Grilled Peaches with Frozen Yogurt and Molasses Cookie Crumble

Keep the grill warm the next time you're dining outside, and enjoy this fruity dessert, made even richer with Betty Crocker molasses cookie topping.

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 6


pouch (17.5 oz) Betty Crocker™ molasses cookie mix
cup butter or margarine, softened
tablespoon water
cup packed brown sugar
teaspoon ground cinnamon
tablespoons butter, softened
unpeeled peaches, cut in half, pitted
pint (2 cups) vanilla frozen yogurt
cup fresh blackberries

  • 1 Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, 1/2 cup butter, the water and egg until dough forms. Drop dough by tablespoonfuls onto ungreased cookie sheet, making 18 cookies.
  • 2 Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • 3 Meanwhile, heat gas or charcoal grill. In small bowl, mix brown sugar, cinnamon and 2 tablespoons butter; set aside. Carefully brush oil on grill; place peach haves, cut sides down, on grill over medium-high heat. Cook uncovered about 5 minutes until peaches start to soften. Turn peaches over; spoon brown sugar mixture into centers. Cook 5 minutes longer; remove from grill.
  • 4 Place 1 peach half in each of 6 dessert bowls. Top with scoop of frozen yogurt. Divide blackberries among bowls. Crumble 1 molasses cookie over top of each; serve 2 cookies on the side.

Expert Tips

Blueberries or raspberries can be substituted for the blackberries.

If you have leftover peaches (or want to grill some extras), refrigerate for another use. They make a great salad—chop the peaches and serve on mixed greens with crumbled blue cheese and balsamic vinaigrette dressing.