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!
Allergens:
Milk
•Oats
•Wheat
•Pecans
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
DifficultyMedium
Ingredients
serving amount
237 mL
Cream
(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
Pecans
(Contains Pecans)
7 g
Mint
Not included in your delivery
¼ tsp
Salt*
5 tbsp
Butter*
(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.
Utensils
•Large Bowl
•Whisk
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Silicone Brush
Instructions
1
- 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.
2
- 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.
3
- 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.)
4
- 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.)