Truth be told I am actually not much of a chocolate person. I know, it’s a little weird. Fruity desserts are more of my thing. This raw nectarine blueberry crisp is incredible and the colors are beautiful! It is sweet, fresh and not too heavy making it an excellent guilt-free dessert or even breakfast. Did I mention that it is loaded with antioxidants, vitamin C, beta carotene, vitamin K, magnesium, manganese and even a little iron?
This recipe is fast, easy and is a great make-ahead treat for the summer- don’t let the ingredient list throw you off. It comes together in a few short minutes.
Raw Nectarine Blueberry Crisp
Crumble Topping
1/4 C raw cashews
1/4 C raw pecans
1/4 C packed fresh pitted medjool dates- about 4 large dates (choose dates that are really fresh and soft)
1/4 C shredded unsweetened coconut
1/3 C gluten-free old fashioned oats
1/2 tsp cinnamon
1 tsp vanilla powder
1 Tb water (you may need a bit more, but start with less. You can always add a bit more if you need it)
1/8 tsp fine sea salt
Sauce
1/2 C fresh nectarine slices, peeled
1/4 tsp fresh lemon zest
1/2 tsp vanilla bean powder
1/4 tsp cinnamon
1 Tb B grade maple syrup (use only if your fruit isn’t in season or perfectly ripe. I didn’t need it.)
Dash of fine sea salt
Fruit Filling
2 large nectarines, diced
1 cup fresh blueberries
In a food processor, add all of your crumble topping ingredients and pulse until combined into a crumbly texture. If necessary, add more water, a teaspoon at a time until you reach your desired texture. Set aside.
In a blender combine all of the sauce ingredients and blend until smooth and creamy. Taste and adjust the level of sweetness and spices if necessary. Pour the sauce over the fruit and stir to combine.
In a serving bowl or individual dessert glasses layer half the crumble, followed by the fruit mixture and crumble the remaining crumble on top, or layer in a pretty parfait glass.
Enjoy alone, with coconut whipped cream or your favorite raw vanilla ice cream.
Are you a chocolate person or a fruit person? Please let me know how this recipe turns out for you in the comments below, Facebook and Twitter – I love hearing from you!
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