Name: Grilled Peaches with Blackberry Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Plant-Based
Ingredients: 4 peaches, pitted and halved; 1 heaping tablespoon melted coconut oil; 2 cups blackberries; 1 tablespoon fresh lemon juice; 2 tablespoons maple syrup (more to taste); Pinch ground cinnamon; Pinch sea salt; Whipped coconut cream, for serving; Granola, for serving

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Grilled Peaches with Blackberry Sauce is a vibrant and healthy dessert that’s packed with summer flavor. Juicy, caramelized peaches paired with tangy blackberry sauce and topped with creamy coconut whip and crunchy granola—this is a plant-based treat that looks and tastes gourmet.

Why You’ll Love This Recipe

It’s easy to make, naturally sweet, and perfect for summer grilling season. The warm grilled peaches pair beautifully with the cold whipped topping and tart blackberry sauce. This dessert is dairy-free, gluten-free, and ready in under 20 minutes.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

4 peaches, pitted and halved
1 heaping tablespoon melted coconut oil
2 cups blackberries
1 tablespoon fresh lemon juice
2 tablespoons maple syrup (more to taste)
Pinch ground cinnamon
Pinch sea salt
Whipped coconut cream, for serving
Granola, for serving

Directions

Preheat grill: Set grill to medium-high heat.
Prep peaches: Rub cut side of each peach half with a bit of melted coconut oil.
Grill: Place peaches cut side down on the grill. Cook for 5–10 minutes until grill marks appear and peaches are softened but not mushy.
Make sauce: While grilling, blend blackberries, lemon juice, maple syrup, cinnamon, and salt in a blender until smooth. Taste and adjust sweetness if needed.
Serve: Plate warm peach halves. Drizzle generously with blackberry sauce. Top with whipped coconut cream and a sprinkle of granola. Serve immediately.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Fruit swap: Try plums, nectarines, or apricots instead of peaches.
Nutty crunch: Replace granola with crushed almonds, pecans, or pistachios.
Herbal twist: Add a touch of fresh thyme or basil to the blackberry sauce.
Ice cream upgrade: Replace coconut cream with a scoop of dairy-free vanilla ice cream.

Storage/reheating

Blackberry sauce: Store in a sealed container in the fridge for up to 1 week.
Peaches: Best grilled fresh. Leftovers can be reheated gently on the grill or in a skillet.
Coconut cream: Whip and refrigerate for up to 3 days. Re-whip briefly before using.

FAQs

1. Do I need to peel the peaches?

No—the skin helps hold them together while grilling.

2. Can I use frozen blackberries?

Yes—thaw them before blending for a smooth sauce.

3. What’s the best granola for this recipe?

Choose a plain or lightly sweetened granola so it doesn’t overpower the fruit.

4. Is this recipe vegan?

Yes—all ingredients are plant-based.

5. Can I make this without a grill?

Yes—use a grill pan or broil peaches in the oven.

6. How do I thicken the blackberry sauce?

Simmer on the stove for a few minutes or add a bit of chia seeds and let it set.

7. Can I make this ahead?

The sauce and coconut whip can be prepped in advance. Grill peaches just before serving.

8. What kind of coconut cream works best?

Use chilled full-fat coconut milk—scoop and whip only the solid cream layer.

9. Is this gluten-free?

Yes—ensure your granola is certified gluten-free.

10. Can I use honey instead of maple syrup?

Yes—if not vegan, honey is a good alternative sweetener.

Conclusion

Grilled Peaches with Blackberry Sauce is the perfect way to showcase seasonal fruit in a simple, elegant dessert. With creamy, crunchy, and juicy textures in every bite, it’s a dish you’ll want to make all summer long.

Maggie