Ingredients
The following ingredients have 4 Servings
- 1-1/2 cups raw nuts ((I used 1 cup of almonds and 1/2 cup of walnuts. Pecans would be good.))
- 10-12 dates (- pitted)
- 1 tbsp honey
- pinch of salt
- 4 peaches (- peeled and diced into chunks, ours were medium sized)
- 1 cup fresh blueberries
- 1/2 cup raw almonds
- 1/4 cup raw walnuts or pecans
- 1-2 tbsp coconut sugar or maple sugar ((granulated honey would be great too))
- 1 tsp cinnamon
- 2 tbsp grassfed butter or ghee ((or coconut oil for dairy free))
- pinch of salt
Instruction
- For the crust: Line a small baking pan (7x11 or 9x9) with parchment paper.
- Add the nuts to your food processor and pulse until they are roughly chopped.
- Add the pitted dates and honey to your food processor, and pulse until the mixture is a little sticky.
- Remove from food processor and press down into your parchment lined baking pan.
- For the peach berry layer: Peel and dice the peaches so they are in small chunks.
- Place the peaches and blueberries in a small saucepan over medium heat.
- Heat them until the peaches and blueberries breakdown and become soft and saucy.
- Turn the heat off and let them sit while you make the crumble topping.
- For the crumble topping: Pulse the nuts in your food processor until they are roughly chopped.
- Remove the nuts from the food processor and place them in a small mixing bowl.
- Add the coconut sugar, cinnamon, butter and a pinch of salt.
- Mix with a fork so a crumble forms.
- To put it all together: Layer the peach berry mixture on top of the crust.
- Sprinkle the crumble topping on top.
- Cover and place in the fridge until you serve.
- Store in the fridge for about 5 days.
