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grilled peach & walnut crumble


Serves 4
A note about this walnut crumble topping – it’s become my go-to lately for quick desserts. Top it on any kind of fruit, add a scoop of ice cream & dig in.
The crumble can be made ahead, store at room temp for up to a couple of days.


1/2 cup walnuts
3-4 tablespoons brown sugar
1 teaspoon cinnamon
tiny pinch of salt
2 tablespoons cold butter (I use vegan earth balance)
a few teaspoons flour*, if necessary for the crumble (*I used spelt flour. Oat flour [gluten free oat flour if necessary], whole wheat, or white would also be fine.)
4-6 peaches
ice cream (I used coconut, use what you like)



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