Grilled Brown Butter Peach and Pineapple Sundaes

This summer, I wanted to come up with a recipe that you can make completely on the grill outside (or indoors if that’s more your jam). Whether you’re entertaining outdoors or on a camping trip, I’ve got you covered with this ultimate treat to help cool you down. I’ve teamed up with my friends over at GO BOLD WITH BUTTER to bring you these Grilled Brown Butter Peach and Pineapple Sundaes! Grilled peaches and pineapple are brushed with brown butter and served alongside ice cream, whipped cream and a brown butter streusel. They’re like a grown up sundae that you’ll want to make again and again all season long.

Let’s start by browning some butter. Place the butter in a heat-safe ramekin or small skillet and set on a preheated outdoor grill. Cook, stirring often, until the butter has browned, about 8 to 10 minutes.

**Note: If making this indoors with a stove-top grill pan, just brown the butter in a skillet on the stove over low heat. Remove and allow to cool slightly.**

To make the streusel, in a medium bowl, combine the flour, granulated sugar, brown sugar, salt, cinnamon, ginger, and nutmeg.

**Tip: I really despise pre-ground nutmeg. It’s one of the things I highly recommend that you do yourself. Get yourself a microplane and some fresh nutmeg pods and always grate it fresh. The flavor is so much better than the store-bought powdered stuff.**

Add 4 tablespoons of the cooled browned butter from earlier and stir until the mixture resembles coarse crumbs. Stir in the oats and chopped nuts, if using.

Cut a large piece of aluminum foil, fold it in half and then crimp the edges up to create a make-shift dish. Transfer the streusel to the foil and spread out evenly. Set aside.

**Note: If you’re doing this indoors, I’d recommend just baking the streusel (on a parchment lined baking sheet) at 350°F for about 5 to 8 minutes, tossing every now and then. If you don’t want to turn on the oven, you can also cook it in a nonstick pan over low heat.**

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Brush the sliced peaches and pineapple on both sides with the remaining browned butter, saving some for when the fruit finishes cooking. 

Place the foil with the streusel on one side of the hot grill. On the other side, arrange the fruit in a single layer. Cook until the fruit develops grill marks and softens slightly, about 3 to 4 minutes per side. Cook the streusel, stirring often, until golden brown, about 8 to 10 minutes.

Transfer the fruit and streusel onto a baking sheet or platter. Brush the fruit with the remaining browned butter, pour the streusel into a dish and set both aside to cool slightly. Once cooled, slice the fruit into large chunks.

To assemble the sundaes, scoop the ice cream into individual serving dishes. Top each with fruit, whipped cream and streusel. Serve immediately and enjoy!

You’ve gone through all the trouble of making whipped cream, grilling fruit, making a streusel, so don’t feel bad about using store-bought ice cream. I used a honey graham cereal milk ice cream I found at the store (which was delicious with this combination of browned butter fruit and streusel), but these sundaes would also be just as good with vanilla bean or french vanilla ice cream as well!

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This recipe makes six smaller sundaes with a bit of fruit leftover, but of course you can always make them slightly bigger and load up on the extra fruit and streusel. It’s summer, let’s live a little.

If you don’t want to go through the trouble of making the streusel (sometimes we don’t have that much time, I get it) then you can totally omit it and just toast up some walnuts or pecans, give them a chop and sprinkle those on the sundaes instead. It’s really just about adding a bit of crunchy texture to it. Some crushed up gingersnaps would also be delicious.

You can grill up the fruit and streusel ahead of time and just have them ready until you’re ready to assemble the sundaes. But I do recommend assembling while the fruit is still slightly warm because it’ll melt the ice cream a bit and it’s really good.

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Don’t let summer slip away without giving these sundaes a try. They’re the ultimate summer dessert, whether you make them outside on the grill or indoors on the stove. You can’t go wrong either way. Let me know what you think below. As always, thank you so much for reading and following along.

**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**