This recipe for Grilled Flatbread is SO simple and versatile! It’s the perfect base for sandwiches, pizzas, wraps, and more. With an option using store-bought dough, you’ll want to make this every week in the summer!
Details and Ingredients for Grilled Flatbread
- 1 1/3 cups warm water (320 milliliters)
- 1 package instant yeast (2.25 teaspoons)
- 1 TBS granulated sugar (13 grams)
- 1 tsp kosher salt
- 6 TBS olive oil, divided (90 ml)
- 3 1/2 cups all purpose flour (438 grams)
Love grilling? Be sure to try these other grilled recipes next:
How to Make Flatbread from Pizza Dough At Home
- Whisk water, yeast, and sugar together in a bowl or the base of a stand mixer. Cover and let rest for a couple of minutes.
- Next, add salt, olive oil, and flour. If you’re using a stand mixer, attach the dough hook and let it run on low speed for 5 minutes. It should become a cohesive mixture that wants to stick to itself. If you are not using a stand mixer, sprinkle a bit of flour on a clean surface and knead with your hands for 8-10 minutes.
- Lightly grease a large bowl and add dough to it. Drizzle a tiny bit more olive oil on top of the dough, cover the bowl with a clean kitchen towel, and let rest in a warm area of your kitchen for 60-90 minutes. It should about double in size. If your house is cold, I recommend turning on your oven light (while keeping the oven heat off!) and letting the dough bowl stay cozy in there.
- Your dough is now ready to grill! If you’d like to save the dough for another time, feel free to add to an oiled bag and freezer for up to a few months. It will also keep for a few days in the fridge. This recipe makes enough for two flatbreads or pizzas, so I recommend separating it into two portions prior to storing.
- Heat one side of your grill to medium high. Close the lid and let it come to temperature for a few minutes. In the meantime (if you’re using the full dough recipe), divide it into two sections. Using your hands, stretch the dough to an oblong circle.
- Spread 1-2 TBS of olive oil on both sides of each oval. Carefully lay each on top of the grill grates, sprinkle with a bit of salt, and close the lid. Let cook for 3-5 minutes. Using tongs or a fork, flip the flatbread and cook for the same amount of time on the other side. A good way to tell that the dough is ready to flip is that it will easily come off of the grates (without sticking) and will have a crispy base.
- Remove from the grill, let cool for a couple of minutes, and serve warm with tomato salad (recipe coming soon), dip, or fresh herbs!
Is yeast essential for pizza dough or can I skip it?
Yeast is the best way to rise this kind of flatbread, but I did some research and there are a few options if you are all out of yeast at home.
Yeast Alternatives for Making Dough
- Baking powder: A one-to-one ratio of baking powder can be substituted for yeast; it will not rise quite as nicely but will help with leavening in a standard dough recipe. Baking powder is normally sold as “double acting” as it will react up contact with liquid and then once heated. For this reason, resting the dough for an hour to rise is not necessary, if you choose to go this route!
- Sourdough starter: Since sourdough is a natural leavening agent, it can be substituted for yeast in many bread recipes. To do this, add one cup of starter to replace every packet of yeast used in a recipe (normally about 2 teaspoons of yeast).
Can you keep flatbread dough in the fridge?
Yes. This dough will keep for 2-3 days in a sealed bag or container in the fridge. It’s best to add a bit of oil to the container to prevent sticking.
Can you freeze flatbread dough?
Yes. To freeze pre-made dough, add to a freezer-safe container or bag with a bit of oil to prevent sticking. To thaw, remove from freezer a few hours before you plan to use it. To speed up the thaw, place the container (while still sealed) in a large bowl with warm water.
Where can I buy flatbread pizza dough?
Trader Joe’s sells pre-made dough for around $1.00/pound. It’s stocked in their refrigerated section (near the cheese). To make this recipe using pre-made dough, just skip to the grilling portion of the recipe card below. For more tips like this, check out my post of 30 Favorite Budget Finds from Trader Joe’s.
How to Cook Flatbread Pizza on the Grill
- Spread 1-2 TBS of olive oil on both sides of each oval. Lay each on top of the grill grates, sprinkle with a bit of salt, and close the lid. Let cook for 3-5 minutes.
- Using tongs or a fork, flip the flatbread and cook for the same amount of time on the other side. A good way to tell that the dough is ready to flip is that it will easily come off of the grates (without sticking) and will have a crispy base.
- Remove from the grill, let cool for a couple of minutes, and serve.
This easy recipe for Bourbon Peach Crumble with Brown butter is full of fresh summer flavors! Made with juicy fresh peaches and a crispy oat topping, it’s a simple and healthy yet decadent dessert that will wow anyone. Serve it with vanilla ice cream for a crowd-pleasing treat! The recipe includes vegan and gluten-free options.
Today’s post is another all-time favorite crumble recipe! It’s very similar to this brown butter rhubarb crumble recipe, but uses fresh peaches and a hint of bourbon.
Love peaches? Be sure to check out this roundup of all my favorite peach recipes!
Ingredients Needed for Bourbon Peach Crumble
This recipe comes in two parts, the fruit base and the crumble topping. Ingredients are as follows:
- 6-8 medium-sized, ripe peaches (around 6 cups sliced)
- 1/4 cup bourbon whiskey (optional but recommended)
- 1 TBS pure vanilla extract
- 1 TBS cornstarch or arrowroot, to thicken
- 2 TBS brown sugar (optional if your peaches are very ripe)
- 1/2 tsp sea salt
For brown butter crumble topping:
- 6 TBS butter (vegan as needed, like Miyokos)
- 1 cup rolled oats
- 1/2 cup all purpose flour (or ground oat flour if gluten-free)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup chopped walnuts
- 1/4 cup maple syrup
What does bourbon do in baking?
