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Grilled Peaches and Cream with Pecan Crumble (Gluten-Free, Dairy-Free)

This Grilled Peaches and Cream with Pecan Crumble is an easy, gluten-free, dairy-free summer dessert made with real ingredients and the best flavor. Hope you love it!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Rachael DeVaux

Ingredients

For the 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 (I like 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

To Serve:

  • Flaky Salt
  • Good extra-virgin olive oil

Instructions

For the Crumble:

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, add the maple syrup, coconut sugar, olive oil, vanilla, cinnamon, nutmeg, and salt. Whisk to combine.
  • Add the oats, pepitas, almonds, and pecans. Mix with a wooden spoon until the mixture is completely combined and all the nuts and oats have a coating on them. Transfer to the prepared baking sheet, pressing it down and arranging in a single layer. To get the large clumps, you’ll need to make sure the granola is “packed” vs. being spread out in small clusters.
  • Transfer to the oven and bake for 20 to 25 minutes, or until the granola is crisp. Remove from the oven and allow to cool on the sheet. Break up into large chunks.
    Storage Tip: This can be stored in an airtight container for up to a week.

For the Peaches:

  • Using a sharp paring knife, slice the peaches in half, running along the sides of the pit. Carefully remove the pit.
  • Place the peaches on a baking sheet, cut side up. Brush with olive oil and top with a squeeze of lemon. Use your hands to rub the lemon and olive oil into the surface of the peaches.
  • In a small bowl, mix the coconut sugar and cinnamon. Sprinkle the cinnamon sugar all over the peaches, ensuring each peach half has ample seasoning.
  • Preheat the grill to medium. Once hot, add the peaches, cut-side down, and cook for 3 to 5 minutes, or until grill marks appear and the peaches begin to caramelize. Remove from the grill and allow to cool.

To Serve:

  • Make the cream: In a small bowl, add the yogurt, vanilla, maple syrup, cinnamon, and salt. Mix to combine.
  • Plate two peach halves on a plate and top with the yogurt mixture and large clumps of the pecan granola. Drizzle with extra-virgin olive oil and season with flaky salt. Enjoy!

Notes

Recipe Swaps & Substitutions:
  • Swap the pecan crumble for your favorite store-bought or homemade granola (like my Easy 20-minute Paleo Granola) if preferred or short on time.
  • Use nectarines, plums, or apricots instead of peaches — any ripe stone fruit will work.
  • Substitute coconut yogurt with any thick dairy-free yogurt, or whipped coconut cream for a more decadent option.
  • Can also be made with regular dairy yogurt if no dairy intolerances or allergy.