Perfect when peaches are in season, this summer-inspired sundae makes a comforting dessert that’s sure to win over any crowd.

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.

Tips: Substitute pumpkin spice mixture with apple pie spice, gingerbread spice or chai spice for variation.

Substitute maple syrup with liquid honey if preferred.