Adding whiskey to this peach crumble recipe highlights the sweet notes in the fruit while providing a more complex flavor profile. Bear in mind, when baking with bourbon (or any alcohol), the actual alcoholic compounds will evaporate during heating in the oven. The higher the proof, the longer the alcohol will take to cook off.
Should I use bourbon or rye whiskey when baking?
Bourbon is the best choice when baking, as tends to be sweeter. It is made with at least 51% corn, with the remaining ingredients include any type of “cereal grain” (such as barley). For this reason, it pairs very well in dessert recipes. Rye whiskey is a bit spicier, as it is made from primarily rye grains and then mixed with barley. Feel free to adjust what you use based on personal preference! I prefer to use bourbon in baking, specifically Makers Mark 90 Proof. This has a very thick, almost syrupy mouthfeel with notes of caramel and butterscotch.
How to Make Bourbon Peach Crumble with Brown Butter
- Slice peaches and add to a large bowl with whiskey, vanilla, cornstarch/arrowroot, sugar, and salt. Pour peach mixture into a 9-inch pie plate or skillet. Set aside and preheat oven to 375 degrees F.
- Next, brown the butter. Stir consistently to melt and let it take on some color for about 5 minutes. It is finished when it smells nutty and has darkened.
- While butter is browning, combine oats, flour, cinnamon, salt, chopped walnuts, and optional maple syrup in a medium-sized bowl.
- When butter has finished browning, immediately add to bowl with oat mixture. Stir together to combine.
- Add crumble topping (spreading across the entire surface in clumps). Place baking dish on a cookie sheet (to catch any overflow juices). Bake for 50 minutes, until bubbling and golden brown on top. Remove from oven and enjoy with vanilla ice cream.
Peach Crumble FAQs
What is the difference between peach cobbler and peach crumble?
Peach crumble and peach cobbler have a similar base of jammy, cooked, lightly sweetened fruit. However, cobblers have a topping of biscuits (individual or joined) while crumble topping is made up “crumbles” of oats, sugar, flour, and nuts.
Can I freeze peach crumble?
Yes. To freeze this recipe, bake as instructed, let cool completely, and cover with foil to freeze for up to three months.
Do I have to peel peaches for crumble?
No, you do not need to peel peaches when preparing fruit crumble. Some people prefer to do this to achieve a smoother texture.
How many cups does one peach yield?
One medium peach, when sliced, will yield 3/4 of a cup. Sizes of peaches can vary based on their genus, but traditional yellow peaches tend to be larger while white peaches can be smaller. If you do not have access to yellow peaches, feel free to substitute an equal amount of white peaches, nectarines, apricots, or even plums.
What kind of oats should I use for crumble topping?
Whole, rolled, “old fashioned” oats are best for crumble and crisp topping. They provide a pleasant texture that is not overwhelming or challenging to eat once baked. Steel cut oats are not soft enough on their own and can become gritty. To make this crumble gluten-free, pure oat flour can be used in place of all purpose.
Can I make fruit crumble in a cast iron skillet?
Yes. While this is not necessary for this peach crumble (since we’re baking it entire in the oven), it can be made in a heatproof cast iron skillet. Just be sure to use a towel when handling,
Be sure to leave a comment + rating if you give this recipe a try! Looking for more peach content? Try one of these next:Print
This Rhubarb Shrub Recipe is a perfect way to celebrate spring flavors. Made with just a few simple ingredients, it is a fresh, tart, and bright addition to many drinks (alcoholic or non).
Rhubarb Shrub Recipe FAQ
Make shrub. It is a great way to use up your rhubarb; it uses a lot in one recipe – 4 full cups (500 grams)!
A shrub is a concentrated syrup traditionally made by combining equal amounts of fruit, sugar, and vinegar that are then slightly fermented. Its name is derived from the Arabic sharb, which means “to drink.” This version of the shrub has origins in 17th century England, where it was used to preserve produce in the winter months. As refrigeration came into vogue, shrubs became less popular.
Drinking vinegar shrubs act as the base flavoring in a variety of cocktails; the ratios used in shrub syrups are flexible and can be customized to personal preference.
After straining the shrub, the leftover rhubarb pieces are still completely edible. You can use pickled rhubarb on top of salads, mixed with yogurt, or on top of oatmeal. You may want to slice it once more as some thicker pieces will not want to soften much. Alternatively, pickled rhubarb can be cooked down into a sauce that could be treated as a chutney.
In the early 2010’s, drinking vinegar began becoming more commonplace in American bars. Since a shrub drink is so acidic, it pairs very well with cocktails and can act as a stand-in for bitters.
Do you love rhubarb? Be sure to check out this round up of Other Great Rhubarb Recipes.
Ingredients and Steps to Make a Rhubarb Shrub
- Fruit of choice (berries, citrus , or of course rhubarb)
- Apple cider vinegar or red wine vinegar
- White sugar
- Combine sliced rhubarb with sugar and salt. Pour into a large jar.
- Seal the jar and let sit at room temperature for an hour or two. Place the jar in the fridge overnight.
- Twenty four hours later, add vinegar to the jar, seal, and shake to combine. Let sit at room temperature for a couple more hours.
- Strain rhubarb pieces out of jar and store shrub liquid in a sealable container.
The photo below illustrates what happens in Step 2 of the recipe. While rhubarb/sugar mixture is left to sit at room temperature for a couple of hours, it releases a fair amount of liquid and softens.
The most common use of shrub is of course in a cocktail. It can be mixed with sparkling wine, vodka and seltzer, or gin and juice. In a “mocktail,” the shrub can be mixed with sparkling water and fresh herbs to create a delicious and non-alcoholic beverage.