This was a riff on my first raw fruit crisp or crumble, only instead of being merely fantastic, this one is divine! I used peaches and nectarines as my summer soft fruits, but you can also use plums, or really anything you want! If you aren’t vegan, this is incredible warm from the dehydrator with a little cream drizzled over the top!

Raw Summer Soft Fruit Crisp


1 cup organic walnuts
1 cup organic almonds
1/2 cup organic shredded coconut
4 medjool or other moist organic dates, pitted
1 Tablespoon agave nectar


3 to 4 ripe organic nectarines
3 to 4 ripe organic peaches


Cut fruit into quarters or smaller, and process in food processor until cut into approximately 1/4-to-1/2 inch size pieces.

Pour fruit into a pan that will fit in your dehydrator – anything 4 x 4 up to 8 x 8 will do! I’ve used both a 4×4 and an 8×8 plastic container (such as Rubbermaid or Tupperware) although you could use a cake pan. I prefer a smaller (such as 4×4) container, as it gives you a deeper filling base – I think that 8×8 makes the filling base too shallow.

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.

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.


Here are some pictures of my original raw berry fruit crisp – the summer fruit crisp looks the same, just different fruit:

In the dehydrator:

Just out of the dehydrator:

With a little corner cut out so you can see the filling: