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Blueberry and Nectarine Crumble with Lemon Cream

 Blueberry and Nectarine Crumble with Lemon Cream

Strolling around Farmers Market really taps into my greedy, produce-hoarding nature. In my wildest dreams, there are no measured thoughts of, ” oh, I’ll just take a pound” of this or that. “Four dollars a pound? Oh, give me ten pounds. Cheers!” Wouldn’t life be so wonderful? Suddenly, another fantasy comes streaming in: Owning a farm outside of the city, of how lovely and peaceful it would be, as well as the garden being unbelievably fulfilling. Amazing as this may sound, reality strikes, and I wonder how two city kids like Toby and I (he’s from London, I’m from Los Angeles) would fare in the woods with the sound of crickets instead of ambulances blaring at all hours of the night. Childhood memories of B rated horror flicks whirl around in our heads, of grizzly bears gone wild and tempestuous termites nibbling at our bedpost in the wee hours of the night. All thoughts of going au naturel immediately fizzle out. For the moment, we love our life in the concrete jungle, with a weekly harvest (or two) of organic produce at outdoor markets. Yin and yang never felt so good.

Phwoar crumble! This is a sexy minx of a dessert. The burst of blueberry, the zing of nectarine, and the earthly delight of a cinnamon-scented, nutty crumble. If you love cream, I’ve got your back. On top of that, it’s a cinch to throw together, and darn cute if I do say so myself. Please excuse the self congratulatory tone. It’s the only thing that keeps me going when one is faced with writing alone here in cyberspace.

Blueberry and Nectarine Crumble with Lemon Cream

4 ripe nectarines sliced 
1 punnet of blueberries

2 cups almonds
1 cup medjool dates de seeded
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch of celtic sea salt or himalayan sea salt ( I take it back. It’s not a passing fancy. I’m hooked on both.)

Lemon Cream
1 cup cashews soaked for an hour
juice of a whole lemon
1/4 cup filtered water
2 tablespoons of raw honey or agave

1. Assemble the crumble: Using a magimix with an S blade, grind the almonds and salt until it looks like breadcrumbs (not too long or you will have flour on your hands. Do keep checking). Add the dates, and pulse until the mixture is thoroughly combined.
2.Arrange the nectarines on a plate, then tumble the berries on top. Take handfuls of crumble, and sprinkle it over the fruit, Lay a few pieces of fruit on top to decorate. 

For the cream:  Whizz the cashews, water, lemon juice, and preferred sweetener in a blender until smooth. Add more water if you like your cream a bit thinner.



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One Response to “Blueberry and Nectarine Crumble with Lemon Cream”
  1. Bethany says:

    Oh, YUM! DH will love this one for sure. He loves fruit and I love dessert. Must do Vnc farmer's market tomorrow.

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