Tasty Grilled Peaches in Foil

Here’s my go-to recipe for grilled peaches in foil, with brown sugar and butter that creates a sweet caramel-like sauce, topped with crunchy granola and creamy vanilla yogurt.

These grilled peaches are perfect for summer when peaches are at their best. My kids love helping me wrap them in foil, and it’s become our favorite easy dessert for backyard cookouts. Plus, cleanup is a breeze!

What Kind of Peaches Should I Use?

The key to great grilled peaches is finding fruit that’s ripe but still firm enough to hold its shape on the grill. You want peaches that give slightly when you press them gently, but aren’t so soft that they’ll turn to mush when heated. Yellow peaches and white peaches both work wonderfully for this recipe, so grab whichever looks best at your store or farmers market. If your peaches are a bit underripe, don’t worry – the grilling process and brown sugar will help bring out their natural sweetness. Just avoid peaches that are rock-hard or have any green coloring, as those won’t soften enough during the short cooking time.

Options for Substitutions

This simple grilled peach recipe is easy to customize based on what you have in your kitchen:

• Light brown sugar: You can swap this with regular granulated sugar, honey, or maple syrup. If using honey or maple syrup, reduce the amount to about 2-3 tablespoons since they’re sweeter and more liquid.
• Unsalted butter: Salted butter works fine – just skip the pinch of kosher salt in the recipe. You can also use coconut oil for a dairy-free option.
• Peaches: Make sure your peaches are ripe but still firm enough to hold their shape on the grill. If peaches aren’t in season, try nectarines, plums, or even pineapple slices using the same method.
• Granola: Any type of granola works here, or you can use crushed graham crackers, chopped nuts, or even crumbled cookies for a different crunch.
• Vanilla frozen yogurt: Regular vanilla ice cream, whipped cream, or even mascarpone cheese are all great toppings. You can also skip the topping altogether and enjoy the warm peaches on their own.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with grilled peaches is choosing fruit that’s either too firm or too soft – you want peaches that give slightly when pressed but still hold their shape, as rock-hard peaches won’t soften enough and overripe ones will turn to mush in the foil packets.

Another common error is not sealing the foil packets tightly enough, which lets steam escape and prevents the peaches from getting tender and caramelized, so make sure to crimp the edges well and leave some room inside for air to circulate.

To get the best results, resist the urge to open the packets early to check on them, since this releases all the steam and can add several minutes to your cooking time.

Finally, be careful when opening the hot foil packets after grilling – the steam inside can cause burns, so let them sit for a few minutes and open them away from your face.

What to Serve With Grilled Peaches?

Grilled peaches are perfect as a simple dessert on their own, but they also work great alongside a scoop of vanilla ice cream or frozen yogurt if you want something extra creamy. I love serving them at summer cookouts right after burgers or grilled chicken – the sweetness is a nice way to end the meal without feeling too heavy. They’re also really good for breakfast or brunch served over Greek yogurt with a drizzle of honey, or you can chop them up and add them to pancakes or waffles. If you’re looking for something a bit fancier, try serving them with pound cake or angel food cake and a dollop of whipped cream.

Storage Instructions

Store: Grilled peaches are best enjoyed fresh off the grill while they’re still warm and caramelized. If you have leftovers, you can keep them in an airtight container in the fridge for up to 2 days, though they’ll lose some of that amazing grilled texture.

Make Ahead: You can prep the foil packets with the peaches, brown sugar, and butter a few hours ahead of time and keep them in the fridge until you’re ready to grill. This makes it super easy when you’re hosting and want to get dessert on the table quickly.

Serve: If you’re eating leftover grilled peaches, they’re actually pretty good cold straight from the fridge, especially topped with a fresh scoop of frozen yogurt. You can also warm them up in the microwave for about 30 seconds if you prefer them warm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 470-530
• Protein: 3-5 g
• Fat: 9-12 g
• Carbohydrates: 100-115 g

Ingredients

For the grilled peaches:

• 1/3 cup light brown sugar
• 3 tablespoons unsalted butter, cubed
• 1/4 teaspoon kosher salt
• 4 large ripe peaches, halved and pitted
• 1/2 teaspoon ground cinnamon

For serving:

• 1/2 cup honey-oat granola
• 1 cup vanilla Greek yogurt

Step 1: Prepare the Grill and Foil Packets

• Heavy-duty aluminum foil

Heat your grill to medium-high heat (around 400°F).

While it preheats, cut four 12-inch squares of heavy-duty aluminum foil and lay them out on a clean work surface.

This gives you time to prep while the grill reaches temperature, and having everything ready means you can work quickly once you start assembling.

