Grilled Peaches with Gingersnaps

Grilled Peaches with Gingersnaps

14 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  EJNewman

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

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Adjust Servings

Original recipe yields 2 servings



  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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Reviews (14)

Rate This Recipe


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

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!

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Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet



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Double Dare Peaches


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Grilled Peaches