Grilled Peaches with Gingersnaps
By
Emerald U.
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The perfect end to a summertime meal? A warm, juicy peach topped with cool, creamy yogurt and a little cookie crunch. This easy treat feels special, yet it’s ready in minutes—whether you’ve got a grill, oven, stovetop, or just a microwave.
Ingredients (Serves 2):
Directions:
Grill method:
Ingredients (Serves 2):
- 1 firm peach, halved and pitted
- 1 teaspoon canola oil
- 2 tablespoons brown sugar
- 4 scoops vanilla fat-free frozen yogurt
- 2 gingersnap cookies, crumbled
Directions:
Grill method:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Brush peach halves with canola oil.
- Place cut-side down on the grill; cook until tender and warmed through, about 10 minutes.
- Sprinkle with brown sugar so it melts slightly (or use a small torch for caramelization). Serve warm with frozen yogurt and crumbled cookies.
- Preheat oven to 400°F (200°C) or heat a nonstick skillet or grill pan over medium heat.
- Brush peach halves with canola oil.
- Oven: Place cut-side up in a baking dish; bake for 12–15 minutes until tender.
Stovetop: Place cut-side down in the pan; cook 3–4 minutes per side until warmed through and lightly browned. - Sprinkle with brown sugar, let melt, then serve with yogurt and cookie crumbles.
- Brush peach halves with canola oil and place cut-side up in a microwave-safe dish.
- Microwave on high for 1–2 minutes, just until warmed.
- Sprinkle with brown sugar and microwave 10–15 seconds more to help it melt.
- Serve warm with yogurt and cookies.