1/3 cup (75 mL) unsalted sunflower and/or pumpkin seeds
2 cups (500 mL) 1% plain Greek yogurt
1 tsp (5 mL) vanilla extract
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.
In a small bowl, combine sugar, cinnamon, ginger and allspice.
Place peaches in an 8-inch (20 cm) square glass baking dish; sprinkle with half of the sugar mixture and toss gently to coat. Spread in a single layer. Roast for about 15 to 20 minutes or until peaches are tender and lightly browned. Let cool slightly, or to room temperature.
Meanwhile, in a small skillet, toast sunflower seeds and/or pumpkin seeds over medium heat, stirring constantly, for about 3 minutes or until starting to turn golden; add remaining sugar mixture cook, stirring, for about 2 minutes or until toasted and glazed. Spread out onto parchment paper and let cool.
To assemble, in a bowl, combine yogurt and vanilla. Divide half of the yogurt equally among 6 dessert dishes and top with half of the roasted peaches, then half of the glazed seeds; repeat layers.