Now that the grill has been put to good use during July 4th weekend, it’s time to keep the good times going. Usually people think of the grill in terms of meat and vegetables, but this recipe for grilled peaches with walnut streusel taps into its sweeter side. Ripe peaches are sliced and grilled to juicy perfection, then paired with an easy-to-make walnut streusel. This coupling creates a satisfying contrast of textures, brought together with a creamy, slightly tangy Greek yogurt sauce.
5.3 ounces Chobani Greek yogurt
1 1⁄4 ounces maple syrup
1⁄4 teaspoon vanilla extract
1 tablespoon unsalted butter
1 ounce walnuts
1 tablespoon light brown sugar
1 tablespoon flour
1 parchment paper
Preheat oven to 375°F. Preheat a grill or grill pan to medium-high heat. Halve peaches and discard pits. Slice lengthwise into 1⁄2-inch rings. Roughly chop walnuts. Cut butter into small pieces and refrigerate until ready to use.
Place peaches in a small bowl and toss with half of maple syrup. Add peaches to grill and grill until charred and slightly softened, 3-4 minutes per side.
While peaches grill, combine walnuts, sugar, flour, chilled butter, and a pinch of salt in a small bowl. Using your fingers, combine all ingredients until butter is no larger than the size of a pea.
Sprinkle streusel in an even layer on a parchment-lined baking sheet. Bake streusel until toasted and golden brown, about 6-8 minutes. Remove from oven and set aside to cool.
Using bowl from peaches, combine remaining maple syrup, Greek yogurt, and vanilla extract. Whisk until fully combined.
Divide peaches evenly between two plates, drizzle with maple yogurt and top with crunchy streusel.