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!


Secret Recipe Club

It’s Monday.

The only special Monday of the month though.

Secret Recipe Club Monday!

Let’s dive in head first, shall we?

This month I was delighted to found out that my secret blogger was international!

Yep, my secret blogger this month was the lovely Louise, the awesome wife, mom, and food-aholic behind the blog, Lick The Spoon.

Louise lives in Australia…so naturally, I am super jealous.

Now, I must say that Louise has an extensive, kick-ass recipe list, so of course I wanted to cook and bake everything I could get my hands on.

However, I had my eye on her Pear Crumble Breakfast Muffins.

Only, I didn’t have any pears…so I used apples.

Oh my word.

Soooooooo good!

I decided I was going to put some apple butter jam up in these.


Oh, and you know I put some apple chunks up in these too!


But the crumb topping…


y’all…this is serious business.


It’s like a super buttery, crumbly, crunchy heavenly mixture all toasted


up on this fluffy, muffin masterpiece.


This muffin is the shiz-nit.


These muffins are major!


Plus, I totally paleo-fied them.


So, ya know…you can have one…or five.


Oh, a warning to the wise: they cause induced hypnotization in dogs.


This is the only time we are b.f.f.’s…ever 😉

4.7 from 3 reviews
Apple Butter Crumble Muffins
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Muffins made w/ apple butter jam, chock full of sweet apple chunks, and topped w/ a crunchy walnut crumble topping. Gluten-free, paleo, refined sugar-free.
  • For the muffins:
  • ½ c. coconut flour
  • ½ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. ground cloves
  • ¼ t. ground ginger
  • ½ t. baking soda
  • ¾ c. liquid egg whites, or 4 large eggs
  • ¼ c. extra-virgin olive oil
  • ¼ c. unsweetened, vanilla almond milk
  • ½ c. apple butter jam
  • 1 small, honey crisp apple, roughly chopped
  • For the topping:
  • ½ c. ground walnuts or walnut flour
  • ½ c. coconut sugar
  • ¼ c. chopped walnuts
  • 2 T. coconut oil, softened
  1. For the muffins, preheat the oven to 350 degrees F. Grease 9 muffins cups w/ cooking spray or line w/ paper liners and grease the liners w/ cooking spray.
  2. In a large mixing bowl, combine the flour, stevia, cinnamon, cloves, ginger, and baking soda.
  3. Stir in the eggs, evoo, almond milk, and apple butter.
  4. Fold in the chopped apple.
  5. Evenly distribute the batter between the prepared muffin cups.
  6. For the topping, in a small mixing bowl, combine all of the ingredients until combined and a crumbly topping begins to form.
  7. Sprinkle the topping over each one of the muffins.
  8. Bake for 30-35 minutes, or until the tops are slightly golden and a toothpick inserted into each muffin comes out clean.
  9. Let cool slightly then devour!




I’m pretty much obsessed w/ all things fall lately.

I cannot wait for tomorrow because we are supposed to get a pretty awesome cold front.

This means I will be able to sip on my coffee a little bit longer in the morning instead of chugging it in 3 seconds to avoid combining the taste of hot coffee w/ the feeling of humidity in the air.

These are only Texas problems.

Plus, cold fronts make for awesome hair weather here.

The other 99.9% of the time I look like I stepped out of a sauna.

Back to fall obsessions: pumpkin everything, orange and yellow colored leaves, espresso scented candles, crisp, cold runs in the morning, mid-day breezy walks w/ Annabelle, cozy nights watching Real Housewives of anything and everything in my robe and fuzzy slipper socks.

This is my life.

Don’t be jealous.

Favorite fall obsession: warm fruit crumbles.

I’m channeling my inner Greek grandmother this week.

It’s all about the apple and sesame seed smash bang.


Are ya feeling me?


We are making our own sesame seed flour: sesame seeds + blender = sesame seed powder.


Then we add some tahini up in thur.


Welcome to fall 2013.


Ooey, gooey, apple filling


+ crispy, buttery, tahini, sesame seed topping.


Your life is complete now.


