Cook blueberries and 1/2 cup maple syrup together over medium heat in a small saucepan until berries pop and mixture is saucy.
Stir in vanilla and sea salt. Set aside to cool.
Cut peaches in half and remove pits.
Combine melted coconut oil, 2 tablespoons maple syrup, and cinnamon. Brush over both sides of peach halves.
Place peaches cut side down on grill and cook about 5 minutes.
Turn, cook another 3 – 4 minutes.
Remove peaches from grill and drizzle with remaining cinnamon mixture.
Coconut Whipped Cream
Chill a can of coconut milk or cream in the refrigerator, preferably overnight. Also chill a bowl and beaters.
Remove chilled can from refrigerator. Open it, and carefully scoop the solid material from the top into chilled bowl. Drizzle with a little maple syrup to taste. Whip until it reaches the desired light, fluffy consistency.
To serve, place one or two peach halves, cut side up, on each serving plate. Top each with a scoop of ice cream. Drizzle with cooled blueberry sauce. Drop on a dollop of whipped cream. Sprinkle gingerbread cookie crumbs over all.