Nutty Peach Crisp A La Mode
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
1hour 5minutes
Ingredients
Peachy Filling
  • 216 oz bags Frozen Peaches
  • 4large Medjool Date, pitted
  • 1/2cup Apple Juice, Unfiltered
  • 3Tbsp Freshly Squeezed Lemon Juice
  • 1tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4tsp Vanilla Bean Powder
  • 2Tbsp Old Fashioned Rolled Oats
Nutty Oat Crumble Topping
  • 1/2cup Walnuts, Raw
  • 2large Medjool Dates, pitted and chopped(processed with walnuts)
  • 1 1/4cup Old Fashioned Rolled Oats
  • 1tsp Ground Cinnamon
  • 1/4cup Apple Juice, Unfiltered
  • 4large Medjool Dates, pitted and chopped(blended with juice and cinnamon)
Banana N’Ice Cream
  • 4large Bananas, very ripe, frozen
  • 2-3Tbsp Plant-Based Milk, Unsweetened
  • 1pinch Vanilla Bean Powder
Instructions
Peach Crisp
  1. Preheat oven to 400F. Place frozen peaches into an ungreased non-stick 9×9 pan. Set aside.
  2. Add the Medjool Dates, apple juice, lemon juice, cinnamon, ginger, vanilla bean powder, and oats to a blender and blend until smooth. Pour the sauce over the peaches and mix until the peaches are well coated. Tightly cover the pan. Bake in the oven for 45 minutes.
  3. About halfway thru the bake time of the peaches prepare the crumble. Add the walnuts and 2 Medjool Dates (chopped) to a food processor fitted with an “S” blade. Process the nuts and dates into a fine crumble texture. Transfer the crumble to a large mixing bowl. Add the rolled oats to the bowl and give a quick mix. Set aside.
  4. In a small blender blend the 1/4 cup of apple juice, chopped dates, and cinnamon. Then add the mixture to the bowl with the oats and walnut crumble. Mix well until the oats are completely coated. I like to use my hands for this process.
  5. Once the peaches are finished baking remove from the oven. Reduce the oven to 350F. Top the baked peaches with the nutty oat crumble. Place back into the oven uncovered and bake at 350F for 15 minutes until the top is golden brown. Remove
Banana N’Ice Cream
  1. Place frozen bananas, milk, and vanilla bean powder into a blender. Wait about 5 minutes to allow the bananas to thaw just a little. Blend until smooth. If you are not using a high-speed blender, you may have to use a spatula to help move the bananas around a little to get the cream going. If the cream is too soft for your liking, then just place the N’ice cream into the freezer about 30 minutes or more until desired firmness is achieved.
  2. Scoop some on top of the peach crisp and enjoy!
Recipy by Get2dRoot Health and Wellness