Making dessert for loved ones that don’t eat gluten or processed sugar can seem like a bore, but it can also be a fun challenge with really rewarding results. I like food where the main point is deliciousness, and it’s a happy coincidence that it might be vegan or gf. This summer fruit crumble fits the bill. It also happens to be super simple, and not needing to turn on the oven is a bonus.
1/3 cup pecans (or walnuts, almonds, hazelnuts, etc)
1/4 teaspoon salt
1/4 cup medjool dates, pitted
1 teaspoon coconut oil
dash of vanilla, cinnamon, nutmeg, cardamom or whatever you like (If you don’t have raw vanilla, you may want to leave it out if you are concerned with this being truly raw. Most extract contains alcohol which is not raw)
2 cups ripe peaches, diced (or berries, pitted cherries, plums, etc)
dash of vanilla
dash of salt
For the crust: Pulse the nuts and salt in a food processor until coarsely chopped. Add the dates, coconut oil and any other flavorings you like. Pulse the machine until a sticky and crumbly mixture forms. If it is too sticky, add more nuts; too crumbly add another date or a bit more coconut oil.
Toss the fruit with the vanilla and salt (the salt enhances the flavor of the fruit, but you should not add so much that it actually tastes salty).
I like to assemble this right before serving to maintain the crunch of the nut topping, and so the fruit doesn’t get too juicy. You can make one large dish or individual portions, layering the fruit on the bottom and the crust on top. If you want to get extra fancy, top with some whipped coconut cream.