Peach Breakfast Crumble – Secret Recipe Club

I’m excited to share this month’s Secret Recipe Club reveal with you. I’ve stalked this blog for years just waiting until the day I opened my email to see my assignment was Mangia! I immediately started searching for a recipe to make and stumbled across Chelsy’s recipe for Peach Breakfast Crumble. I knew it would be delicious and I loved the twist on a traditional crumble, plus it’s peach season. The original list of recipes I wanted to try started with over 20, so I needed to narrow it down and my kids helped make the decision. Don’t worry, I know I’ll be back this week to make another recipe.

The one thing I love about all the recipes Chelsy shares is that they’re unique and so different from how I’m use to cooking and baking. She has gluten-free, paleo, vegan and so many other recipes that has me ready to experiment in the kitchen. I know I’ll be able to find something that will work for me now that I’m doing low carb for the next 75 days or so.

Back to the crumble…. it was so delicious. The crumble is make with cashews and dates, it’s the perfect amount of sweetness and crunch. My daughter ate almost the entire container and keeps asking me to make it again for her. She topped her with a dollop of vanilla greek yogurt. It’s definitely going to be my new go-to fruit crumble. I bet it will be delicious with apples in the fall! Peach Breakfast Crumble | Join Us, Pull up a Chair

6 large Medjool dates, soaked overnight and then drained
1.5 cups raw cashew pieces
4 large, ripe peaches (I only had 3 and threw in a 1/2 cup of blueberries to fill it out)
3/4 cup coconut palm sugar (original recipe called for granulated stevia)
juice of a small orange
2 tsp cinnamon
1 Tbsp coconut oil, melted

Preheat your oven to 350 degrees. Grease a 2 quart baking dish with nonstick cooking spray. Using a food processor or mixer, puree the dates on high until the dates are smooth. Transfer to a small bowl. In a clean food processor bowl, blend 1 cup of cashew pieces until they turn into a flour-like consistency. Watch to not blend them too long or you’ll have cashew butter.

In a large bowl, mix the peaches, 1/2 cup sugar, orange juice, 1 teaspoon cinnamon and 1 tablespoon of the date puree. Transfer this mixture to the prepared baking dish. In another bowl, combine the remaining teaspoons of cinnamon, 1 tablespoon date puree, ground cashews, cashew pieces, 1/4 cup sugar, and coconut oil. Mix together until a crumble mixture forms. Spread the crumble evenly over the top of the fruit. Bake for 30 – 35 minutes or until the fruit mixture is bubbly and the top is starting to turn golden brown.

Check out all the other great recipes in this month’s SRC reveal!

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11 thoughts on “Peach Breakfast Crumble – Secret Recipe Club

  1. That’s one of the things I love about this club is trying recipes that maybe I wouldn’t otherwise try or finding all the unique blogs out there. I just bought two big boxes of peaches, canned all but 5 which I plan to make into a peach raspberry pie, otherwise I might just have used them on this.

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