When peaches are in season, and so ripe that the juice runs down your are, you have to eat them raw over a kitchen sink.  But if your peaches are still a tad hard, this is a perfect way to coax the best flavor out of them.  Grilled peach halves are stuffed and topped with a nubby crumb topping.  Baked in the grill, they taste like pie without the extra work of making a pie!

Grilled Peaches with Crumb Topping—Tastes like Pie!

Serving Size - 4 people

Ingredients

Topping 1½ cups firmly packed light brown sugar 1½ cups all-purpose flour 1½ cups regular or quick-cooking oatmeal (not instant) ¾ cup unsalted butter, softened, cut into 10-12 pieces 1/3 cup coarsely chopped pecans, optional 1 teaspoon ground cinnamon ½ teaspoon kosher salt 4 whole unpeeled peaches, ripe but still firm Olive oil Brown sugar or Sugar in the Raw (castor sugar) 4 tablespoons Grand Mariner or other liquor such as Bourbon Best-quality vanilla ice cream, optional

Instructions

Grilling Method: Direct/Medium-Low Heat

In a large bowl combine the topping ingredients. Work in the butter until the mixture resembles large, coarse bread crumbs. Sprinkle topping in a single layer on a cookie sheet. Bake in a preheated 300°F oven for 30 minutes. Set aside and let cool completely. When cool, break up into pieces and store in an airtight container until ready to use.

Just before serving, cut peaches in half and remove pit. Brush cut side with olive oil and sprinkle with brown sugar. Place peach halves cut side down on a clean cooking grate. Grill for about 4 minutes or until well marked.Make sure the grill is not too hot, or the sugar will burn. Turn the peaches over and grill for another 4 minutes or until peaches are soft and warm through. Remove from grill to a clean platter and place ½ tablespoon of Grand Marnier or Bourbon into the cavity of each peach half. Sprinkle with the crumb topping and serve immediately with or without vanilla ice cream.

ALL RECIPES ©ELIZABETH KARMEL 2020