Print Options:

Grilled Peach Blackberry Crumble

    Blackberry mix
  • 4 peaches, split and pit removed
  • 1 pint blackberries mixed with 3 Tbsp Sugar in the Raw
  • Madeira wine for drizzling
  • Crumble
  • 1 cup oats
  • 1/2 cup chopped pecans
  • 2 tablespoons oil
  • 3 tablespoons agave syrup
  • Coconut Whipped "Cream"
  • 1 can coconut milk, chilled in the refrigerator overnight
  • 3 tablespoons sugar
  • Vanilla to taste
  1. Make the blackberry mix

    Drizzle peaches with Madeira and sprinkle with 2 Tbsp sugar. Let sit for 30 minutes, then grill 4 minutes per side. Fill with blackberry mix. 

  2. Make the crumble

    Toast oats and pecans in oil. Add syrup, then bake at 350 for 15 minutes. Cool, break into pieces and sprinkle over peach berry mix.

  3. Make the "cream"

    Scoop out solid coconut and leave the water behind. Put in a chilled mixing bowl. Add sugar and vanilla, whip on high for 4 minutes until stiff, and chill. Top peaches with coconut whipped “cream.” 

Chef Jon Davies
Chef Jon Davies
Executive Chef