I threw them on the grill for a few minutes, sprinkled with some brown sugar and cinnamon, and that’s pretty much it.
I usually serve grilled peaches with vanilla ice cream if we have it, maybe some granola for crunch. It’s simple and a good way to use up peaches without turning on the oven.
Happy Cooking!
– Yumna
Grilled Peaches Ingredients
- Peaches: Use fresh ripe peaches if you can!
- Oil: Coconut oil adds a nice flavor, but a neutral oil like canola will work well, too. Just make sure it’s an oil that can stand up to high heat.
- Sugar and cinnamon: Light brown sugar and cinnamon add great flavor to the peaches and help to sweeten them a little.
- Toppings: I like to top my peaches with vanilla ice cream, granola, and fresh mint, but fresh basil or sweetened ricotta will be delicious, too.
How to Make Grilled Peaches
Grilled Peach Recipe
Ingredients
- 4 peaches cut in half
- 2 tablespoons coconut oil melted
- 2 tablespoons packed light brown sugar
- ½ teaspoon cinnamon
- Vanilla ice cream for serving
- 2 tablespoons granola for serving
- Fresh mint for serving
Instructions
- Preheat a grill or grill pan to medium-high heat. Brush the peaches with the melted coconut oil liberally, allowing any excess coconut oil to fall over the grill.
- Place the peaches cut side down first on the grill or grill pan, working in batches if needed. Grill for 5 minutes and then flip them over and grill until tender, but still firm, about 3 more minutes.
- Whisk together the light brown sugar and cinnamon, and sprinkle on top of the peaches as soon as you remove them from the grill.
- Serve the peaches with vanilla ice cream and granola, and garnish with fresh mint leaves, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Look for very large freestone peaches. There are two categories of peaches: freestone and clingstone, depending on how the fruit is attached to the pit. Because the pit easily comes off with freestone peaches, they’re much easier to cook with!
- Use a grill pan or non stick pan if you don’t have access to a grill. The taste will be slightly different but the peaches will still soften and caramelize, so the result will be equally delicious!
- Make sure your peaches are ripe. Ripe peaches will have a sweeter flavor than unripe ones. When you gently squeeze them in the palm of your hand, they should give a little, but not be mushy.
- Don’t skip the oil. Brushing the peaches with oil will help conduct the heat as well as protect the flesh. It will also ensure that they don’t stick to your grill.
Comments
Unbelievably yummy! I would recommend that you get the Freestone peaches verses the clingstone. I had a bit of trouble with twisting the pit out but I am definitely going to make this again!
Great tip—thanks, Eileen! So glad you liked the recipe!!
Peaches are my favorite Summer fruit plus adding light Brown sugar and mixture of Saigon cinnamon ,pinch of freshly zested ginger(whisked well together-my own creation)after using pastry brush with coconut oil to the flesh inside the Peach after sliced in half Sounds delish already But grilling Peaches then adding freshly whipped cream on top with just a quick topping of cinnamon and Angels have Stopped singing to Enjoy this Heavenly Dessert
One of my favorites too! I love that!!