Let your grill help you make dessert by enhancing the flavors of the ripe fruit in this summery parfait.
This recipe is courtesy of Urban Accents.
Pre-heat oven to 325 degrees F.
Pulse graham crackers, flour, and ¼ cup of vanilla-cinnamon sugar in a food processor until finely ground. Transfer to a bowl and add the melted butter. Mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, about 12-15 minutes. Let cool.
Set grill pan to medium-high. Spray peach wedges with cooking spray and sprinkle remaining seasoning over them. Grill to desired doneness.
Mash raspberries with a spoon. Mix in sugar and water. Let sit for 5 minutes.
Divide warm peaches among 4 bowls, and top with whipped cream, raspberries, and crumble.