This recipe is from Jenné Claiborne who visited us as a guest chef to teach a class on southern vegan cooking.
No baking required here! This simple, raw recipe relies on the best peaches you can find and the wholesome goodness of dates and pecans for the crumble crust. Feel free to substitute mango, berries, apples, or pears for the peaches. Or even mix multiple fruits! It's healthy enough to have for breakfast, too!
In a large bowl stir together the maple syrup and orange juice. Scrape half the seeds from the vanilla bean into the bowl. Add the sliced peaches and toss well to coat.
In a food processor, pulse pecans, dates, the seeds from the other half of the vanilla bean, cinnamon, and salt until a hearty, nut crumble is left. Add this crumble to the sliced peaches, toss lightly, then spoon into a pie dish to serve. Top with vegan vanilla ice cream for an extra treat!
In a large bowl stir together the maple syrup and orange juice. Scrape half the seeds from the vanilla bean into the bowl. Add the sliced peaches and toss well to coat.
In a food processor, pulse pecans, dates, the seeds from the other half of the vanilla bean, cinnamon, and salt until a hearty, nut crumble is left. Add this crumble to the sliced peaches, toss lightly, then spoon into a pie dish to serve. Top with vegan vanilla ice cream for an extra treat!
