Maple Grilled Peaches With An Almond Cookie Crumb are caramelised, juicy, and lightly sweetened with maple syrup, making this dessert both quick and surprisingly wholesome. Warm peaches straight off the grill pair perfectly with the crunchy almond cookie topping for a treat that feels indulgent without being heavy.
Wondering what the best way to enjoy peaches is? These Grilled Peaches might just be the answer. Simple to make, full of flavour, and ready in minutes, this is one grilled peaches recipe you will come back to all summer long.
- What Makes This Recipe So Good
- What Goes Into Grilled Peaches
- How To Make Grilled Peaches
- Tips For Making Grilled Peaches
- Recipe FAQ’s
- Maple Grilled Peaches Almond Cookie Crumb Recipe
What Makes This Recipe So Good
These Grilled Peaches shine because grilling naturally intensifies the fruit’s sweetness while adding subtle caramelised notes you simply cannot get any other way.
What truly sets this grilled peaches recipe apart is the maple syrup and almond cookie crumb. The maple enhances the natural sugars instead of masking them, while the crunchy topping adds contrast to the warm fruit. It is a simple balance of texture and flavour that turns an easy dessert into something memorable.
What Goes Into Grilled Peaches
This recipe is built around simple pantry staples and ripe summer fruit, with each ingredient playing a clear role in texture and flavour.
- Fresh Peaches: Firm-ripe peaches are essential for grilling. They soften and caramelise beautifully without collapsing, giving you tender centers with lightly charred edges.
- Maple Syrup: Brushed onto the peaches as they grill, maple syrup enhances their natural sweetness and encourages caramelisation without overpowering the fruit. Sugar-free maple syrup works just as well.
- Almond Meal: Toasted almond meal adds nutty flavour and a delicate crunch to the crumb topping, giving contrast to the soft grilled peaches.
- Butter: Melted light butter binds the crumb mixture together and helps it bake up crisp and golden without feeling heavy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Grilled Peaches
- Preheat and Prep: Preheat the oven to 175°C | 350°F and line a baking tray with parchment paper. Set aside while you prepare the crumb mixture.
- Make Crumbs: In a bowl, combine flour, sugar, almond meal, baking powder, and salt. Add butter and vanilla, then rub with your fingers until small crumbs form.
- Bake: Spread crumbs evenly onto the prepared tray and bake for 10 minutes. Rotate tray, then bake for another 8 minutes or until golden and crisp.
- Heat the Grill: Preheat a grill pan or outdoor grill to medium-low heat. Lightly grease with a small amount of butter to prevent the peaches from sticking.
- Grill the Peaches: Brush the cut sides of the peaches with maple syrup, then place them cut-side down on the grill. Cook for about 10 minutes, until caramelised with clear grill marks.
- Assemble and Serve: Drizzle the grilled peaches with extra maple syrup, top with a scoop of ice cream, and finish with a generous sprinkle of the almond cookie crumbs. Serve warm.
These Grilled Peaches pair beautifully with a rich main like Garlic Herb Prime Rib , where the caramelised fruit adds a sweet contrast to savoury, herb-forward flavours. For a lighter spread, they work just as well alongside a fresh Greek Salad , keeping the meal balanced and summery without feeling heavy.
If you are serving this as part of a relaxed gathering or brunch-style menu, Mediterranean Pasta Salad makes an easy companion. Its bright, herby flavours complement the warm peaches while keeping the overall meal fresh and unfussy.
Tips For Making Grilled Peaches
- I always go for peaches that feel heavy for their size but still have a little firmness. If they are too soft, they tend to fall apart on the grill before you get those gorgeous caramelised edges.
- Once the peaches hit the grill, try not to fuss with them. Letting them sit cut-side down without moving is the easiest way to get clean grill marks and real caramelisation.
- Keep the heat gentle. Maple syrup burns faster than you think, so medium-low heat gives the peaches time to soften without turning bitter.
- Do not skip toasting the almond meal. It is a small step, but it makes the crumb taste warm and nutty instead of flat or floury.
Lightly grease both the grill grates and the cut sides of the peaches, and make sure the grill is fully preheated before adding them. Avoid moving the peaches too early.
They are ready when deep grill marks appear and the flesh feels tender when gently pressed, but the peaches still hold their shape.
Apply the maple syrup during the final minutes of grilling rather than at the start. This gives you sweetness and caramelisation without scorching.
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IngredientsUSMetric1x2x3x
CRUMBS:
- ▢ 3/4 cup all-purpose flour
- ▢ 1/4 cup granulated sugar or a granulated sweetener that measures 1:1 with sugar
- ▢ 3 tablespoons toasted almond meal
- ▢ 1/8 teaspoon baking powder
- ▢ 1/8 teaspoon salt
- ▢ 3 tablespoons light butter melted and cooled slightly
- ▢ 1 teaspoon pure vanilla extract
PEACHES:
- ▢ 6 firm-ripe peaches large, halved and pitted
- ▢ 1 1/2 tablespoons maple syrup sugar free maple syrup can be used
Instructions
- For Crumbs: Preheat oven to 175°C | 350°F. Line a baking tray / sheet with baking (parchment) paper. In a medium-sized bowl, mix together the flour, sugar, almond meal, baking powder and salt. Add the melted butter and vanilla, and blend using your fingertips until small crumbs form.
- Spread out on prepared baking tray and bake for 10 minutes. Rotate tray to evenly bake the crumbs, and bake for a further 8 minutes or so, or until golden and crisp. Allow to cool to room temperature.
- Grilled Peaches: Heat grill pan or grill to medium low heat. Lightly grease with a small amount of butter to prevent sticking. Brush each peach half with about 2 teaspoons of syrup. Place cut-side down and grill for about 10 minutes, or until nice grill marks appear and peaches are caramelised.
- To serve, drizzle with a little extra maple syrup, top with a scoop of ice cream and sprinkle over the cookie crumbles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maple Grilled Peaches Almond Cookie Crumb
Ingredients
CRUMBS:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar or a granulated sweetener that measures 1:1 with sugar
- 3 tablespoons toasted almond meal
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons light butter melted and cooled slightly
- 1 teaspoon pure vanilla extract
PEACHES:
- 6 firm-ripe peaches large, halved and pitted
- 1 1/2 tablespoons maple syrup sugar free maple syrup can be used
Instructions
- For Crumbs: Preheat oven to 175°C | 350°F. Line a baking tray / sheet with baking (parchment) paper. In a medium-sized bowl, mix together the flour, sugar, almond meal, baking powder and salt. Add the melted butter and vanilla, and blend using your fingertips until small crumbs form.
- Spread out on prepared baking tray and bake for 10 minutes. Rotate tray to evenly bake the crumbs, and bake for a further 8 minutes or so, or until golden and crisp. Allow to cool to room temperature.
- Grilled Peaches: Heat grill pan or grill to medium low heat. Lightly grease with a small amount of butter to prevent sticking. Brush each peach half with about 2 teaspoons of syrup. Place cut-side down and grill for about 10 minutes, or until nice grill marks appear and peaches are caramelised.
- To serve, drizzle with a little extra maple syrup, top with a scoop of ice cream and sprinkle over the cookie crumbles.
Notes
Nutrition
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