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Grilled Peaches with Gingersnaps

Grilled Peaches with Gingersnaps

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A light summertime dessert. The gingersnaps give a little crunch and add some snap.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet


  1. Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
  2. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
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Great recipe and a nice ending to a bbq meal! You don't have to feel guilty about this especially with the fat free vanilla frozen yogurt! The gingersnap cookies were a nice touch and gave it a really nice crunch. I wouldn't change a thing.

Kim G

Very good, I just used my grill pan and it worked really well:)


My family thought I was crazy when I plunked peaches on the grill midway through dinner. But, their mouths were watering as they watched me pile on the brown sugar, vanilla bean ice cream, and cookie crumbs! Even my non-peach-eater asked for a bowl. This was the perfect end to a summer meal. Thanks so much for sharing!