Ingredients:

  • 6 medium ripe but firm peaches, halved and pitted (about 1.5 kg)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 tablespoon granulated sugar (15 ml)
  • Pinch of sea salt
  • 2 cups fresh blackberries (about 300g)
  • 2 tablespoons granulated sugar (30 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon cornstarch (15 ml)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (3 oz / 85g) unsalted butter, cold and cut into cubes
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon fresh lime juice (15 ml)
  • 1/2 teaspoon lime zest

Instructions:

  1. Preheat the grill to medium heat (about 350-400°F / 175-200°C). Clean and oil the grates.
  2. Brush the cut sides of the peach halves with vegetable oil. Sprinkle with granulated sugar and salt. Place peaches, cut-side down, on the hot grill. Grill for 5-7 minutes, until grill marks appear and peaches are slightly softened. Remove from grill and let cool slightly.
  3. In a mixing bowl, gently combine the blackberries, sugar, lemon juice, and cornstarch. Set aside.
  4. In a separate mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers (or pulse in a food processor) until the mixture resembles coarse crumbs. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Place the grilled peach halves, cut-side up, in the cast-iron skillets (or arrange in the baking dish). Spoon the blackberry filling evenly over the peaches. Sprinkle the crumble topping generously over the fruit.
  6. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the crumble topping is golden brown and the filling is bubbly.
  7. While the crumble is baking, whisk together the honey, lime juice, and lime zest in a small bowl.
  8. Let the crumbles cool slightly before drizzling with the honey-lime mixture. Serve warm.