Spiced Peach Crumble
Recipe type: Dessert
  • 3 large or 5 small ripe peaches
  • 2 tablespoons lemon zest
  • ½ cup dried apricots (unsulfured preferable, soaked in warm water for 1 hour)
  • Juice of ½ lemon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • 2 cups raw pecans
  • ¼ cup maple syrup (Grade B preferable)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  1. Pit the peaches EXCEPT ONE, you may peel them if you prefer it this way, and slice them thinly. Mix with lemon zest.
  2. SAUCE:
  3. Cube the remaining peach, add to blender together with the soaked apricots, lemon juice, nutmeg, vanilla extract & a pinch of sea salt. Blend until smooth. You may need to add between 2 and 3 tablespoons of water if the sauce is too thick.
  4. Mix the sauce with the sliced peaches and stir to combine. Pour mixture into a casserole dish and spread out evenly.
  6. Using a food processor, pulse the pecans, maple syrup (if using), cinnamon and remaining salt until a fine crumbly consistence is achieved. Sprinkle crumble evenly over the peach mixture, and refrigerate. Serve chilled.
  8. Serve with Frangelico Crème
  9. cup raw cashews, soaked for 6-8 hours or overnight
  10. can (14 ounce) full cream coconut milk
  11. ½ cup non-dairy milk (coconut, almond, rice, hemp, oat…)
  12. ½ cup Frangelico hazelnut liquor
  13. ½ tablespoon vanilla extract
  14. ¼ cup maple syrup (Grade B preferable) or agave nectar
  15. pinch of sea salt
Nutrition Information
Serving size: 6
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/spiced-peach-crumble/