I pair maple-glazed Grilled Peaches with a buttery almond cookie crumb and a simple caramelizing technique, and in the post I explain exactly how the components come together.

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I still get surprised how one recipe can feel like a little trick. My Maple Grilled Peaches & Almond Cookie Crumb starts simply with ripe peaches kissed by heat and lacquered in maple syrup until they glow.

The contrast of soft, slightly charred fruit and crunchy crumb makes you rethink Peach Desserts and what grilling does to fruit. It’s loud and refined at the same time, the kind of Grilled Fruit that steals the show at a backyard meal yet leaves you curious about every bite.

I burned one half the first time, kept the rest, and never looked back.

Ingredients

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Peaches: Juicy, fiber rich fruit; adds fresh sweetness and slight tartness, summer flavor.
Maple syrup: Pure maple gives deep caramel sweetness, mostly simple carbs, antioxidants too.
Almond cookies: Crushed amaretti add crunch, nutty almond protein and extra sweet crumbs.
Butter: Rich mouthfeel, mostly fat, helps caramelize peaches and carry flavor.
Sliced almonds: Toasted almonds give extra crunch, healthy fats and a toasty nuttiness.
Lemon juice: Brightens sweetness with acidity, small vitamin C boost, keeps flavors lively.
Vanilla extract: Adds warm aromatics, enhances sweetness perception without adding sugar.

Ingredient Quantities

4 ripe peaches, halved and pitted (about 1 1/2 to 2 lbs)

3 tbsp pure maple syrup, plus extra for serving

5 tbsp unsalted butter, melted, divided

1 tsp neutral oil (vegetable or grapeseed)

1 cup almond cookies (amaretti or similar), finely crushed, about 100 g

2 tbsp light brown sugar, packed

1/4 tsp fine sea salt

1/2 tsp vanilla extract

1/4 cup sliced almonds, toasted (optional)

1 tbsp fresh lemon juice

Vanilla ice cream or Greek yogurt, for serving (optional)

How to Make this

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1. Preheat grill to medium high (about 400F) and oil the grates with the 1 tsp neutral oil; halved peaches and remove pits, pat dry so they caramelise not steam.

2. Whisk together the maple-butter glaze: 3 tbsp pure maple syrup, 3 tbsp melted unsalted butter, 1 tbsp fresh lemon juice and 1/2 tsp vanilla extract; set aside, save a little for serving.

3. Crush the almond cookies (put them in a zip bag and bash with a rolling pin or pulse in a food processor) until fine, about 1 cup total.

4. Mix the crushed cookies with 2 tbsp packed light brown sugar, 1/4 tsp fine sea salt and the remaining 2 tbsp melted butter; stir in the 1/4 cup toasted sliced almonds if using. You can toast this mixture in a dry skillet over medium heat 2 to 4 minutes to get it extra fragrant and a little crisp, just dont burn it.

5. Brush the cut sides of the peaches lightly with the maple-butter glaze so they dont stick and so the sugar starts to caramelise.

6. Place peaches cut side down on the hot grill and cook 3 to 4 minutes until you get good char marks and they start to soften, then flip and baste the cut sides with more glaze.

7. Grill cut side up 2 to 3 more minutes until the glaze is sticky and caramelised and the peaches are tender but still hold their shape, keep an eye so syrup doesnt flare up.

8. Transfer peaches to a plate cut side up and spoon the almond cookie crumb over each half, pressing gently so some crumbs stick; if you want the crumbs a bit melty put the peaches back on the grill cut side up for 30 to 45 seconds.

9. Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt, extra maple syrup for drizzling and a scatter of extra toasted sliced almonds. Enjoy, its indulgent but feels lighter than you expect.

Equipment Needed

1. Grill or heavy grill pan preheated to medium high (about 400F)
2. Long-handled tongs for flipping peaches and avoiding flare ups
3. Pastry brush for glazing
4. Small mixing bowl and a whisk for the maple butter
5. Measuring cups and spoons
6. Zip top bag or food processor to crush the almond cookies, plus a rolling pin if you use the bag
7. Dry skillet to toast the crumb mixture and sliced almonds
8. Plate or baking sheet to hold the grilled peaches
9. Spoon and an ice cream scoop for serving

FAQ

Q: How do I pick ripe peaches for grilling?

A: Look for peaches that give a little when you press near the stem and smell sweet, not sour. Avoid ones with lots of green under the skin. You want them ripe but still a bit firm so they hold their shape on the grill. If theyre a little underripe, leave them at room temp 1-3 days or put them in a paper bag with an apple to speed ripening.

Q: Can I swap the almond cookies for something else?

A: Yes. Graham crackers, shortbread, speculoos or crushed digestive biscuits all work. For nut free, use toasted sunflower seeds pulsed with a bit of sugar and butter. If you swap to a sweeter cookie cut back on the brown sugar a bit.

Q: I dont have an outdoor grill, can I still make this?

A: Totally. Use a stovetop grill pan or a heavy cast iron skillet heated until very hot, oil lightly and char cut side down 3-4 minutes until you get nice grill marks. Or broil on a sheet pan close to the element for 3-5 minutes but watch closely so they dont burn.

Q: How far ahead can I make the almond cookie crumb and the peaches?

A: The crumb stores in an airtight container at room temp for up to 3 days, or frozen up to 1 month. Grilled peaches are best the same day but you can refrigerate leftovers up to 24 hours and rewarm briefly on a pan. Dont dress peaches with syrup too far ahead or theyll get soggy.

Q: What if someone has a nut allergy?

A: Skip the sliced almonds and use a nut free crumb like crushed shortbread or graham crackers. Toasted oats or sunflower seed crumbs give great texture too, just watch seasoning so it doesnt taste bland.

