Grilled Stone Fruit Crumble: A Delightful Summer Dessert

Savor the flavors of summer with this Grilled Stone Fruit Crumble adapted from Feast by Firelight. This delicious recipe combines perfectly ripe stone fruits with a caramelized bread crumble, brought together with a honey-ginger syrup. Whether you’re hosting a summer barbecue or enjoying a quiet evening at home, this dessert is sure to impress.

Looking for a dessert that captures the essence of summer? This Grilled Stone Fruit Crumble is the perfect choice. This recipe highlights the natural sweetness of stone fruits like peaches, apricots, and plums. Paired with a unique bread crumble, caramelized with butter and sugar, and a honey-ginger syrup, this dessert offers a delightful mix of textures and flavors.

Why This Recipe Will Become Your Summer Favorite

• Simple Yet Elegant: With minimal ingredients, this dessert is easy to prepare yet delivers a sophisticated flavor profile.
• Versatile: Use any combination of your favorite stone fruits, and customize the crumble to your liking.
• Naturally Vegetarian: This recipe is vegetarian and can easily be adapted for a vegan diet.

Tips for Getting Kids Involved

• Little Bakers: Let kids help break the bread into crumbs or mix the crumble ingredients together.
• Junior Grill Masters: With supervision, they can assist in flipping the fruit on the grill, making it a fun and educational activity.

Pro Tips for a Perfect Crumble

• Choose Ripe Fruit: The success of this dessert hinges on the ripeness of your stone fruits. Look for fruits with a vibrant color and a sweet, fragrant smell.
• Crumble Consistency: For a crunchier crumble, toast the bread crumbs longer before adding the butter and sugar.

This recipe is summer’s grand finale!

This Grilled Stone Fruit Crumble is the perfect way to celebrate the flavors of summer before you head into autumn. With its combination of sweet, caramelized fruits and crunchy bread crumble, this dessert is sure to become a seasonal favorite. 

More Sweet Treats

• Divine Fig, Walnut, and Sea Salt Brownies
• Rosemary Olive Oil Cake
• Lemon and Cinnamon Candied Apples
• Lemon Curd and Berry Tart with Gluten-Free Pie Crust
• Chocolate Chip Brownie Cookies (Gluten-Free)

Grilled Stone Fruit with Bread Crumble

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Adapted from my cookbook Feast by Firelight: Simple Recipes for Camping, Cabins, and the Great Outdoors.

This recipe celebrates ripe stone fruits like peaches and plums, bringing out their flavor on the grill (I also offer an oven method). While you can skip the honey-ginger syrup, I highly recommend trying the bread crumble. Introduced to me by my friend Stefan, owner of Wide Awake Bakery, bread crumble is a delicious way to use stale bread, caramelized with butter and sugar to create an irresistible topping. Drizzle fresh cream over your dessert, and savor every bite.

• Author: Emma Frisch
• Prep Time: 15 to 20 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 0 hours
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

Bread Crumble

• 4 thick slices stale bread, torn into popcorn-size crumbs
• 4 Tbsp unsalted butter, cut into slices
• 1/2 cup firmly packed light brown sugar

Honey-Ginger Syrup

• 1/4 cup honey
• 1 tsp finely grated fresh ginger
• 1 Tbsp freshly squeezed lemon juice

Grilled Stone Fruit

• 8 whole farm-fresh stone fruits (such as peaches, apricots, nectarines, or plums)
• 1/2 cup heavy cream (optional)

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Instructions

1. In a 12-inch cast-iron skillet or frying pan, toast the bread crumbs over medium heat, stirring frequently, until they begin to brown, about 10 minutes.

2. Reduce the heat to medium-low, add the butter and brown sugar, and stir until the crumbs are coated and the sugar darkens. Continue cooking until the crumbs reach a deep caramel color, 12 to 20 minutes.

3. Transfer the crumble to a bowl and let it cool completely. Store in an airtight container at room temperature for up to 3 days, chill for up to 1 week, or freeze for up to 3 months.

4. In a small pot over medium heat, combine the honey and grated ginger. Cook until the honey becomes liquid, then simmer for an additional 5 minutes. Try not to boil the honey (which will destroy its beneficial properties.)

5. Remove from heat, whisk in the lemon juice, and let the syrup cool. Store in a lidded jar in the refrigerator for up to 1 week.

6. Fire up the grill to medium heat and position the grill grate 4 inches above the coals. Alternatively, you can preheat the oven broiler to high if preparing the stone fruit in the oven.

7. Halve the stone fruits, remove the pits, and toss with the honey-ginger syrup.

8. Using tongs, place the fruit flesh-side down on the grill. Cook until the flesh is scored with grill marks, about 5 minutes. Flip and grill on the skin side until charred, about 5 minutes more, adjusting the grilling time based on your preferred softness. If preparing in the oven, transfer the prepared stone fruit to a baking sheet, charring on both sides for 3-5 minutes; watch closely to prevent from burning.

9. Distribute the grilled fruit into serving bowls, drizzle with heavy cream if desired, and sprinkle generously with the bread crumble. Serve immediately and enjoy!

Notes

Plan Ahead:

• Prepare the bread crumble ahead of time and store it in an airtight container. 
• If you don’t have stale bread, toast fresh bread before breaking it into crumbs.
• Prepare the honey-ginger syrup and refrigerate in an airtight container for up to 1 week. 

Shortcuts: Use store-bought honey-ginger syrup to save time.

Trades & Add-Ons: Add a dash of cinnamon to the crumble for extra warmth.

Dietary Considerations: Use plant-based butter and cream for a vegan option.

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