Blackstone Grilled Peaches with Honey & Brown Sugar
Grilled peaches are the simplest dessert you can make on a Blackstone, and the payoff is completely out of proportion to the effort. The flat top caramelizes the fruit’s natural sugars into a jammy, lightly charred surface that raw peaches can’t touch — and unlike a grill, nothing drips into flames or falls through grates. Ten minutes after dinner comes off the griddle, dessert goes on it.
The formula is butter, honey, brown sugar, and cinnamon on a ripe-but-firm peach, cut-side down on medium-high heat. That’s the whole trick. Serve them warm over vanilla ice cream and watch them disappear.
Ingredients
- 4 ripe but firm peaches, halved and pitted
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Vanilla ice cream, for serving
Instructions
Step 1: Preheat the griddle
Heat the Blackstone to medium-high — 375–400°F. Dessert cooks after dinner on most nights, so if the surface is already hot, just scrape it clean and wipe it with an oiled towel so the peaches don’t pick up burger flavor.
Step 2: Butter the peaches
Halve the peaches along the seam, twist apart, and pop out the pits. Brush the cut sides with melted butter.
Step 3: Char cut-side down
Place the halves cut-side down on the griddle and leave them alone for 3–4 minutes. No peeking, no sliding — that undisturbed contact is what builds the caramelized crust.
Step 4: Flip and sweeten
Flip the halves, drizzle honey into the cut sides, and sprinkle with the brown sugar and cinnamon. Cook 2–3 more minutes until the sugar melts and the peaches soften but still hold their shape.
Step 5: Serve warm
Pull them off and serve immediately over vanilla ice cream, with any caramel left on the griddle scraped over the top.
Tips
Firm peaches only. A peach that yields slightly to a squeeze is perfect. Fully soft peaches turn to mush the moment they hit the heat.
Don’t rush the first side. The char marks and jammy texture come from those undisturbed minutes of contact. If you lift a peach and it’s pale, put it back.
Freestone varieties are easier. Their pits pop out cleanly. Clingstone peaches fight you — if that’s what you have, cut the flesh off the pit in wide slabs and grill those instead.
Not peach season? The same method works on pineapple — see our grilled pineapple — and both are outstanding over a slice of griddled pound cake.
More flat-top desserts: Blackstone Dessert Recipes · Grilled Pineapple · Bananas Foster
Frequently Asked Questions
What temperature do you grill peaches on a Blackstone?
375–400°F — medium-high. Hot enough to char and caramelize the cut side in 3–4 minutes, but not so hot that the sugars burn before the fruit softens.
Do you grill peaches cut-side up or down?
Cut-side down first, and leave them undisturbed for 3–4 minutes. The direct contact with the hot steel is what caramelizes the sugars. Flip once, sweeten, and finish for 2–3 minutes skin-side down.
Should peaches be ripe or firm for grilling?
Both — ripe but firm. You want a peach that yields slightly to pressure. Overripe peaches collapse into mush on the griddle; rock-hard peaches never soften or release their sugars.
What do you serve with grilled peaches?
Vanilla ice cream is the classic — the hot-cold contrast makes the dish. They’re also excellent over griddled pound cake, folded into pancakes, or served alongside pork chops as a sweet-savory side.