Grilled Peaches with Maple-Almond Crumble
This show-stopping dessert can be whipped up in a flash! For a special treat, serve grilled peaches in parfait glasses over a scoop of dairy-free coconut “ice cream” or vanilla frozen yogurt.
Servings: 6
Ingredients
- 6 firm peaches should have a bit of give
- 3 tablespoons coconut palm sugar see MPM Mini-Bites
- 1/4 teaspoon cinnamon
- 2 tablespoons finely chopped almonds
- 2 teaspoons chilled butter
- 2 tablespoons pure maple syrup
Instructions
- Slice through each peach until you reach the pit. Repeat In the opposite direction, again stopping when you reach the pit. Carefully twist peach halves until the pit is loosened. With a paring knife, remove pit.
- In a food processor or blender, process coconut palm sugar, cinnamon, almonds and butter until crumbly. Remove to a small bowl.
- Prepare grill for medium heat. Place peach halves skin-side down on grill. Let grill for 2 minutes; turn halves over. Fill each peach cavity with equal amounts of the crumble. Drizzle with maple syrup.
- Close the lid of the grill and cook for 2 minutes or until topping is caramelized. Do not let peaches burn. Arrange peach halves on a serving platter. Serve warm.
Notes
Make Ahead and Storage Tips: peaches can be grilled up to 2 days ahead. Cover and refrigerate. Reheat covered at 300 degrees F for about 10 minutes or until warmed through.
This dessert would be equally delicious with nectarines.
