By Christmas Day was loud and full in the best way. The house smelled like ham, collards, and sweet potato pie from the moment I woke up. I helped Mama plate everything while Kayla ran around showing everyone her new art set. Jamal kept stealing pieces of ham when he thought no one was looking.
We opened presents after breakfast. I got a new notebook with thicker pages and a set of colored pens for my recipes. Daddy gave me a small wooden spoon that looks just like MawMaw's. I held it and felt like I was holding something important.
At dinner the table was crowded with family. MawMaw Shirley sat at the head and said grace. Her voice was steady even though she moved slower these days. I made sure her plate had extra pie. Terrence came too and ate quietly, but he smiled when I brought him seconds.
Jada called later to tell me about her Christmas. We laughed about how both our families had too much food and not enough room at the table. She said next year we should cook something together.
At night after everyone left and the house grew quiet, I sat on my bed turning the new wooden spoon over in my hands. Twelve years old on Christmas, still round-faced with my thick hair in a high puff, and I realized this year had taken a lot but given back even more — a stronger house, deeper patience, and the knowledge that food and family can carry us through anything. The flood feels like a story we tell now instead of something we're still living inside. I'm not rushing into the new year. I'm letting it simmer.
MawMaw’s sweet potato pie will always be the heart of our Christmas table — but sitting on my bed that night, turning that little wooden spoon over in my hands, I started thinking about what I might bring to the table next year when Jada and I finally cook together. These maple grilled peaches felt right: warm and caramelized like the holidays, simple enough for a twelve-year-old still learning her way, and sweet in that quiet way that doesn’t ask for too much attention. It’s the kind of dessert that lets the people around the table do the shining.
Maple Grilled Peaches with Almond Cookie Crumb
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 4 ripe peaches, halved and pitted
- 3 tablespoons pure maple syrup, divided
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup almond flour cookies or almond biscotti, roughly crumbled
- 2 tablespoons sliced almonds, toasted
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Preheat the grill. Heat a grill or grill pan over medium-high heat. Lightly oil the grates with a neutral oil to prevent sticking.
- Prepare the peaches. In a small bowl, whisk together 2 tablespoons of the maple syrup, the melted butter, cinnamon, vanilla extract, and a pinch of salt. Brush the cut sides of the peach halves generously with the mixture.
- Grill cut-side down. Place peaches cut-side down on the grill. Cook for 4—5 minutes without moving them, until grill marks appear and the peaches begin to soften and caramelize.
- Flip and finish. Turn peaches over and grill for another 3—4 minutes on the skin side, until the fruit is tender all the way through. Remove from heat.
- Make the crumb topping. While the peaches grill, combine the crumbled almond cookies and toasted sliced almonds in a small bowl. Drizzle with the remaining 1 tablespoon of maple syrup and toss to coat.
- Assemble and serve. Arrange the warm grilled peaches on a serving platter or individual plates. Spoon the almond cookie crumb generously over each peach half. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Nutrition (per serving)
Calories: 210 | Protein: 3g | Fat: 8g | Carbs: 34g | Fiber: 3g | Sodium: 55mg