25 May Peach Crumble with Banana Ice Cream
Delicious & fresh, ideal for a spring dessert
Peach Crumble with Banana Ice Cream
2016-05-25 10:08:29
Serves 6
Crumble
- ½ cup almonds, soaked and dehydrated
- ½ cup walnuts, soaked and dehydrated
- ½ cup brazil nuts
- ¼ cup dates, pitted
- Dash of Himalayan crystal salt
Filling
- 4 cups fresh ripe peaches, pitted and diced
- ¼ cup dates, pitted
- 2 tsp lemon juice
Banana Ice Cream
- 5 ripe bananas, peeled and frozen
Instructions
- To make the crumble, process the almond, walnuts and brazil nuts in a food processor outfitted with the “S” blade, until the mixture resembles a coarse meal. Add the dates and process again until the mixture just begins to stick together, then add the salt and pulse again.
- To make the filling, blend 1 cup of the peaches with all the dates, and lemon juices.
- Stir the mixture into the remaining peaches.
- To make the banana ice cream, add the frozen bananas to a blender, and blend until the mixture resembles ice cream. If your blender is not that powerful enough, take the bananas out of the freezer 10 min before you use them.
- To assemble the peach crumble, place the peach filling in a shallow glass baking dish.
- Press the crumble topping lightly on top, and add a scoop of banana ice cream.
- Serve immediately, warmed slightly in a dehydrator or in an oven at the lowest temperature, or chilled. (If served warm, add the ice cream just before serving)
Notes
- Storage: Will keep in a sealed container in the refrigerator for up to 3 days.
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