Morning Peach Nut Crumble

It’s peach season in New York and I decided to take advantage of this time and create the ultimate peach recipe! Peaches don’t only taste amazing but they are packed with antioxidants, such as Vitamin A, C and E. They are also said to make you feel full longer, making them the perfect breakfast fruit. Eating local and in season peaches are beneficial because they retain a higher nutritional value than peaches that are out of season that have been stored for long periods of time during transportation. Now is the time to head to your farmers market or grocer and enjoy fresh juicy peaches!

I love eating something sweet in the morning, which is why I took a classic dessert, peach crumble, and made it into a breakfast recipe. This delectable dish has no added sugar just the sweetness from peaches and a few dates. The crumble is made out of nuts and seeds offering fibre and healthy fats. Having something sweet earlier in the day as opposed to later is smart because you are using natural sugars to fuel your energy to get you through your day. So wakeup and enjoy yourself! With that said, this recipe does make a fabulous dessert..:)

The best part of this recipe is it can all be made on the stove top! Because who wants to use their oven in the summertime?

Morning Peach Nut Crumble
Prep Time
10 mins
Cook Time
13 mins
Total Time
25 mins

Sugar free and grain free!

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. 


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