Grilled Individual Peach Crisp

12 Sep

Every Sunday morning we pile into the car and head off to the Coquitlam Farmers Market.

There is always fresh fruit and vegetables, baked goods, beef, kettle corn and hand made crafts.  I love dealing with vendors.  Seeing dirt under their nails and working with their families gives me a whole new perspective on food.  We love the farmers market.  I really believe that eating local and knowing where your food comes from is such an important part of who we are.  If you are what you eat don’t you want to know where you come from?

 a little wisdom from our meat guy

The first time we went we decided to buy ground beef from Barrie of Redl Farms.  He and his wife drive down from their ranch near Willams Lake, BC and sell their beef to us city folks.  He is a real rancher with a cowboy hat and everything!!!  It changed the way I will forever view beef.  The beef smells better, the color is more vibrant and it doesn’t shrink.  It has this deep real taste.

This week at the market the corn was out and the peaches were fresh and the peppers were plentiful.

The weather has been amazing here lately.  It was 29 C/ 84 F here yesterday.  I wasn’t about to turn on the oven so I decided to use the grill.  I saw these over on Joy the Baker.  I slightly adapted the crumb recipe and she did hers in the oven.



These are super simple and perfectly summer.  You can make 1 or 10 just as easily.  Everyone loved them.  I will be making these again no questions about it.  You just use the bbq after you’ve grilled your dinner.  Oh and you must, must have vanilla ice cream with it.

2 fresh ripe peaches halfed and pitted.
1/2 c all-purpose flour
1/2 c packed light brown sugar
1/4 c oats – quick cooking or old fashioned
1/2 teaspoon ground cinnamon
pinch of salt
2 tablespoon shredded coconut
1/3 c tablespoons cold butter, cubed
1 tbs butter for rubbing on the peaches
tin foil for wrapping

If your grill is already on just turn in to low.  If not them preheat to 300 F.

In a medium bowl mix cold butter, flour, oats, brown sugar and coconut with your hands until the butter is pea sized.  

Scoop out the rest part of the peach and rub lightly with butter.  Place on grill face down for 5 minutes.  Remove from the grill and place face up on a square of tin foil and place 1/4 of the crumb mixture on top of the peach pressing down.  Wrap tightly and place on the bbq, off the direct heat for 30 minutes.  Keep the bbq at between 300 F and 325 F.  The peach should be soft but not mushy when done.

Scoop vanilla ice cream on top and serve warm.


2 Responses to “Grilled Individual Peach Crisp”

  1. Tina September 12, 2011 at 10:58 am #

    I have seen the peaches turn from little plum like things to big and juicy-the season is right for them. Love the purist approach of the crisp here-no pan, no sauce only a cooked peach with a crispy topping. Just thinking about it makes my mouth water. Great post.

  2. Mis-Cakes September 12, 2011 at 5:36 pm #

    thanks Tina! IF there is any left over they are great for breakfast.

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