Peaches & walnut crumble

Dessert

serves 4

15mins

Grilled peaches and pineapple topped with live yoghurt and a crunchy walnut crumble, perfect for summer days.

A white plate with yogurt, grilled peached and walnuts

9 + Plant Points

Ingredients

  • ½ cup (50g) walnuts
  • 30g almonds
  • 60g low sugar granola (we used Bio&Me Low Sugar Granola)
  • 2 Medjool dates (mixed with 30ml of boiling hot water to create a paste)
  • 1 tsp cinnamon
  • 2 tbsp extra virgin olive oil (plus extra for grilling)
  • 4 peaches, quartered
  • 4 (1/2-inch-thick) pineapple rounds, halved
  • 4 tbsp live yoghurt (we used Bio&Me Plain Yoghurt)

Method

  1. Make the crumble by crushing the walnuts and almonds into smaller pieces, and mixing them together with the granola, cinnamon, extra virgin olive oil, date paste and a pinch of salt. Use your hands to mix it all until just combined.
  2. Slice your peaches into thick quarters and half your pineapple rounds. Add about 2 tsp of extra virgin olive oil to a griddle pan, and grill the fruit, or use a BBQ if you have one, for about 2-3 minutes on each side.
  3. Serve the peaches with some of the crumble and some live yoghurt.

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