Yesterday I was a vendor at a corporate health show. To make my nutrition table look nice I bought A LOT of fruit to hand out to people. My error was that on my way to the location I totally squished the peaches I bought (I wouldn’t get a job as a grocery packer) and so I had a bag full of damaged peaches – enter this recipe!!!

I prepared it in about 10 minutes with the help of my faithful friend the food processor. It didn’t last 24 hours in our house!

I made an instant, clean eating, dairy free banana ice cream to go with it – I will post a separate recipe for this later – it is a MUST TRY!!!!

  • Gluten free
  • Kid approved


  • 7 peaches (de-stoned and cut into chunks)
  • 1 large vanilla pod (split lengthways)
  • 75ml water
  • 80g cashew nuts
  • 50g hazelnuts
  • 50g desiccated coconut
  • 20g sunflower seeds
  • 25g ground almonds
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil


  1. Preheat the oven to 170C.
  2. Place the chopped peaches, vanilla pod and water into a pan and stew the fruit on a medium heat for 15 minutes until soft.
  3. Remove the vanilla pod and scrape out any remaining seeds into the fruit mix, throw away the pod.
  4. Place all remaining ingredients into a food processor and blitz until it starts to stick together a little, it is okay if it is still a little chunky.
  5. Place the fruit into an ovenproof dish and top with the crumble mix.
  6. Bake for 25 minutes until golden.
  7. This should keep well in the ffridge for a day or two, if it last that long!