Raw desserts are so easy and fast to make that you can often decide to make one and be eating it in a matter of minutes! This blueberry crisp recipe can be adapted to use whatever fruit is ripe or that you prefer. Adapted from Raw Food Made Easy For One or Two by Jennifer Cornbleet. This book is one I often recommend to those new to raw food. All the recipes are easy and many don’t need any special equipment. Some use a food processor or blender.
Ingredients
Berry Filling
- 4 cups fresh blueberries
- 3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained
- 1 tablespoon freshly squeezed lemon juice
- 2 cups Crumble Topping (below)
Crumble Topping
- 2 cups raw walnuts or pecans, unsoaked
- 1⁄2 cup unsweetened shredded dried coconut
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup raisins, unsoaked
- 8 pitted medjool dates, unsoaked
Filling
1) Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth.
2) Transfer to a medium bowl, add the remaining 2 1/2 cups of berries, and stir to mix.
3) To assemble the crisp, press 1/2 of the topping into an even layer on the bottom of an 8-inch square glass baking dish.
4) Spread the blueberry filling evenly on top.
5) Top with the remaining 1/2 crumble topping and press gently to form top crust, allowing some of the filling to peek through.
6) Refrigerate for at least 1 hour before serving. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Blackberry Crisp will keep for 3 days.
Crumble Topping
1) Place the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground.
2) Add the raisins and dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Don’t over process.
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