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
½ cup large-flake (old-fashioned) rolled oats
1⁄4 cup all-purpose flour
2 tbsp brown sugar
1 tsp pumpkin pie spice, divided
¼ cup pure maple syrup, divided
⅓ cup cold butter, cut into small cubes
2 halved and pitted peaches
Ingredients
2 cups iÖGO Frozen Yogurt Vanilla Tub
½ cup large-flake (old-fashioned) rolled oats
1⁄4 cup all-purpose flour
2 tbsp brown sugar
1 tsp pumpkin pie spice, divided
¼ cup pure maple syrup, divided
⅓ cup cold butter, cut into small cubes
2 halved and pitted peaches
Directions
1 Preheat oven to 350°F (180°C).
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.
3 Spread oats mixture on small parchment paper–lined baking sheet.
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.
5 Preheat grill to medium-high heat; grease grates well.
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.
7 In another medium bowl, toss peaches with remaining 2 tbsp (30 mL) maple syrup. Transfer peaches to grill cut-side down.
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.
9 To serve, top peach halves with the frozen yogurt mixture. Sprinkle with remaining granola.