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January 25, 2014

The Easiest Dessert to Match Every Season. ~ Kelly Kaiana {Recipe}

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.

Crumble:

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.

You can use any fruit that you like for this recipe that is in season.

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

Image: courtesy Kelly Kaiana

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