Browned Butter Grilled Peaches with Cinnamon Toast Brioche Crumbs – Sweet summertime peach halves, grilled and finished with a drizzle of browned honey butter that’s swirled with both vanilla and cinnamon. Each grilled peach is topped with ice cream and sweet, buttery, cinnamon “toast” brioche breadcrumbs.
Ingredients:
Cinnamon Toast Brioche Crumbs:
- 4 slices brioche bread torn or pulsed into fine crumbs (about 2 cups of crumbs)
- 4 tablespoons salted butter melted
- 2-5 tablespoons cinnamon sugar to your taste, plus more for serving
Browned Butter Grilled Peaches:
- 4 tablespoons salted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 ripe but firm peaches or nectarines, halved + pit removed
- vanilla ice cream for serving
Instructions:
1. To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.
2. To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.
3. To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!
Notes:
*To make breadcrumbs, pulse the bread slices in a food processor until you have fine crumbs. Alternately you can tear the bread into fine crumbs with your hands.
More Recipe Suggestions:
Peach and Cream Cheese Pound Cake Trifle
Top Dessert Recipes – Best of the Best on Pinterest
Browned Butter Grilled Peaches with Cinnamon Toast Brioche Crumbs
Equipment
- Baking Sheet (I like Nordic Ware, they don't twist/warp)
- Large Cast Iron Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Large Cast Iron Grill Pan (option to grilling)
Ingredients
Cinnamon Toast Brioche Crumbs:
- 4 slices brioche bread torn or pulsed into fine crumbs (about 2 cups of crumbs)
- 4 tablespoons salted butter melted
- 2-5 tablespoons cinnamon sugar to your taste, plus more for serving
Browned Butter Grilled Peaches:
- 4 tablespoons salted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 ripe but firm peaches or nectarines, halved + pit removed
- vanilla ice cream for serving
Instructions
- To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.
- To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.
- To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!
