Grilled Peaches with Cookie Crumble (Print Version)

# Ingredients:

→ Cookie Crumble

01 - 2 tablespoons unsalted butter
02 - 8 speculoos cookies (such as Biscoff), crushed into pieces
03 - 2 tablespoons toasted pecans, pulsed or finely chopped

→ Grilled Peaches

04 - 5 large ripe but firm peaches (or nectarines), halved and pitted
05 - 1 tablespoon unsalted butter
06 - 1 teaspoon brown sugar
07 - ¼ teaspoon ground cinnamon
08 - Cooking spray

→ For Serving

09 - Vanilla ice cream
10 - Flaked sea salt

# Instructions:

01 - In a microwave-safe bowl, melt 2 tablespoons of butter until just liquid. Add the crushed speculoos cookies and pulsed toasted pecans to the melted butter. Using a fork, gently mix the ingredients together until combined and large crumbs form. Be careful not to overmix—you want a variety of crumb sizes for the best texture. Place the crumble mixture in the refrigerator to firm up while you prepare the peaches.
02 - In a small microwave-safe bowl, combine the remaining 1 tablespoon of butter with the brown sugar and ground cinnamon. Microwave in short 10-15 second bursts until the butter is melted. Stir well to dissolve the sugar and create a fragrant cinnamon-butter mixture. Set aside.
03 - Heat an outdoor grill to medium-high heat (around 375-400°F) or preheat an indoor grill pan over medium-high heat. Allow the grill to fully heat before adding the peaches, which ensures proper caramelization and prevents sticking.
04 - Lightly spray the cut sides of the peach halves with cooking spray. Place the peaches on the preheated grill, cut side down. Grill for about 3-4 minutes total, rotating them 90 degrees halfway through cooking to create attractive crosshatch grill marks. The peaches should soften slightly and develop caramelized grill marks, but still maintain their shape. Remove from the grill once they're nicely marked and slightly softened.
05 - As soon as the peaches come off the grill, brush or drizzle the prepared cinnamon-butter mixture over the warm grilled surfaces. The heat from the peaches will help the butter mixture absorb into the fruit, adding flavor and a beautiful shine.
06 - Place the warm, grilled peach halves on individual serving plates or in shallow bowls, cut side up. Remove the cookie crumble from the refrigerator and generously sprinkle it over the peaches. Add a scoop of vanilla ice cream alongside or on top of each serving. Finish with a light sprinkle of flaked sea salt, which enhances all the flavors and adds a subtle crunch. Serve immediately while the peaches are still warm and the ice cream begins to melt.

# Notes:

01 - This no-bake summer dessert combines caramelized grilled peaches with crunchy cookie crumble and creamy ice cream for the perfect hot-weather treat.
02 - The slight bitterness of the speculoos cookies complements the sweet caramelized peaches, while the flaked sea salt adds a sophisticated flavor contrast.
03 - For best results, choose peaches that are ripe but still firm enough to hold their shape on the grill.

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