Raw Blueberry/Peach Crisp
I owe this recipe to Whole Foods. Did you know they have some pretty amazing recipes?
While this recipe has been modified using seasonal fruit and nuts that I had in my fridge, this crisp blew me away! I loved the crunch factor, and it was SO super easy to make!
The first time I made, I served in individual size tins. (I also soaked the dates, and learned that was a bad idea, as the crisp wasn’t very crispy.)
The second time around I served as a large plate. (And would have used a prettier serving dish if it were going to be seen in public.)
4 cups each blueberries and chopped peaches
1/2 teaspoon pure vanilla extract
3 tablespoons fresh-squeezed orange juice, divided
1 cup pitted dates
1/2 cup almonds, chopped
1/4 cup pecans, chopped
1/3 cup chia seeds
1 1/2 teaspoon ground cinnamon
Toss fruit with vanilla and 2 tablespoons of the orange juice. Spoon into an 8-inch-square dish and smooth the top. In a food processor, combine dates, almonds, pecans, chia seeds and cinnamon and process until coarsely ground. Pour in remaining 1 tablespoon orange juice and pulse until combined. Spoon chia mixture evenly over the top of the cherries and serve, or cover and refrigerate up to 3 days.