I first made this dessert deep in the middle of a Canadian winter.
On that first occasion the crumble was a mishmash of ripe dark blueberries and blackberries that left my fingers stained and lips looking as though I had kissed winter on the mouth.
When I ventured down to California come spring time, I made this recipe with persimmons picked straight from the tree, a touch of nutmeg and a handful of flame raisins. It was a recipe that stayed in my mind all year long and had my eyes constantly searching for the first signs of spring as the hollow winter drew to a close.
In the peek of an Australian summer, I offered this dessert a tropical twist by mixing ripe papaya with succulent mangos and a scattering of sun dried pineapple.
Another time I experimented with fragrant plump strawberries and sweet blood plums that created a dessert the color of the most spectacular sunset imaginable.
Come Fall, back in Canada, when the ground was a blanket of amber leaves and the scent of the air was so lush I felt as though I could float through it like clouds heavy with rain, I made this crumble with delicate fresh figs bought from the farmers market mixed with diced pears and dried mulberries that came together in a swirl of caramel decadence.
The recipe is simple. The variations are endless. A healthful concoction that I have enjoyed for breakfast at dawn or after dinner with a cup of tea, and every other time in-between. It ticks the boxes for raw, vegan, gluten free and organic if you choose (I recommend). Kids enjoy it as much as your most anti-raw vegan dinner guest. So get creative, embrace the freedom, enjoy.
Peach and Berry Crumble
You will need:
8 ripe peaches
1 cup fresh raspberries
2 tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon coconut oil
4 soft Medjool dates
A dash of cinnamon
Finely slice 6 of the peaches and place in a bowl with half of the raspberries. Blend the remaining peaches, raspberries, lemon, vanilla, dates, coconut oil and cinnamon in a blender until smooth. Stir this mixture through the sliced peaches and raspberries and place into bowls.
1 cup pecans
1 cup soaked dates
1 cup shredded coconut
1 teaspoon vanilla
pinch of salt
Pulse all ingredients in a food processor until broken down and combined but still chunky. Spoon the fruit mixture into bowls and place the crumble over the top. Scatter with more fresh coconut and a few sprigs of summer mint.
Try apple and blueberry, plum and rhubarb or mango and papaya.
The variations are endless!
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Assistant Editor: Cami Krueger/Editorial: Bryonie Wise