Monthly Archives: August 2012

Raw Fruit Crisp


If you’re a person who deprives yourself of dessert because of the sugar, empty calories, etc., I’m about to change your life and blow your mind. Or at least your tastebuds. I would challenge anyone to make this and tell me you don’t think it’s delicious. It’s so hard to believe that you’re eating fruit and nuts and that’s it! You won’t miss the butter and oats and sugar, I swear.

I started making this a more than a year ago for a raw vegan client and was instantly hooked myself. I got the original recipe from a raw cookbook (I think it was blackberry crisp) and we experimented with different fruits until she found her favorite, which was pear-blueberry.

Today, I decided to make it for breakfast. That’s right. Dessert for breakfast and it’s not full of garbage. I can’t believe I didn’t think to do that before! I enjoyed it with a cup of tea and a tall glass of fresh (kale-carrot-apple-beet-plum-ginger-apple-clementine) juice. It was perfect and felt so indulgent.

I’ve tried lots of different fruit in this — anything soft will work, including berries, pear, peaches, mango, etc. This is a really great thing to make when you have fruit that’s starting to turn, which was the case in my house today. I used pears, peaches and grapes. It turned out great!

• 4 c. fruit, chopped/diced
• 1 Tbsp. fresh lemon juice
• 3/4 c dates, pitted and soaked in room temp water for (ideally) 30 minutes +
• 8 dates, pitted and NOT soaked
• 2 c. walnuts and/or other raw, unsalted nuts
• 1/2 c. unsweetened coconut flakes
• 1/2 c. golden raisins
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt (optional)
• 1-2 Tbsp. raw cane sugar (optional)

1. Place walnuts, coconut, cinnamon, nutmeg and salt (if using) in your food processor and pulse a few times.

2. Add UNSOAKED dates, raisins and sugar (if using) and process until until the mixture resembles coarse crumbs and will stick together if you press it together with your fingertips.  If your dates aren’t the freshest you probably want to run your knife through them real quick so your food processor doesn’t have to work so hard. Pour mixture into a bowl. (This can also be frozen if you want to make a big batch of it and save some for the next time you want to make some crisp!

3. Place half of the diced fruit into the food processor, along with soaked dates and lemon juice and process until smooth. Mix this with the diced fruit.

4. Press half of the nut mixture into a dish. I find a full recipe fits perfectly into an 8 x 8 glass pan. I often make half of a recipe, which fits perfectly in a loaf pan (as pictured above).

It’s great at room temperature, but if you want it to be a little warm and still raw, heat your oven to 200, turn it off and place it in the oven for about 10 minutes.  Of course if you have a food dehydrator, you can put it in there too. I often pull all the trays out of mine and place it in there at 115 degrees for about 20 minutes.