Peach Breakfast Crumble

I’ve been missing in action.

I know.

I think you know what has been occupying my time.

You know it.

It’s life.

There are so many great things to look forward.

Exciting things.

Like long afternoon walks with my pup, Coupe, taking in the fresh spring air, and dreaming of summer days where my diet consists of snow cones and barbecue.

Oh, and fresh produce.

Like peaches.

I was recently inspired by renowned vegan chef Tal Ronnen, who just created an out of this world vegan and vegetarian menu for every restaurant at The Wynn Las Vegas.

Of course, I jumped on the opportunity to re-create a dish on one of the menus because ya know…I don’t exactly live in Vegas.

I was so inspired by the menus, which have everything from savory items such as wild-mushroom risotto, to hearty vegan meatloaf.

But let’s be real…my sweet tooth always wins.

When I saw the peach pancakes w/ peach compote and honey butter I thought…peaches for breakfast…let’s do it.


So, I went all “dessert for breakfast” on you and made a Peach Breakfast Crumble.


It’s super breakfasty because helloooooo…fresh fruit?


Plus, the peaches are tossed w/ freshly squeeze orange juice, date puree, and cinnamon.


Yes, this is actually a healthy breakfast dessert.


Plus, I don’t even have words for this cashew topping.


Okay maybe one word…




Yes, it’s true.


Let me know if you’re in Vegas and get to hit up one of the Wynn restaurants


to try one of their new vegan/vegetarian dishes.


I promise to be super jealous…unless you hit the jackpot and send me some money 🙂

Peach Breakfast Crumble
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Freshly sliced peaches, topped with a nutty cashew crumble, sweetened only with dat e puree and baked until bubbly. Gluten-free, paleo, vegan, refined sugar-free.
  • 6 large Medjool dates, soaked overnight, drained of water
  • 1.5 cups of raw cashew pieces
  • 4 large, ripe peaches, sliced lengthwise into thin slices
  • ¾ c. granulated stevia
  • juice of 1 small orange
  • 2 tsp. ground cinnamon, divided
  • 1 T. coconut oil, melted
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In the bowl of a food processor or blender, process the dates on high until a smooth puree forms.
  3. In a separate blender, blend 1 cup of the cashew pieces on high until a flour-like consistency forms, this takes a couple of seconds. Reserve the remaining cashews for the topping.
  4. Place the peaches in a large mixing bowl, toss with ½ c. stevia, orange juice, 1 tablespoon of the date puree and 1 teaspoon of the cinnamon.
  5. Pour the peaches into the prepared pan.
  6. In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining ½ cup of cashews, remaining ¼ cup of stevia , and coconut oil until a coarse, crumbly texture forms.
  7. Spread the topping mixture out evenly over the peaches and bake in the oven for 30-35 minutes, or until the peaches are bubbling and the topping is lightly golden brown.
  8. Serve with coconut yogurt or a dollop of full-fat coconut milk.
  9. Enjoy!


Speak Your Mind


Rate this recipe: