Morning Peach Nut Crumble

Sugar free and grain free!

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings 4



  • 4 ripe peaches, cut into 1/2" slices
  • pinch of cinnamon
  • 1/4 tsp vanilla bean paste
  • 2 tbsp water

Nut Crumble

  • 1/2 cup raw Brazil nuts
  • 1/4 cup raw almonds
  • 2 tbsp raw pepitas
  • 1/4 cup unsweetened shredded coconut
  • pinch of cardamom
  • pinch of cinnamon
  • pinch of sea salt
  • 1 tbsp coconut oil, melted
  • 4 dates, diced
  • yogurt of your choice for serving, I used cashew yogurt
  • optional: edible flowers


  1. 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. 

  2. 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. 

  3. 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. 

  4. To serve, top your favourite yogurt with warm or cold peaches and nut crumble. 

  5. 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.