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

Y’all…it’s Monday.

We never like Monday.

It’s not our friend.

Monday gives us a big slap in the face and says “oh hi, you had a great weekend filled w/ pool side margaritas and plates upon plates of smoked barbecue ribs now did you…well, that’s over, welcome to the first of 5 days of 6904904853 emails and bosses whose every command is directed at you.” Lucky, lucky you 😉

However, this Monday is special.

It’s an exception in the rule book about Monday.

Today is Secret Recipe Club reveal Monday, which is a Monday that we can all get behind.

My secret recipe this month comes from Veronica (a.k.a. “Vonnie”), the gorgeous (inside and out) mother, wife, and Krispy Kreme lover behind the blog My Catholic Kitchen.

To say I was stoked is an understatement.

I have been following Vonnie’s blog for quite some time now and she is a food genius.

She is also a woman of faith, as am I.

I too am a Catholic gal myself and find Vonnie super creative, with tons of recipes for feast days and


What an over acheiver. haha! 😉

Between her Chocolate Espresso Biscotti and her Peanut Butter Fudge you can imagine how difficult it was for me to decide on a recipe.

Because it’s summer.

Because I am crazy about fruit right now.


The lucky winner was Vonnie’s Blueberry Tart.

Vonnie uses puff pastry to make the crust…which is practically genius because it is super quick and efficient and not to mention, absolutely flaky and crisp.

However, you know I just had to make the recipe my own.


It’s all about the coconut flour crust, y’all.

It’s got some shredded coconut up in it too.


We know how I feel about coconut.

All day, everyday.


I also had some peaches on hand and though, “why not?”

The more, the merrier, right?


Oh yes.


Crispy coconut crust


with a filling that is bursting w/ sweet blueberries & juicy peaches.




It also pairs great w/ a glass of wine.


Because you know us Catholics, we know our God


and we know our wine too.


Blueberry Peach Tart:
 Prep time: 
Cook time: 
Total time: 
Serves: 9
A crispy, shortbread-like coconut crust filled w/ fresh sweet blueberries and juicy peaches. Gluten-free, vegan, and paleo!
  • For the crust:
  • 2 flax eggs (2 T. ground golden flaxseed meal + 6 T. water)
  • 1/2 c. coconut flour, sifted
  • 1/2 c. unsweetened, shredded coconut
  • 1/4 t. salt
  • 1 T. pure maple syrup
  • 1/4 c. of coconut oil, melted
  • For the filling:
  • 1 large peach, pitted and sliced lengthwise into thin slices
  • 1 pint of fresh blueberries
  • 1/2 c. coconut sugar
  • juice of 1 small lemon
  • zest of 1 small lemon
  1. For the crust, preheat the oven to 350 degrees F. Grease a tart pan with cooking spray.
  2. Combine the flaxseed meal and water in a small bowl and let sit for 10 minutes.
  3. Add the coconut flour, shredded coconut, and salt to a food processor and process for 1 minute or until well combined.
  4. With the processor running, slowly add the maple syrup and coconut oil until the mixture begins to form into a large ball of dough.
  5. Using your fingers, work the dough around the tart pan so that it fits neatly. Prick the dough with a fork.
  6. Bake for 13-15 minutes and set aside to cool.
  7. In a large mixing bowl, combine all of the filling ingredients.
  8. Pour into the cooled tart shell and bake for 20-25 minutes or until the blueberries have “burst” and the fruit is bubbly.
  9. Let the tart cool completely before slicing and serving.

Nutritional Facts (1/9th of tart): Calories: 171.8g, Total Fat: 10g, Sodium: 93.3mg, Potassium: 94.5mg, Total Carb: 18.8g, Dietary Fiber: 7.1g, Sugars: 8.7g, Protein: 3.1g


Thinking thoughts.

Let me spill my thoughts.

Summer thoughts.

Thoughts about how I’ve been wearing the same white and blue striped Gap shorts for the past 3 weeks, simply because they are the most comfortable pair of shorts on the face of the planet.

Real talk here, people.

One summer I wore the same brown gladiator sandals every single day.

I thought my mother was going to come unglued.

I swear she had something to do with their magical disappearance.

Oh, and then coincidentally bought me a new pair of bedazzled rhinestone flip-flops w/ a flower in the center.

Yep, I’m thinking that was a devious plan.

Y’all, I tried on my bikinis yesterday just to make sure they still fit.

Oh, and that they were still cute.



Plus, I’m going on two vacations in the next two weeks and I just might be getting some sun.


I wish we could have summer food year round.


I mean summer fruit: see watermelon, peaches, blueberries, nectarines, etc. just aren’t the same if they are eaten outside of the summer.


I’m pretty sure I slurped an entire cups worth of watermelon juice out of the plastic container that my watermelon was sitting in yesterday.


Then, I totally looked around the kitchen as though someone was home and just might be watching me.


Truly hysterical.


Truth is…


I’ve been dreaming up this crisp recipe in my head for over a week!


Then, yesterday morning I had a breakdown, slapped everything together, and


bada-bing…instant crisp gratification.


This is all about the peach-blueberry smash bang!


Then the topping…


well, it’s all about the crispity crunch of all things coconut.


It’s a combo of coconut flour, olive oil, stevia, cinnamon, vanilla, and flaky shredded coconut.


It serves two…but really in this case, two serve one because duh…no significant other here 🙂

More for me 🙂

Oh, plus they are gluten-free, vegan, paleo, and refined sugar-free.

Seems to be a trend lately.

Peach Blueberry Coconut Crisp
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Sweet blueberries and peaches topped with a coconut mixture and baked until crisp. Gluten-free, vegan, paleo, and refined sugar-free.
  • For the filling:
  • 4 small peaches, cored, and diced into small chunks
  • 1 c. fresh blueberries
  • 1½ T. granulated stevia
  • ½ t. ground cinnamon
  • For the topping:
  • 1 T. coconut flour
  • 1 T. granulated stevia
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 1 t. extra-virgin olive oil
  • 2 T. unsweetened, flaked coconut
  1. Preheat the oven to 350 degrees F.
  2. Grease two small ceramic casserole dishes with cooking spray.
  3. In a large mixing bowl, toss all of the filling ingredients together until the fruit is evenly coated w/ the stevia and cinnamon.
  4. In a small mixing bowl, using your hands, combine the topping ingredients until a crumbly mixture begins to form.
  5. Divide the filling evenly into the two prepared dishes.
  6. Divide the topping mixture and distribute evenly over each of the fillings.
  7. Bake for 25-30 minutes, or until the fruit begins to bubble and the topping is slightly golden.
  8. Let cool for 5 minutes, serve warm with ice cream of Greek yogurt.

Nutritional Facts (per casserole dish 1/2): Calories: 178, Total Fat: 1.8g, Sodium: 5.4mg, Potassium: 393.6mg, Total Carb: 32.7g, Dietary Fiber: 8.1g, Sugars: 22.4g (from the fruit), Protein: 1.8g