Still savoring summer with peachy dessert

Summer may be packing up its beach towels and making room for backpacks and lunchboxes, but before we wave it goodbye, let’s fire up the grill one more time.

School may be starting and the days are getting a touch shorter, but peaches are still strutting their stuff at the farmers market, and they’re at their sweetest right now.

And, really, is it even summer if you haven’t had peach juice running down your chin at least once?

Let’s fix that with a dessert that captures every last golden drop of sunshine: Brown Sugar Cinnamon Grilled Peaches with Graham Cracker Crumble.

Grilling brings out the natural sugars in the fruit, adding a whisper of smokiness that plays beautifully with the warm spice of cinnamon and the rich caramel notes of brown sugar.

Then, just when you think it can’t get any better, along comes the buttery crunch of graham cracker crumble for texture and a little nostalgia.

Serve them warm from the grill with a scoop of vanilla ice cream, and you’ve got a farewell-to-summer treat that’s equal parts cozy and fresh. One bite and you’ll be glad we didn’t put the grill away just yet.

Let’s squeeze every last drop out of the season, because summer may fade, but this flavor is worth remembering — long after the grill is cold.

Brown Sugar Cinnamon Grilled Peaches

Ingredients

2 tablespoons butter, melted

1/4 cup brown sugar

1/2 teaspoon cinnamon

Pinch salt

6 to 8 peaches or nectarines

4 teaspoons oil

Vanilla ice cream, for serving, optional

Procedure

If you’re serving the crumble, make that first and set aside. Preheat grill or grill pan to medium heat, about 375 to 400 degrees. Clean and generously oil the grill.

Meanwhile, in a small bowl, melt the butter. Add the brown sugar, cinnamon, salt and stir to combine. Set aside.

Next, prepare the peaches. Halve the peaches and remove the pits. Brush the cut sides and the skins with oil. Peeling isn’t necessary because the skin will loosen during cooking, but if you want to peel them, knock yourself out.

Place peaches cut sides down on the grill. Cook peaches undisturbed until grill marks appear, 4 to 5 minutes. Turn the peaches over and cook until tender, 4 to 5 minutes more.

Fill the well of each peach with a spoonful of the brown sugar and butter mixture. Remove to a platter when done.

Note: The oil helps stop the peaches from sticking to the grill. Neutral flavored oil is preferred. Use grapeseed or canola for no flavor or olive oil or coconut oil for a hint of flavor.

Graham Cracker Crumble

Ingredients

3 sheets of graham crackers, cinnamon grahams are great

1/4 cup brown sugar

1/8 teaspoon ground cinnamon

Pinch salt

2 tablespoons butter, melted

1 teaspoon vanilla extract

Procedure

Preheat oven to 350 degrees. Line an 8 x 8 pan with parchment or use cooking spray.

Place graham crackers in a zip-top bag and crush into large crumbs with a rolling pin, or your stressed-out hands in need of a constructive outlet.

You can finish this in either a bowl or right in the bag. Add the brown sugar, cinnamon, salt, vanilla and melted butter. Stir or smush to combine.

Place mixture into prepared pan, spreading into an even layer. Bake 8 to 10 minutes or until crisp and golden brown. Smell that? It’s all about this crumble.

To serve, top each grilled peach half with a scoop of ice cream and sprinkle some crumble on top.