Sugar free and grain free!
Place the peaches, cinnamon, vanilla, and 2 tbsp of water in a medium pan. Bring to a soft simmer and gently stir occasionaly. Allow to simmer for 8-10 minutes or until fruit is tender. Set aside.
Begin the nut crumble, pulse the Brazil nuts, almonds, and pepitas in a food processor until nuts are coarsely chopped but still on the small side. Combine the nut mixture with the shredded coconut, cinnamon, cardamom, a pinch of sea salt, and melted coconut oil.
Add the nut mixture to a pan over medium heat. Allow the nuts to toast until golden, about 3 minutes, stirring occasionaly. Remove from heat and stir in the dates.
To serve, top your favourite yogurt with warm or cold peaches and nut crumble.
Peaches can be stored in the fridge in an airtight container for 3 days. The nut crumble can last up to a year in the fridge.