Grilled Stone Fruit
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Stone Fruit

Grilled Stone Fruit

Serves 4 | with Maple Chantilly and Cinnamon Crumb Topping

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

237 mL


(Contains Milk)

4 unit(s)

Stone Fruit

4 tbsp

Maple Syrup

1 tsp

Ground Cinnamon

½ cup

Quick Oats

(Contains Oats)

4 tbsp

All-Purpose Flour

(Contains Wheat)

½ cup

Brown Sugar

28 g


(Contains Pecans)

7 g


Not included in your delivery

¼ tsp


5 tbsp


(Contains Milk)


Nutrition Values

Calories690 kcal
Fat38 g
Saturated Fat22 g
Carbohydrate76 g
Sugar59 g
Dietary Fiber6 g
Protein7 g
Cholesterol105 mg
Sodium180 mg
Trans Fat1.5 g
Potassium500 mg
Calcium125 mg
Iron2.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Silicone Brush


  • 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 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.
Make cinnamon crumb topping
  • 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.
Grill peaches
  • 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 peaches to a plate.
  • Brush each half with 1 tsp maple syrup. (NOTE: Reserve any remaining maple syrup for next step.)
Finish and serve
  • 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.)