Q: Any quick serving ideas or tasty tweaks?

A: Serve warm with vanilla ice cream or Greek yogurt and an extra drizzle of maple syrup and a squeeze of lemon. For a spiced twist stir a pinch of cinnamon into the crumb, or add a few chopped fresh herbs like basil or mint for brightness. If you like crunch, sprinkle the toasted sliced almonds right before serving.

Maple Grilled Peaches & Almond Cookie Crumb Recipe Substitutions and Variations

Maple syrup: honey works fine, use about the same amount but it’s a bit sweeter so you might try 2 1/2 tbsp first; or light agave nectar 1:1; or make a quick brown sugar syrup by dissolving 3 tbsp packed light brown sugar in 2 tbsp hot water if you want a deeper caramel note.
Unsalted butter (melted): swap with melted coconut oil (1:1, will add a mild coconut flavor), or ghee (1:1) for a richer taste, or use neutral oil (vegetable or grapeseed) if you need a dairy free option, just use slightly less when brushing.
Almond cookies (amaretti): crushed graham crackers or digestive biscuits are the easiest stand-ins, crush to the same fine texture; or for a nut-forward crunch use about 3/4 cup finely chopped toasted almonds mixed with 1 tbsp brown sugar to mimic the sweetness.
Ripe peaches: nectarines, halved apricots, or firm halved plums all work well, just adjust grilling time for firmer or softer fruit, it’s basically a 1:1 swap.

Pro Tips

– Pick peaches that are ripe but still a little firm, not mushy. If yours are overly soft, stick them in the fridge for 20 to 30 minutes before grilling so they hold their shape, otherwise they’ll collapse when you flip them.

– Time the basting so you dont burn the sugars: brush a thin coat before the first sear so they dont stick, then do the heavier glazing only in the last minute or two. Keep a spray bottle or a cooler spot on the grill ready, because syrup can cause flare ups fast.

– For the crumbs get them extra crunchy and flavorful, toast them briefly in a dry skillet with a touch of the melted butter until fragrant but not dark, then press them onto the warm peaches so they adhere. If you want super fine crumbs, pop the cookies in the freezer for 10 minutes before crushing, makes them easier to break without turning to dust.

– Do as much ahead as you can: make the glaze and crumb mix earlier and keep separately, toast the sliced almonds just before serving so they stay crunchy. Serve hot peaches with cold ice cream or tangy Greek yogurt right away for the best contrast, and drizzle extra maple right at the table.

Maple Grilled Peaches & Almond Cookie Crumb Recipe

Recipe by Francis Mead

0.0 from 0 votes

I pair maple-glazed Grilled Peaches with a buttery almond cookie crumb and a simple caramelizing technique, and in the post I explain exactly how the components come together.

Servings

servings

Calories

430

kcal

Equipment: 1. Grill or heavy grill pan preheated to medium high (about 400F)
2. Long-handled tongs for flipping peaches and avoiding flare ups
3. Pastry brush for glazing
4. Small mixing bowl and a whisk for the maple butter
5. Measuring cups and spoons
6. Zip top bag or food processor to crush the almond cookies, plus a rolling pin if you use the bag
7. Dry skillet to toast the crumb mixture and sliced almonds
8. Plate or baking sheet to hold the grilled peaches
9. Spoon and an ice cream scoop for serving

Ingredients

4 ripe peaches, halved and pitted (about 1 1/2 to 2 lbs)
3 tbsp pure maple syrup, plus extra for serving
5 tbsp unsalted butter, melted, divided
1 tsp neutral oil (vegetable or grapeseed)
1 cup almond cookies (amaretti or similar), finely crushed, about 100 g
2 tbsp light brown sugar, packed
1/4 tsp fine sea salt
1/2 tsp vanilla extract
1/4 cup sliced almonds, toasted (optional)
1 tbsp fresh lemon juice
Vanilla ice cream or Greek yogurt, for serving (optional)

Directions

Preheat grill to medium high (about 400F) and oil the grates with the 1 tsp neutral oil; halved peaches and remove pits, pat dry so they caramelise not steam.
Whisk together the maple-butter glaze: 3 tbsp pure maple syrup, 3 tbsp melted unsalted butter, 1 tbsp fresh lemon juice and 1/2 tsp vanilla extract; set aside, save a little for serving.
Crush the almond cookies (put them in a zip bag and bash with a rolling pin or pulse in a food processor) until fine, about 1 cup total.
Mix the crushed cookies with 2 tbsp packed light brown sugar, 1/4 tsp fine sea salt and the remaining 2 tbsp melted butter; stir in the 1/4 cup toasted sliced almonds if using. You can toast this mixture in a dry skillet over medium heat 2 to 4 minutes to get it extra fragrant and a little crisp, just dont burn it.
Brush the cut sides of the peaches lightly with the maple-butter glaze so they dont stick and so the sugar starts to caramelise.
Place peaches cut side down on the hot grill and cook 3 to 4 minutes until you get good char marks and they start to soften, then flip and baste the cut sides with more glaze.
Grill cut side up 2 to 3 more minutes until the glaze is sticky and caramelised and the peaches are tender but still hold their shape, keep an eye so syrup doesnt flare up.
Transfer peaches to a plate cut side up and spoon the almond cookie crumb over each half, pressing gently so some crumbs stick; if you want the crumbs a bit melty put the peaches back on the grill cut side up for 30 to 45 seconds.
Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt, extra maple syrup for drizzling and a scatter of extra toasted sliced almonds. Enjoy, its indulgent but feels lighter than you expect.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.