Ingredients
For the Pecan Crumble
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¼ cup gluten-free rolled oats (preferably Bob’s Red Mill)
- ¼ cup pepitas
- ¼ cup sliced almonds
- ½ cup pecans, roughly chopped
For the Peaches
- 4 large, ripe yellow peaches
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
For the Cream
- 1 cup unsweetened coconut yogurt (such as Coconut Cult)
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- Pinch of kosher salt
For Serving
- Flaky salt, to taste
- Good quality extra-virgin olive oil, for drizzling
Instructions
- Prepare the crumble: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together maple syrup, coconut sugar, olive oil, vanilla extract, cinnamon, nutmeg, and kosher salt until combined.
- Combine dry ingredients: Add gluten-free rolled oats, pepitas, sliced almonds, and chopped pecans to the wet mixture. Stir thoroughly with a wooden spoon until all nuts and oats are evenly coated.
- Bake the crumble: Transfer the mixture onto the prepared baking sheet, pressing it down firmly to form a single, packed layer that will create large clusters. Bake for 20 to 25 minutes, or until crisp and golden. Remove from oven and allow to cool on the sheet before breaking into large chunks. Store leftover crumble in an airtight container for up to one week.
- Prepare the peaches: Using a sharp paring knife, carefully slice each peach in half along the pit and remove the pit. Place the peach halves cut side up on a baking sheet.
- Season the peaches: Brush each peach half with olive oil, then squeeze fresh lemon juice over them. Rub the lemon and oil into the peaches to evenly coat. In a small bowl, combine coconut sugar and cinnamon. Sprinkle this cinnamon sugar mixture evenly over the peaches.
- Grill the peaches: Preheat a grill to medium heat. Once hot, place the peaches cut side down on the grill. Cook for 3 to 5 minutes until grill marks appear and the peaches begin to caramelize. Remove the peaches from the grill and let them cool slightly.
- Make the yogurt cream: In a small bowl, mix unsweetened coconut yogurt, vanilla extract, maple syrup, ground cinnamon, and a pinch of kosher salt until smooth and well combined.
- Assemble and serve: Place two grilled peach halves on each plate. Spoon a generous amount of the coconut yogurt cream over the peaches, then top with large chunks of the pecan crumble. Drizzle with extra-virgin olive oil and finish with a sprinkle of flaky salt. Serve immediately and enjoy a healthy, flavorful treat.
Notes
- This pecan crumble can be prepared ahead and stored in an airtight container for up to one week.
- If peaches are not in season, nectarines can be used as a tasty alternative.
- To make the recipe nut-free, substitute nuts in the crumble with additional seeds like pumpkin and sunflower seeds.
- Unsweetened coconut yogurt keeps this dessert dairy-free while adding a creamy texture.
- Adjust the sweetness of the yogurt cream and crumble according to taste by adding more or less maple syrup and coconut sugar.
- Use fresh, ripe peaches for best flavor and caramelization on the grill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
