Grilled Peaches
Serves 4 | with Maple Chantilly and Cinnamon Crumb Topping
Nothing screams summer like peaches on the grill! Topped with a layer of softly whipped cream and toasted cinnamon crumble, it's like eating peach pie with half the fuss!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
237 mL
Cream
(Contains Milk)
4 unit
Peach
4 tbsp
Maple Syrup
1 tsp
Cinnamon
½ cup
Quick Oats
(Contains Oats)
4 tbsp
All-Purpose Flour
(Contains Wheat)
100 g
Brown Sugar
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
7 g
Mint
Not included in your delivery
5 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the grill to 450°F.Lightly oil the grill.Wash and dry all produce. Combine flour, oats, pecans, 1/3 cup packed brown sugar, cinnamon and 1/4 tsp salt to a medium bowl. Halve, then pit peaches. (NOTE: If peaches are 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 peach halves to the grill, cut side-down. Grill, without flipping, until peaches are charred on the cut-side, 2-3 min. (NOTE: For quartered peaches, lay slices perpendicular to the grill so they don't fall through).Transfer peaches to a plate. Brush each half with 1 tsp of maple syrup. (NOTE: Reserve any remaining maple syrup for next step.)
Divide two peach 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.)