Grilled Peach Crumble with Maple Mascarpone

 
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Savoring the end of my all time favorite peach season with this super quick and easy crumble! Extremely juicy grilled and when vanilla and a pinch of cinnamon is added to the equation, the flavor is elevated to a new level. Served warm with mascarpone, coconut whipped cream and a pecan-oat crumble. Really rustic and healthy, this recipe is gluten free and refined sugar free.

The crumble is made from almond flour, pecan nuts, rolled oats and coconut oil. Switching out some wheat flour for almond flour to make crumble is my favorite swap! This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. Rolled oats instead of instant quick-cooking oats is another easy switch. They are rich in B vitamins, calcium, protein, and lack the added sugar that often comes with instant varieties. And of course coconut oil as the fat instead of butter has relentless health benefits.

I've avoided refined sugar in this recipe by using more natural sweeteners like maple syrup and honey.

And coconut whipped cream to top the crumble because who doesn’t love a subtle coconut-y aftertaste?! (Also you can't have crumble without a quenelle of cream on top, now can you?)

Time: 20 minutes

Ingredients:
4 ripe yellow flesh peaches, cut in quarters, pit removed
1 teaspoon ground cinnamon
2 tablespoons coconut oil

For the maple mascarpone:
50g mascarpone
2 tablespoons maple syrup
Half a vanilla pod, beans scraped

For the coconut whipped cream:
1 can of coconut cream, stored upright in the fridge overnight
2 tablespoons honey
Half a vanilla pod, beans scraped

For the crumble:
¼ cup almond flour
2 tablespoons old fashioned rolled oats
2 tablespoons pecan nuts
2 tablespoons maple syrup
Pinch of salt
1 tablespoon coconut oil (solid)

To finish:
Mint for garnish

  • Make the crumble first: in a food processor combine all the items for the crumble and process until well blended and starts to come together. crumble with your fingers onto a baking tray and bake at 170 degrees C until light brown (approx 10 minutes). After 5 minutes make sure to remove from the oven and toss the crumble.
  • While the crumble is in the oven brush the grill with coconut oil (liquid). Sprinkle a pinch of cinnamon on each flesh side of the peach and place the peaches on the grill flesh side down skin side up, on high heat. Cook for about a minute until tender and 
  • Combine the ingredients for the maple mascarpone and put in a piping bag
  • Pipe a few dollops of mascarpone mixture, place a grilled peach on each, showing off those grill marks, and sprinkle with crumble (be generous).
  • Open the coconut cream, and keeping the can straight, scrape the top cream out and place in a bowl (leave the bottom liquid part for other use e.g. smoothies), whip until thickened. Drizzle with honey and fold carefully.
  • Quenelle the coconut cream on top of the crumble and serve warm.
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Khaleej Times also came in to do a video of this recipe, very grateful for the feature! It's definitely been a winner this dish! If you try it out please do let me know how it goes for you, I have a soft spot for this one.

This recipe is also included in the e-recipe book "Homey's Guide To A Healthy Ramadan" which was a campaign launched by the Beat Diabetes Initiative under the Landmark Group, to encourage people to substitute whatever ingredients and methods of cooking that they can, for healthier alternatives.

To learn more about my collaboration with the Landmark group, Beat Diabetes and Homey's Guide to a Healthy Ramadan:

Homey's Guide to a Healthy Ramadan  •  Mélange in the Press  •  Download the cookbook for free.