Crumble Filling
6 fresh peaches, cleaned, peeled and sliced
1/4 cup raw agave nectar
2 tablespoon coconut oil, liquid
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon sea salt
Toss peach slices in a bowl with agave nectar, coconut oil, cinnamon, nutmeg and sea salt. Place mixture in a 8" x 8" x 2" square pan. Set aside.
Crumble Crust
3 cups pecans, dry
5 pitted Medjool dates
1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract
In a food processor, chop pecans and vanilla bean into crumbs. Add dates and process until mixed well. Loosely place mixture on top of peach filling.Oh. My. Goodness. Does this dish taste soooooooooo good. And it very easy to make. The crumble crust reminds me of a pecan pie.