Description

It started on my 30th birthday—when the frosting melted and plans flopped, peaches and a grill saved the day. These golden, caramelized halves, drizzled with maple and crowned in a nutty crumble, stole the show and hearts. This dessert is warm, gooey, crunchy bliss with no stress and all the wow. Whether shared at a barbecue or enjoyed barefoot on your porch, it’s the cozy joy you didn’t know you needed. Let’s fire up some fruity magic!

Ingredients

Scale

For the Almond Cookie Crumb:

¾ cup all-purpose flour
¼ cup sugar
3 tbsp toasted almond meal
⅛ tsp baking powder
⅛ tsp salt
3 tbsp melted butter
1 tsp vanilla extract

For the Peaches:

6 firm-ripe peaches, halved & pitted
1½ tbsp real maple syrup

Instructions

Make the Crumb (5 mins): Mix flour, sugar, almond meal, baking powder, salt in a bowl. Stir in butter and vanilla until crumbly. Set aside.
Grill Peaches (8 mins): Preheat grill to medium-high. Brush cut side of peaches with maple syrup. Grill cut-side down 3–5 minutes until caramelized but firm.
Assemble (5 mins): Remove peaches, syrup side up. Spoon crumb on each hot half. Let the heat melt it slightly—yum!

Notes

Only grill cut side for max caramel flavor.
Too soft? Bake peaches at 400°F for 12 mins instead.
No almond meal? Use crushed almonds or graham crumbs + flour.

Prep Time: 18 minutes

Nutrition

Calories: 210 per serving
Sugar: 15g
Fat: 10g
Carbohydrates: 26g
Fiber: 2g