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Grilled peaches with raspberries and amaretti crumble

An easy summer dessert with only 5 ingredients. Thanks to Gillian for this recipe.

Time 10 mins preparation + 7-10 mins baking time
Skill Level Easy

Ingredients List

Serves 4
  • 4 peaches (ripe)
  • 2 tablespoon maple syrup plus extra for drizzling
  • 2 tablespoon brandy (optional)
  • 4 amaretti biscuits soft (see notes)
  • 100 g raspberries (3.5 oz)


  1. Heat the oven grill to medium. 
  2. Halve the peaches, carefully removing the stone, and place flesh-side up in a shallow roasting tin. 
  3. Mix together the maple syrup with the brandy if using, and drizzle over the peaches. 
  4. Cook under the grill for 5 minutes, or until the peaches start to turn golden and release a little juice. 
  5. Crumble the amaretti biscuits and sprinkle over each peach half. 
  6. Put the peaches back under the grill for approx. 2 minutes until the crumbs are golden brown. 
  7. Serve the peaches warm with a few fresh raspberries and an extra drizzle of maple syrup if liked.


  1. I use shop-bought amaretti biscuits for this recipe which are dairy-free, fat-free and only contain egg white. If you can’t find OMS-compliant amaretti biscuits, you could make your own using the recipe on the OMS website or substitute with chopped or flaked almonds. 
  2. Serve the peaches with your favourite plant-based yoghurt.  
  3. You could also use other combinations of stone fruits and berries, e.g. nectarines and blueberries.