Joan’s Peach Crumble

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


  • 8 oz. medjool dates (about 12), pitted and roughly chopped
  • 1 cup water
  • ¼ cup lemon juice (zest lemon first, reserve 2 teaspoons zest)
  • ½ tsp. vanilla
  • 4 large peaches, sliced
  • 2 tsp. lemon zest
  • 1 tsp. cinnamon
  • ½ tsp. sea salt
  • ½ cup whole roasted, salted macadamia nuts
  • ¼ cup whole oats
  • Vanilla or cinnamon ice cream for serving (optional)

Preheat oven to 375 degrees.

In a medium saucepan combine dates with water and lemon juice. Simmer on medium low heat, stirring and mashing the dates with a spoon until the mixture resembles apple sauce in consistency.  Remove from heat, add vanilla, stir to combine.  In a medium bowl combine sliced peaches, lemon zest, cinnamon, and salt.  Fold in the date mixture and combine well.  Pour the peach date mixture into an 8×8 or similar size baking dish.

For the topping combine the macadamia nuts and oats in a food processor and pulse until coarsely ground.  Sprinkle topping over peach mixture.  Cover with foil and bake for 20 minutes, or until bubbly.  Remove foil after 10 minutes to brown the topping.   Serve warm and enjoy.  Top with optional vanilla or cinnamon ice cream.


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