It’s the weekend, go on and indulge that sweet tooth.

Even if you’re not the biggest fan of the peach, you will be when it is grilled with vanilla and a pinch of cinnamon and served warm with mascarpone, coconut whipped cream and a pecan-oat crumble.

Vegetarian? Check. Gluten free? Check. Refined sugar-free? Check. Now just make it…


Time: 20 minutes

Serves: four


  • 4 ripe peaches, cut in quarters, pit removed
  • 1 tsp ground cinnamon
  • 2 tbsp coconut oil

For the maple mascarpone:

  • 50g mascarpone
  • 2 tbsp maple syrup
  • Half a vanilla pod, beans scraped

For the coconut whipped cream:

  • 1 can of coconut cream, stored in the fridge overnight
  • 2 tbsp honey
  • Half a vanilla pod, beans scraped

For the crumble:

  • ¼ cup almond flour
  • 2 tbsp old fashioned rolled oats
  • 2 tbsp pecan nuts
  • 2 tbsp maple syrup
  • Pinch of salt
  • 1 tbsp coconut oil (solid)
  • Mint for garnish


  1. Make the crumble: in a food processor combine all the items for the crumble and process until well combined. Sprinkle onto a baking tray and bake at 170 degrees until light brown (approx 10 minutes). After five minutes make sure to toss the crumble.
  2. 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 peaches and place them on the grill, flesh side down, skin side up, on high heat. Cook for a few minutes until tender.
  3. Combine the ingredients for the maple mascarpone and put in a piping bag.
  4. Pipe a few dollops of mascarpone mixture, place a grilled peach on each, sprinkle with crumble (be generous).
  5. 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.
  6. Serve the coconut cream on top of the crumble while warm.

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Created by Nadia Parekh (Mélange Dubai) for the Beat Diabetes initiative’s Homey’s Guide to Healthy Recipes