Peach Crumble

For 1 crumble

INGREDIENTS

For the pecan crumble topping

• 1 cup pecans toasted
• 1 cup quinoa flakes
• 1 cup buckwheat flakes
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 1 pinch sea salt
• 12 dates, chopped finely
• 1½ tsp vanilla extract or bourbon
• 6 tbsp cold-pressed coconut oil (room temperature) + more for greasing the dish

For the filling

• 2 pounds of peaches or nectarines (or a mix of both!)
• 1-2 tbsps lemon juice
• 1 tsp vanilla extract
• ¼-½ cup of honey or maple syrup to taste
• 1 tbsp cornstarch or tapioca flour
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• A pinch of salt

INSTRUCTIONS

For the topping

1. Coarsely chop ¼ cup of toasted pecans, then set them aside in a small dish. Put remaining pecans (¾ cup) in a food processor and process them until they’re as fine as possible.
2. In a medium bowl, mix together the quinoa flakes, buckwheat flakes, salt, nutmeg, cinnamon, and chopped and ground pecans until combined. Add the chopped dates, coconut oil and vanilla extract. Use your hands to mix until some large crumbs are formed.

For the filling

1. Preheat oven to 375°F and grease your ovenproof baking dish.
2. Halve and pit your peaches and nectarines, then slice each half into quarters. If your fruits are firm, halve them again.
3. Place all the fruit slices in the prepared dish and toss them with the honey or syrup, cornstarch, vanilla extract, lemon juice, cinnamon, nutmeg and salt.
4. Cover fruit evenly with topping. Bake until crumble topping is golden brown and fruit is bubbling about 40 to 50 minutes. If your topping starts to brown too quickly, cover the top with foil until it is done baking.
5. Let cool slightly before serving. Serve with a dollop of vanilla nice cream or yogurt as this makes a great breakfast.