Step 2: Make the Butter-Sugar Filling

• 1/3 cup light brown sugar
• 3 tablespoons unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

In a small bowl, combine the light brown sugar, cubed unsalted butter, ground cinnamon, and kosher salt.

Stir until the mixture is evenly combined and the butter starts to break down slightly from the warmth of the sugar.

I like to do this step right before grilling so the butter stays cold and doesn’t fully melt—it distributes better into the peach cavities this way.

Step 3: Prep and Fill the Peaches

• 4 large ripe peaches, halved and pitted
• butter-sugar mixture from Step 2

Halve each of the four large ripe peaches and remove the pit from each half using a small spoon or melon baller—you should have 8 peach halves total.

Divide the butter-sugar mixture from Step 2 evenly among the peach halves, pressing it gently into the cavity where the pit was.

The mixture will melt as it cooks and create a sweet, caramelized sauce inside the foil.

Step 4: Assemble and Seal the Foil Packets

• foil squares from Step 1
• filled peach halves from Step 3

Place two filled peach halves, cut-side up, on each foil square.

Fold the foil up around the peaches to create a packet, sealing the edges tightly so steam stays trapped inside during grilling.

I recommend folding the sides up first, then bringing the top and bottom together and rolling the edges over—this creates better steam retention than just crumpling them together.

Step 5: Grill the Peach Packets

• sealed foil packets from Step 4

Place the four sealed foil packets on the grill grate and cook for about 15 minutes total, rotating or moving them halfway through (around the 7-8 minute mark) to ensure even heating.

The peaches will soften and the sugar will caramelize inside the packets while the foil protects them from direct flames.

You’ll hear a gentle sizzle, which means the butter and sugar are breaking down and creating that delicious sauce.

Step 6: Rest, Open, and Assemble

• grilled packets from Step 5
• 1/2 cup honey-oat granola
• 1 cup vanilla Greek yogurt

Remove the packets from the grill and let them sit for 2-3 minutes before carefully opening them (watch out for steam!).

Flip each peach half so the cut-side faces down, nestling it into the caramelized sauce in the foil.

Top each peach with a generous handful of honey-oat granola and a dollop of vanilla Greek yogurt, which will soften slightly from the warmth of the peaches and create a creamy contrast to the warm, caramelized fruit.

Tasty Grilled Peaches in Foil

Delicious Tasty Grilled Peaches in Foil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 halves

Calories: 500

Ingredients Method

Ingredients

  

For the grilled peaches

• 1/3 cup light brown sugar
• 3 tablespoons unsalted butter, cubed
• 1/4 teaspoon kosher salt
• 4 large ripe peaches, halved and pitted
• 1/2 teaspoon ground cinnamon

For serving

• 1/2 cup honey-oat granola
• 1 cup vanilla Greek yogurt

Method

 

1. Heat your grill to medium-high heat (around 400°F). While it preheats, cut four 12-inch squares of heavy-duty aluminum foil and lay them out on a clean work surface. This gives you time to prep while the grill reaches temperature, and having everything ready means you can work quickly once you start assembling.
2. In a small bowl, combine the light brown sugar, cubed unsalted butter, ground cinnamon, and kosher salt. Stir until the mixture is evenly combined and the butter starts to break down slightly from the warmth of the sugar. I like to do this step right before grilling so the butter stays cold and doesn't fully melt—it distributes better into the peach cavities this way.
3. Halve each of the four large ripe peaches and remove the pit from each half using a small spoon or melon baller—you should have 8 peach halves total. Divide the butter-sugar mixture from Step 2 evenly among the peach halves, pressing it gently into the cavity where the pit was. The mixture will melt as it cooks and create a sweet, caramelized sauce inside the foil.
4. Place two filled peach halves, cut-side up, on each foil square. Fold the foil up around the peaches to create a packet, sealing the edges tightly so steam stays trapped inside during grilling. I recommend folding the sides up first, then bringing the top and bottom together and rolling the edges over—this creates better steam retention than just crumpling them together.
5. Place the four sealed foil packets on the grill grate and cook for about 15 minutes total, rotating or moving them halfway through (around the 7-8 minute mark) to ensure even heating. The peaches will soften and the sugar will caramelize inside the packets while the foil protects them from direct flames. You'll hear a gentle sizzle, which means the butter and sugar are breaking down and creating that delicious sauce.
6. Remove the packets from the grill and let them sit for 2-3 minutes before carefully opening them (watch out for steam!). Flip each peach half so the cut-side faces down, nestling it into the caramelized sauce in the foil. Top each peach with a generous handful of honey-oat granola and a dollop of vanilla Greek yogurt, which will soften slightly from the warmth of the peaches and create a creamy contrast to the warm, caramelized fruit.