Raw Recipes

Blackberry Crisp

Posted on July 11 2012 | (0) Comments
Category: Raw Dessert and Snack Recipes

Blackberry Crisp

Yield: one 8-inch crisp, 12 servings

Tart, juicy blackberries are a delight under sweet raw crumble topping. Try Blackberry Crisp warm, with a scoop of Vanilla Ice Cream.

Ingredients

  • 4 cups fresh or thawed and drained frozen blackberries
  • 3/4 cup pitted medjool dates, soaked in water for 10 minutes and drained
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups Crumble Topping
     

Equipment

  • measuring cups
  • small bowl
  • small colander or fine-mesh strainer
  • citrus juicer or reamer
  • measuring spoons
  • food processor
  • rubber spatula
  • medium bowl
  • square pan, glass, 8-inch

Put 1 1/2 cups of the blackberries along with the dates and lemon juice in a food processor fitted with the S blade and process until smooth. Transfer to a medium bowl, add the remaining 2 1/2 cups of blackberries, and stir gently until well combined.
    To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the blackberry filling on top using a rubber spatula. With your hands, knead pieces of the remaining 1 1/2 cups of the topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. 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.

Per serving: calories: 191, protein: 3 g, fat: 12 g, carbohydrate: 17 g, fiber: 6 g, sodium: 34 mg

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

Blueberry or Cherry Crisp: Replace the blackberries with 4 cups of fresh or thawed and drained frozen blueberries or pitted cherries.

Peach Crisp: Replace the blackberries with 4 cups of fresh or thawed frozen peach slices. Add 1/8 teaspoon of ground nutmeg to the filling if desired.
 

Related Blog Posts: Raw Food Made Easy Revised—Birth of the Next Best-Seller Plus a raw Blackberry Crisp Recipe!



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