Just Like Heaven

Sam, the typical Britt that he is, absolutely loves apple crumble. He used to make it with him mom all the time when he was in England! He normally makes the crumble for us, but yesterday he asked me to make a deconstructed crumble that was entirely different. Can you blame me for being intimidated? Thankfully it turned out delicious… Sam almost ate the whole thing. I had to eat some too!

Peaches and Chia Coconut Cream Crumble topped with Vanilla Coconut ‘DreamCream” Recipe

IMG_0103

Ingredients

Crumble: 

  • 1/2 Cup Coconut Sugar
  • 1/3 Cup Banana Flour
  • 1 Cup Gluten Free Rolled Oats
  • 2 1/2 Tbsp Melted Coconut Oil
  • 1/4 Cup Melted Coconut Butter
  • 1 Tbsp Pumpkin Seed Butter
  • 1/2 Tbsp Date Syrup
  • 1 Tsp Cinnamon
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda

Peach Filling:

  • 3 Chopped Peaches
  • 1/2 Cup Coconut Sugar (add less if you don’t want it too sweet)
  • 1/4 Cup Water
  • 1 Tsp Vanilla
  • Juice of 1/4 Lemon
  • Zest of 1/4 Lemon
  • 1 Tsp Cinnamon

Coconut Chia Cream:

  • 1/2 Can of Organic Coconut Cream
  • 1/4 Cup of Chia Seeds
  • 1/2 Tbsp Date Syrup

Date Caramel (Small Portion):

  • 8 Medjool Dates Pitted
  • 1/4 Tsp Vanilla
  • 1/2 Tsp Pink Salt
  • 2 Tbsp Water

Directions

Crumble:

  • Preheat oven to 350 Degrees
  • Melt down coconut oil and coconut butter in a small pot on low
  • In a mixing bowl, add in all ingredients
  • Mix using a wooden spoon or hands
  • Divide crumble in equal halfs
  • Pour one half in a small baking glass

Peach Filling:

  • Chop Peaches
  • Pour water into a small pot on medium
  • Bring water to a boil
  • Add in peaches, coconut sugar, lemon, cinnamon and vanilla
  • Stir 
  • Cover and let simmer for 8 minutes
  • Using a strainer, drain the liquid from the caramelized peaches
  • Put liquid aside
  • Pour peaches on top of the crumble in the baking glass
  • Pour the other half of the crumble on top of the peaches
  • Pour some of the liquid on top of the crumble
  • Bake at 350 degrees for 20 minutes

Coconut Chia Cream:

  • Pour Coconut Cream into a sealable container
  • Freeze overnight
  • In the morning, whisk in chia seeds and date syrup
  • Cover the container once again to allow the chia seeds to absorb some of the remaining liquid
  • Place in fridge until you are ready to make the crumble

Date Caramel:

  •  Soak dates in warm water over night
  • Peel dates
  • Blend dates in a magic bullet or using a hand mixer with 2 tbsp of water and pink salt
  • Refrigerate

For Parfait:

  • Get creative with it!
  • Layer in any way that you want 🙂
  • Enjoy
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s