Grilled Stone Fruit
with Maple Chantilly and Cinnamon Crumb Topping- Milk
- Oats
- Wheat
- Pecans
- Wheat
- Milk
- Soy
- Peanuts
- Triticale
- Sulphites
- Tree nuts
- Mustard
- Sesame
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
Nothing screams summer like stone fruit on the grill! Topped with a layer of softly whipped cream and toasted cinnamon crumble, it's like eating stone fruit pie with half the fuss!
Ingredients
237 mL
Cream
(Contains: Milk)
4 unit(s)
Stone Fruit
4 tbsp
Maple Syrup
2 g
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
½ cup
Quick Oats
(Contains: Oats May be present: Wheat, Soy)
4 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Crustaceans, Egg, Fish, Gluten)
½ cup
Brown Sugar
(May be present: Wheat, Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Crustaceans, Egg, Fish)
28 g
Pecans
(Contains: Pecans May be present: Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Egg, Gluten)
7 g
Mint
Not included in your delivery
¼ tsp
Salt*
5 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
- Combine flour, oats, pecans, 1/3 cup packed brown sugar, cinnamon and 1/4 tsp salt to a medium bowl.
- Halve, then pit stone fruit. (NOTE: If stone fruit is too firm, slice into quarters instead.)
- Meanwhile, add cream and 1 1/2 tbsp maple syrup to a large bowl. Beat using an electric mixer or whisk until stiff peaks form, 2-3 min. Set aside in the fridge until ready to use.
- Melt 5 tbsp butter in a large non-stick pan over medium heat.
- Once melted, add flour mixture. Cook, stirring constantly, until mixture is moistened and forms small clumps.
- Reduce heat to medium-low. Cook, stirring frequently, until crumbs are golden-brown and well-toasted, 6-8 min. (NOTE: Don't worry if crumb topping is soft; it will firm up as it cools.)
- Transfer cinnamon crumb topping to a plate.
- Add stone fruit halves to the grill, cut side-down. Grill, without flipping, until stone fruit is charred on the cut-side, 2-3 min. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through).Transfer stone fruit to a plate.
- Brush each half with 1 tsp maple syrup. (NOTE: Reserve any remaining maple syrup for next step.)
- Divide two stone fruit halves between each plate. Dollop maple chantilly over top, then sprinkle with cinnamon crumb topping.
- Tear mint leaves off stem and sprinkle over top, if desired.
- Drizzle any remaining maple syrup over top, if desired. (NOTE: Use any remaining cinnamon crumb topping and whipped cream to top future desserts! Cinnamon crumb topping can be kept in the fridge for up to two weeks.)