Before, it served no purpose 😉


This serves two people but ya know…


I’m envisioning eating this whole thing by myself, w/ a scoop of ice cream on top. Duh, it’s made in a mini cast iron-skillet so it’s practically free game.


There are some things in life that you just have to be selfish with 🙂

Skillet Apple Sesame Crumble
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Apples tossed w/ cinnamon, nutmeg, cardamon and a hint of maple syrup, and topped w/ a crispy sesame seed tahini crumble. Baked until golden! Gluten-free, paleo, vegan, refined sugar-free, nut-free.
  • For the apples:
  • 1 small apple, peeled, cored, and diced into small chunks (I used pink lady)
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground cardamon
  • ½ T. pure maple syrup
  • pinch of salt
  • For the crumble:
  • ¼ c. white sesame seeds, ground in a blender until they reach a flour consistency
  • ½ t. ground cinnamon
  • 1 T. tahini (a.k.a. sesame seed butter, you should be able to find at the grocery store or international markets)
  • ½ T. maple syrup
  • 1.5 t. white sesame seeds
  • 1 T. unsweetened, shredded coconut
  • pinch of salt
  1. Preheat the oven to 350 degrees F.
  2. In a small mixing bowl, combine all of the apple ingredients, making sure that the apples are evenly coated w/ the spices and maple syrup.
  3. Put the apple mixture into a small cast-iron skillet
  4. In a separate mixing bowl, combine all of the crumble ingredients using your hands until a crumbly consistency is reached.
  5. Top the apple mixture w/ the crumble mixture.
  6. Bake for 45 to 50 minutes or until lightly golden.
Nutrition Information
Serving size: 2 Calories: 290 Fat: 21.7g Saturated fat: 8.7g Unsaturated fat: 12g Carbohydrates: 23g Sugar: 12.2g Sodium: 16.8mg Fiber: 6.2g Protein: 6g Cholesterol: 0mg


Something Pumpkin.

We have been having a weather tease round’ these here parts.

Yea, let’s just be all 65 degrees & breezy for my morning runs, but by 9 o’clock, you can forget it…back up in the 90’s and I’m sticking to my driver’s seat like a sweaty pig in heat.

Whatever that means.

Anyway, I’m not letting this hot weather situation ruin my plans for cooking/baking cool weather dishes.

I told you that I’m gonna overload you with pumpkin recipes.

I’m lowering the boom slowly.


It’s not pie, I pinky promise.


Nope, it’s more of a sweet & savory pumpkin dish.


Imagine that.


This is my version of a sweet potato casserole, just without the sweet potato


because right now I’m obsessed w/ pumpkin.


Don’t worry sweet potato


your time will come.


So ya, garlic + maple syrup + mashed pumpkin


with a crunchy almond maple topping.


Hello, fall!


Let’s get up close & personal.


You can bet I’m making this for Thanksgiving.


Pumpkin is the new sweet potato.

Maple Garlic Pumpkin Crumble
Recipe type: Side/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Pumpkin mashed w/ garlic & maple syrup for a sweet/savory combo and topped off with a crunchy almond maple crumble topping. Gluten-free, vegan, paleo, refined sugar-free!
  • For the pumpkin mixture:
  • 2 15 oz. can pure, organic pumpkin puree
  • ¼ c. + 1 T. unsweetened, vanilla almond milk
  • 3 cloves of garlic, minced
  • 1 T. + 1 t. pure maple syrup
  • ½ t. salt
  • For the crumble:
  • ¼ c. sliced, raw, almonds
  • 2 T. coconut sugar
  • 1 T. coconut flour
  • 2 T. almond flour
  • 1 T. melted coconut oil
  • 1 t. pure vanilla extract
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  1. Preheat the oven to 350 degrees F. Grease an oval casserole dish with cooking spray.
  2. For the pumpkin mixture, mash everything together until you reach a smooth like consistency.
  3. Spread the pumpkin mixture into the prepared dish.
  4. For the crumble, combine all of the ingredients in a small mixing bowl using your hands, until a crumbly texture is reached.
  5. Distribute the topping evenly over the pumpkin.
  6. Bake for 50 minutes to 1 hour or until the topping is slightly golden.
  7. Let cool for 10 minutes.
  8. Serve warm.