Grilled Peach Crisp Sundaes
Prep Time
Cooking Mode
2 cups iÖGO Frozen Yogurt Vanilla Tub
1⁄2 cup large-flake (old-fashioned) rolled oats
1⁄4 cup all-purpose flour
2 tbsp brown sugar
1 tsp pumpkin pie spice, divided
1⁄4 cup pure maple syrup, divided
1⁄3 cup cold butter, cut into small cubes
2 peaches, halved and pitted
2 cups iÖGO Frozen Yogurt Vanilla Tub
1⁄2 cup large-flake (old-fashioned) rolled oats
1⁄4 cup all-purpose flour
2 tbsp brown sugar
1 tsp pumpkin pie spice, divided
1⁄4 cup pure maple syrup, divided
1⁄3 cup cold butter, cut into small cubes
2 peaches, halved and pitted
Directions
1Preheat oven to 350°F (180°C).
2In small bowl, stir together oats, flour, brown sugar and 1/4 tsp (1 mL) pumpkin pie spice. Drizzle with 2 tbsp (30 mL) maple syrup and stir to coat. Using fingertips, cut in butter to combine.
3Spread oats mixture on small parchment paper–lined baking sheet.
4Bake, stirring mixture halfway through, for 15 to 18 minutes or until golden-brown and crisp. Let cool completely and crumble granola into small chunks.
5Preheat grill to medium-high heat; grease grates well.
6Spoon frozen yogurt into medium bowl. Add half the granola mixture and remaining ¾ tsp (3 mL) pumpkin pie spice. Stir to swirl granola and spice mixture into frozen yogurt. Cover and freeze until ready to serve.
7In another medium bowl, toss peaches with remaining 2 tbsp (30 mL) maple syrup. Transfer peaches to grill cut-side down.
8Grill for 2 to 3 minutes or until grill-marked. Turn and grill for 1 to 2 minutes or until peaches are heated and tender.
9To serve, top peach halves with the frozen yogurt mixture. Sprinkle with remaining granola.
Tips
1
- Substitute pumpkin spice mixture with apple pie spice, gingerbread spice or chai spice for variation.
- Substitute maple syrup with liquid honey if preferred.
Disclaimer
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Personal Note
Personal Note
