Ingredients:

  • 4 medium ripe peaches, halved and pitted (about 800g / 28 oz)
  • 2 tablespoons unsalted butter, melted (30g / 1 oz)
  • 2 tablespoons brown sugar, packed (25g / 0.9 oz)
  • 1 tablespoon lemon juice (15 ml / 0.5 fl oz)
  • 1/4 teaspoon ground cinnamon (1g / 0.03 oz)
  • 1 cup all-purpose flour (120g / 4.2 oz)
  • 1/2 cup granulated sugar (100g / 3.5 oz)
  • 1/2 cup packed light brown sugar (100g / 3.5 oz)
  • 1/2 cup slivered almonds (50g / 1.8 oz), roughly chopped
  • 1/2 teaspoon ground cinnamon (2g / 0.07 oz)
  • 1/4 teaspoon salt (1.5g / 0.05 oz)
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes (113g / 4 oz)

Instructions:

  1. Preheat grill to medium heat (about 350°F / 175°C). Brush peaches with melted butter, then sprinkle with brown sugar, lemon juice, and cinnamon.
  2. Place peaches cut-side down on the grill grates. Grill for 4-5 minutes per side, or until grill marks appear and the peaches are slightly softened. Remove from grill and set aside.
  3. In a large bowl, combine flour, sugars, almonds, cinnamon, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Chill for 15 minutes.
  4. Divide the grilled peaches among the individual skillets. Top each skillet with the almond crumble.
  5. Place the skillets on the grill grates. Close the lid and bake for 20-25 minutes, or until the crumble is golden brown and the peaches are bubbly.
  6. Remove from grill and let cool slightly before serving. The filling will be very hot!