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No-Bake Peach Blueberry Crumble

Juicy peaches. Plump blueberries. No oven needed dessert. Yes, please.

Course Breakfast, Dessert, dinner, lunch, Main Course, picnic, Salad
Cuisine American, raw
Keyword berries, blueberries, crumble, dessert, no-bake, peaches, raw dessert
Prep Time 15 minutes
Chill Time 6 hours
Servings 4 servings

Ingredients

  • 5 cups chopped fresh summer peaches + 1/2 cup for topping
  • 1 cup fresh blueberries or huckleberries + 1/2 cup for topping
  • 1/2 cup sliced fresh strawberries
  • 3 tbsp lemon juice
  • 1-2 tbsp chopped fresh ginger
  • 2 tbsp just melted coconut oil
  • 1 tbsp honey

Crumble Topping

  • 3/4 cup raw almonds
  • 1 cup raw, shelled pistachios
  • 1 cup pitted and packed Medjool dates
  • pinch of sea salt

Instructions

  1. Make crumble first: process ingredients in a food processor using the “S” blade, until ingredients stick together. Don’t over process or you will make nut butter! Chill.

  2. For filling, add 2 cups of the peaches with the lemon juice, ginger, coconut oil and honey to a blender and puree. Place the puree in a bowl and gently mix in the remaining 3 cups peaches and 1 cup blueberries until combined. Place in a glass dish and chill for 6 hours.

  3. Top with the crumble topping and garnish with the extra peaches, blueberries, and strawberries. To serve, scoop into individual bowls and top with ice cream, whipped cream, or a drizzle of non-dairy creamer.