Peach Crumble

Extras, Recipes, Sweet TreatsLeave a comment
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   crumble-4

What To Do:

  1. Peel and slice the peaches into small pieces, and arrange in individual bowls or ramekins.
  2. Drizzle the peaches with honey and lemon juice, then sprinkle with a little bit of water and cinnamon over the top.
  3. Place in the oven for 15 minutes until soft. Alternatively, you could use peaches already poached or preserved.
  4. Mix the crumble ingredients together in a large bowl, except for the honey.
  5. Remove the peaches from the oven and sprinkle the crumble mixture over the peaches. Drizzle with the honey.
  6. Bake for 20-25 minutes until golden brown.
  7. Serve with some coconut yoghurt on the side.
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