Think outside the box for dessert and try this foil-pack peach crisp. Made on the grill or baked in the oven, this technique yields juicy, caramelized peaches with a crunchy oat-pecan topping. It’s a great way to enjoy a warm, comforting summer dessert without heating your kitchen with the oven—or to serve something special at a backyard barbecue.
What You Need for Foil Pack Peach Crisp
This recipe is remarkably simple and relies on fresh, ripe peaches plus pantry staples. You’ll need tin foil to make individual pouches (or a covered grill-safe dish if you prefer), peaches, and a crunchy topping made from rolled oats, pecans, a touch of flour, cinnamon and maple syrup. The topping sticks together with butter so it crisps up nicely while the fruit steams.
Variations & Substitutions
If you prefer not to use tin foil, a small greased Dutch oven or any covered, oven-safe dish placed on the grill works well. For a gluten-free version, substitute 1:1 gluten-free flour for the all-purpose flour and use certified gluten-free oats. You can swap pecans for walnuts or almonds depending on preference. If peaches are less sweet than expected, add a bit more maple syrup or brown sugar to taste.
Ingredients
- 3 cups chopped peaches (about 4 medium-large peaches, skin on)
- Juice of 1/2 lemon
- 2 tablespoons brown sugar
- 1 cup rolled oats
- 1 tablespoon all-purpose flour (or gluten-free 1:1 flour)
- 1/3 cup pecans, chopped (or walnuts)
- 3 tablespoons maple syrup
- 3 tablespoons butter, slightly softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Instructions (Grill or Oven)
Prep time: 15 mins • Cook time: 22 mins • Total: 37 mins • Serves: 4
- Preheat your grill or oven to 400°F (200°C).
- Make an 8″ x 8″ tin-foil pouch (or use a small greased oven-safe dish with a lid). Spray or grease the interior to prevent sticking.
- Chop the peaches and place them in a large bowl. Squeeze the lemon over the peaches, add the brown sugar, and toss to combine.
- In a medium bowl, combine the oats, flour, chopped pecans, maple syrup, softened butter, cinnamon, nutmeg, and a pinch of salt. Mix until the mixture forms a coarse crumble.
- Layer the peaches and crumble in the foil pouch: start with half the peaches, sprinkle about one-third of the crumble, then add the remaining peaches and top with the rest of the crumble.
- Fold the top of the foil pouch over and seal the edges tightly so steam cannot escape. If using a dish, cover it securely.
- Cook at 400°F for 17–22 minutes, or until the topping is golden and the peaches are bubbling and tender. On a grill, place over indirect heat or on the cooler side.
- Let the foil pack rest for 2–3 minutes, open carefully (steam will be hot), and serve warm with vanilla ice cream or whipped cream if desired.
Tips for Success
- Choose ripe, fragrant peaches for the best flavor. Slightly underripe fruit can be sweeter after baking but may be firmer.
- Keep the peach skins on for texture and color—they soften during cooking and add nutrients.
- Seal foil pouches tightly to trap steam; small holes will cause the topping to dry out instead of crisping.
- If you like a crisper top, open the pouch for the last 2–3 minutes of cooking or transfer to a hot oven briefly to brown the topping.
Serving Suggestions
Serve foil-pack peach crisp right from the pouch or spoon it into bowls. It’s especially delicious with a big scoop of vanilla ice cream or a dollop of whipped cream. For a lighter touch, serve with unsweetened Greek yogurt. This dessert pairs beautifully with outdoor grilled mains and can be plated alongside simple sides for a full BBQ menu.
Storage
Store leftover peach crisp in an airtight container in the refrigerator for up to 3 days. For longer storage, transfer the cooled crisp into a freezer-safe container and freeze for up to one month. Reheat gently in the oven or microwave until warmed through, and refresh the topping briefly under the broiler if you want it crisp again.
FAQ
- Can I make this without a grill?
- Yes—bake at 375–400°F (190–200°C) for about 25–30 minutes, or until the topping is golden and the peaches are bubbling.
- Is this recipe gluten-free?
- Not as written. To make it gluten-free, use certified gluten-free rolled oats and a 1:1 gluten-free flour in place of the all-purpose flour.
- Can I use canned peaches?
- Fresh peaches are recommended for texture and flavor. If using canned peaches, drain them well and reduce added sweetener slightly to avoid an overly sweet or watery filling.
Nutrition (approx.)
Calories: 337 kcal • Carbohydrates: 45 g • Protein: 5 g • Fat: 17 g • Fiber: 5 g • Sugar: 27 g
Nutrition values are approximate and should be used as a guideline.