Nutty Peach anything sounds delicious to me!  And to top it with Vanilla Banana N’Ice Cream is that much more delicious!  Now I am in dessert a la mode heaven!

Traditional peach cobbler is loaded with added sugar, oils, and flours.  When I saw Cathy Fisher’s Apple Crisp, I was inspired to use peaches instead. Oh me oh my, 10x better than the traditional versions.

Simple ingredients, simply deliciousness.  When I first made this recipe I used fresh peaches.  The dish was so yummy that I went back to the store to pick up some more fresh peaches and as luck would have it the store was completely out.  I started to panic and then realized frozen peaches are just as good if not better.  So I picked up 2 bags of frozen peaches and the dish came out even better, with much more sauce (which the family love)!  

Just when I thought that this dessert could not get any better, I tried a scoop of Banana N’Ice Cream on top — oh my! Dessert A La Mode Heaven! But no worries if you do not have the N’Ice Cream it is just as good alone.

It doesn’t get any better than this. Peach Crisp A La Mode with no added sugar, oils, and flours, or dairy! Guilt-free indulgence!

Watch “How To” Video:

Nutty Peach Crisp A La Mode

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Servings 6 servings

Ingredients

  

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Peachy Filling

• 2 16 oz bags Frozen Peaches
• 4 large Medjool Date, pitted
• 1/2 cup Apple Juice, Unfiltered
• 3 Tbsp Freshly Squeezed Lemon Juice
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Vanilla Bean Powder
• 2 Tbsp Old Fashioned Rolled Oats

Nutty Oat Crumble Topping

• 1/2 cup Walnuts, Raw
• 2 large Medjool Dates, pitted and chopped (processed with walnuts)
• 1 1/4 cup Old Fashioned Rolled Oats
• 1 tsp Ground Cinnamon
• 1/4 cup Apple Juice, Unfiltered
• 4 large Medjool Dates, pitted and chopped (blended with juice and cinnamon)

Banana N'Ice Cream

• 4 large Bananas, very ripe, frozen
• 2-3 Tbsp Plant-Based Milk, Unsweetened
• 1 pinch Vanilla Bean Powder

Instructions

 

Peach Crisp

• Preheat oven to 400F. Place frozen peaches into an ungreased non-stick 9x9 pan. Set aside.
• 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.
• 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.
• 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.
• 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

• 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.
• Scoop some on top of the peach crisp and enjoy!

Keyword Cinnamon, Ground Ginger, Lemon Juice, Medjool Dates, Peaches, Frozen, Rolled Oats, Vanilla Bean Powder, Walnuts, Raw

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