Peach & Apple Crumble with Lemon Cashew Cream

Crumble is a wonderful warming winter dessert, but it is also amazing in summer when stone fruit is in season. I sometimes make it with pineapple, too! If I don’t have something seasonal in my fruit bowl, I use dried apricots, figs, prunes or dates with apple. The nutty crumble not only contains protein, vitamins and minerals, but also adds a delightful contrast in textures. This is a simple, delicious dessert that most people seem to love. When making this for guests, make it a little more special by baking it in individual ramekins and serving them on small plates.  

Ingredients:

• 6 medium peaches, diced
• 6 medium apples, diced
• 1 star anise
• 2 teaspoons ground cinnamon
• ¼ cup coconut sugar (optional)
• ½ cup filtered water

Crumble topping

• ¾ cup walnuts
• ¾ cup macadamias
• ¾ cup almonds
• ¾ cup sunflower seeds
• ¼ cup macadamia or almond oil
• ½ cup agave* (or maple) syrup or coconut nectar* (or liquid sweetener of your choice)
• ½ teaspoon cinnamon

Lemon cashew cream

• ¾ cup raw cashews (soaked in ¾ cup filtered water for 20 mins), rinsed, drained
• 1 cup filtered water
• 1 teaspoon vanilla bean paste
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 3 tablespoons agave syrup
• ¼ teaspoon quality salt

Directions:

1. Preheat oven to 170°C fan forced.
2. Place the fruit, spices, coconut sugar and water in a large saucepan on low-to-medium heat and bring to the boil. Reduce heat and simmer for 15-20 minutes or until fruit is soft.
3. Meanwhile, make the cashew cream.
4. Transfer stewed fruit to a baking dish and set aside.

Crumble topping

1. Place the nuts in a food processor and pulse until roughly chopped. Add remaining topping ingredients and pulse for a further 5-10 seconds or until just combined.
2. Scatter crumble over the stewed fruit and cover loosely with aluminium foil. Bake for 15 minutes, then remove foil and cook for a further 10 minutes or until crumble browns.
3. Serve hot crumble with lemon cashew cream on the side.

Lemon cashew cream

1. Place drained cashews in a blender, add the remaining ingredients and blend until smooth. Adjust the quantity of water to suit your desired thickness. (I like the consistency of pouring cream for this recipe.)

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