Peaches & Cream Grain Free Crumble

I actually made this recipe by request from a friend of mine who was snacking on apples and my Cashew Sour Cream. She suggested I come up with something fruity and creamy with that cream but keep it whole food and grain free....sooooo here it is! A pretty simple recipe that is FREE of: gluten, grains, added refined sugars, OILS, soy or animal products! Yet is loaded with TONS of flavor! If you want to do this recipe but you want to use grains, I have a recipe for a great OAT crumble in my Peach Blueberry Crisp recipe! Either way. I hope you enjoy this treat!

INGREDIENTS

PEACH FILLING :

• 2 lbs frozen sliced peaches
• Juice from 1 lemon, about 3 Tbsp
• 2 Tbsp date or coconut sugar OR maple syrup (optional)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/3 cup Cashew Sour Cream

GRAIN FREE CRUMBLE:

• 1.5 cups almond flour
• 2 Tbsp raw nut butter, I used cashew
• 6 pitted medjool dates
• 1 Tbsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 Tbsp water

DIRECTIONS

1. Preheat the Oven to 350.
2. Combine all of the ingredients for the crumble in a food processor and pulse until well incorporated, clumpy and sticky.
3. Add the frozen peaches and all the filling ingredients to a large pot and bring the heat up to medium low. Allow the peaches to cook and for the juices to flow. Stir occasionally and cook for about 15 minutes until they are soft.
4. Add in the cashew sour cream and stir well.
5. Pour the peach filling into the baking dish and spread out evenly.
6. Add the crumble to the top with your hands, spreading it out in an even layer across the top.
7. Bake for 25-30 minutes, or until topping is golden-brown and some crispy spots.
8. Serve with a drizzle of Cashew Sour Cream or plant based ice cream like coconut or almond OR even some coconut whipped cream!