This recipe for a raw fruit crisp (or raw fruit crumble) is absolutely fabulous! And it’s very easy to make!
Fabulous Raw Fruit Crisp or Fruit Crumble Recipe
1 small container strawberries (mine are 8.8 ounces or 250 grams)
1 small container blueberries (6 ounces or 170 grams)
1 small container raspberries (4.4 ounces or 125 grams)
1 Tablespoon agave nectar
Place all topping ingredients in bowl of food processor with the ’s’ blade (the curved cutting blade). Pulse until all ingredients are uniformly processed and crumbly, with crumbs no larger than pea-sized.
Empty topping out of food processor into another bowl and set aside.
Put food processor bowl back together (do not rinse or clean) with the ’s’ blade.
Rinse all of the berries and let drain well. Keep each type of berry separate.
Remove any leaves and stems from the strawberries. Cut the strawberries in half (if they are very large cut them in quarters).
Put the strawberries in the food processor and pulse them just a little, until they are chopped, but not too finely.
Now add the blueberries to the food processor and pulse again, just enough to chop the blueberries up a bit.
Finally, add the raspberries and the agave nectar, and pulse again to get all of the berries finely chopped and well mixed and the agave nectar well incorporated.
Spread the filling evenly in the bottom of an 8×8 pan. I use a square 8×8 plastic container (such as Rubbermaid or Tupperware) although you could use a cake pan.
Spread the topping on top of the filling, spreading it evenly all over.
Put the pan in the dehydrator, near the middle, at 115 degrees, for 2 to 4 hours. You can eat it any time after about 2 hours, but 4 hours is best.
This is so scrumptious! You can also try other berry combinations (such as blackberries and raspberries).
Here are some pictures:
In the dehydrator:
Just out of the dehydrator:
With a little corner cut out so you can see the filling: