Prep Time
20 mins
Total Time
1 hour 10 minutes
Cooking / Cooling
50 mins
Serves
4
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Perfect when peaches are in season, this summer-inspired sundae makes a comforting dessert that’s sure to win over any crowd.
Ingredients
- 2 cups
- iÖGO Frozen Yogurt Vanilla Tub
- 500 mL
- 1/2 cup
- large-flake (old-fashioned) rolled oats
- 125 mL
- 1/4 cup
- all-purpose flour
- 60 mL
- 2 tbsp
- brown sugar
- 30 mL
- 1 tsp
- pumpkin pie spice, divided
- 5 mL
- 1/4 cup
- pure maple syrup, divided
- 60 mL
- 1/3 cup
- cold butter, cut into small cubes
- 75 mL
- 2
- peaches
- halved and pitted
Preparation
Step 1
Preheat oven to 350°F (180°C).
Step 2
In 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.
Step 3
Spread oats mixture on small parchment paper–lined baking sheet.
Step 4
Bake, stirring mixture halfway through, for 15 to 18 minutes or until golden-brown and crisp. Let cool completely and crumble granola into small chunks.
Step 5
Preheat grill to medium-high heat; grease grates well.
Step 6
Spoon 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.
Step 7
In another medium bowl, toss peaches with remaining 2 tbsp (30 mL) maple syrup. Transfer peaches to grill cut-side down.
Step 8
Grill for 2 to 3 minutes or until grill-marked. Turn and grill for 1 to 2 minutes or until peaches are heated and tender.
Step 9
To serve, top peach halves with the frozen yogurt mixture. Sprinkle with remaining granola.
Tip: Substitute pumpkin spice mixture with apple pie spice, gingerbread spice or chai spice for variation.
Substitute maple syrup with liquid honey if preferred.
