Peaches and dates are a delicious combination. We’ve reimagined Peach Crumble, a summer favorite, using our delicious dates with a touch of cinnamon and a crunchy macadamia nut/oat topping. Zero sugar added and it’s gluten free.
Serves 6
Ingredients:
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- 8 ounces Rancho Meladuco medjool dates (about 12), pitted and roughly chopped
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2 teaspoons freshly grated lemon zest, plus ¼ cup lemon juice
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1 teaspoon vanilla extract
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4 large ripe peaches (about 2 pounds)—halved, pitted and sliced (about 5 cups; see Note)
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1 teaspoon ground cinnamon
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Kosher salt
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½ cup roasted and salted macadamia nuts, crushed
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½ cup rolled oats
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2 Tablespoons melted unsalted butter
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Vanilla or cinnamon ice cream, for serving (optional)
Preheat oven to 375 degrees.
In a medium saucepan, combine the dates with the lemon juice and 1 cup of water. Cook over moderately-low heat, stirring occasionally and mashing the dates with the back of a spoon, until the mixture has an apple sauce in consistency, about 10 minutes. Remove from heat, and stir in the vanilla.
In a medium bowl, toss the sliced peaches with the lemon zest, cinnamon, and ½ teaspoon of salt. Gently fold in the date mixture until the peaches are completely coated. Scrape the peach-date mixture into a small baking dish (about 1½ quarts).
Dump the macadamia nuts into a resealable plastic bag. Seal and then gently crush with a rolling pin or the bottom of a heavy skillet. In a small bowl, combine the crushed macadamia nuts with the oats, melted butter and a pinch of salt. Sprinkle the macadamia nut topping over the peach mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake for about 20 minutes more, or until the peaches are bubbling and the topping is golden brown. Let rest for at least 10 minutes. Serve warm with ice cream, if desired.
NOTE: We like to leave the skin on our peaches for more fruit flavor and the beautiful, blush color. If you aren’t a fan of the skin, feel free to peel your fruit. Alternatively, you can also use thawed frozen sliced peaches
Recipe edit and photography by Julia Heffelfinger @juliaheff
