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maple grilled peaches with granola topping and vanilla ice cream on a wooden cutting board.

Maple Grilled Peaches with Granola Crumble

Ashley Boyd
Fresh, juicy peaches are grilled until beautiful grill marks appear to intensify their flavor, drizzled with pure maple syrup, and finished off with a scrumptious granola crumble topping. Top these grilled peaches off with a scoop of vanilla ice cream for a bright, fresh summer dessert!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 329 kcal



  • ½ cup packaged granola Bob's Red Mill Maple Sea Salt Granola is what I used for this recipe
  • 4 tablespoon butter unsalted, melted
  • 3 tablespoons all-purpose flour
  • 4 ripe peaches
  • 2 tablespoons olive oil extra-virgin, for brushing, see note if grilling on an outdoor grill
  • ¼ cup pure maple syrup not maple-flavored syrup
  • Vanilla ice cream for serving, optional


  • To a small mixing bowl, add the granola, melted butter, and flour and mix with a wooden spoon until combined. Set the crumble mixture aside while you preheat your oven to 375°F (190°C).
  • Meanwhile, prepare your peaches by rinsing, slicing them in half, and removing the pit. There is no need to peel the peaches for this recipe.
  • Once your oven is preheated, spread the crumble topping out into an even layer on a baking sheet, and bake for 10 to 15 minutes, or until golden brown.
  • Meanwhile, heat your outdoor grill or grill pan over medium heat. Brush the cut sides of the peaches generously with extra-virgin olive oil to cook on a grill pan, or canola or another high smoke point oil if using an outdoor grill.
  • Once your grill is hot, place the peaches cut side down on the grill and cook uncovered for 4-5 minutes, or until defined grill marks appear. Brush the skin side with oil, flip the peaches, and cook for another 4-5 minutes.
  • Transfer the peaches to a serving platter cut side up, drizzle them with maple syrup, and spoon about a tablespoon of the crumble topping onto each peach half.
  • Serve the peaches with a scoop of vanilla ice cream if desired. Enjoy!


  • Remove the pit by cutting the peaches in half along the seam, making sure the knife reaches the pit, and twist the two halves in opposite directions until one side pulls away from the pit. Use your finger to wiggle the pit loose and pull it out.
    Be gentle when removing the pits as the peaches bruise very easily.
  • A high smoke point oil, such as canola or grapeseed oil, is best for brushing the peaches when grilling on an outdoor grill because of the direct flames involved.
  • Leftover maple grilled peaches can be stored in an airtight container in the refrigerator for up to three days.


Serving: 2peach halvesCalories: 329kcalCarbohydrates: 47.9gProtein: 6.7gFat: 26.4gSaturated Fat: 9.6gCholesterol: 31mgSodium: 11mgFiber: 5.2gSugar: 31.9gCalcium: 41mgIron: 2mg
Keyword grilled fruit, grilled peaches, grilled stone fruit, peach desserts, summer desserts
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