I love crumbles: blackberry and apple, peach, blueberry, nectarine, apricot, the possibilities are endless! My kids really love crumbles too so I decided to come up with a gluten, dairy, and refined sugar free version. This delicious, naturally sweet crumble was the result. Ripe fresh peaches are baked under a mixed nut and coconut crumble crust. Dates introduce a little sweetness to the crumble and lend a pleasing caramel note to the fruit beneath.
This recipe is really easy to throw together for a quick nutritious wholesome dessert. You could even have it for breakfast! We love it adorned with a little coconut yoghurt, but it would marry perfectly with a little cream or homemade custard as well. If you don’t have ramekins you could just use a big dish and make a large crumble. Enjoy!
You Will Need:
Crumble:
2 cups of desiccated coconut
1 ½ cups of mixed raw nuts (chopped or processed roughly)
½ a cup of sesame seeds
8 medjool dates (chopped into small pieces)
2 teaspoons of cinnamon
1 tablespoon of honey
1/3 of a cup coconut oil
Peaches:
6-7 very ripe peaches
1 teaspoon of honey per ramekin (runny)
1 tablespoon of lemon juice per ramekin
1 tablespoon of water per ramekin
½ a teaspoon of cinnamon
What To Do:
- Peel and slice the peaches into small pieces, and arrange in individual bowls or ramekins.
- Drizzle the peaches with honey and lemon juice, then sprinkle with a little bit of water and cinnamon over the top.
- Place in the oven for 15 minutes until soft. Alternatively, you could use peaches already poached or preserved.
- Mix the crumble ingredients together in a large bowl, except for the honey.
- Remove the peaches from the oven and sprinkle the crumble mixture over the peaches. Drizzle with the honey.
- Bake for 20-25 minutes until golden brown.
- Serve with some coconut yoghurt on the side.
