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Grilled Peaches with Cinnamon and Brown Sugar

Grilled peaches with cinnamon and brown sugar caramelize fast, turning the cut side deep amber and sticky. Halved peaches are brushed with melted butter, then grilled and topped with a simple cinnamon-sugar glaze before serving with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 3 peaches ripe, halved and pitted
Cinnamon sugar
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
Butter
  • 1 tbsp butter melted

Equipment

  • 1 grill

Method
 

Prep and season
  1. Preheat the grill to medium heat, aiming for steady warmth without flare-ups. Look for consistent heat across the grates.
  2. Mix together the brown sugar and ground cinnamon in a small bowl until evenly combined. The mixture should look uniform in color.
  3. Brush the cut side of the peaches with melted butter. You should see a light, glossy coating on the cut surfaces.
Grill and caramelize
  1. Grill the peaches cut side down for 3 minutes. The cut side should begin to darken to deep amber.
  2. Flip the peaches over and sprinkle with the cinnamon sugar mixture. The sugar should sit on the surface and start to moisten.
  3. Continue grilling for 2 to 3 minutes, until the sugar begins to caramelize, then serve immediately. The glaze should look sticky and glossy.

Notes

For best caramelization, keep the peaches cut side down long enough to deepen to amber, but avoid overcooking so they stay juicy. Store leftovers in the refrigerator up to 2 days; rewarm briefly on the grill or in a hot skillet for 1 to 2 minutes. Freezing is not recommended because the fruit texture softens. For a dairy-free option, swap the butter for melted coconut oil.