Eleanor Ozich's Raw crumble with nectarines, blueberries,lemon, cinnamon and coconut





Here's my recipe for raw pistachio and almond coconut crumble, with juicy nectarines slices, blueberries, lemon juice and a touch of cinnamon. What I love about this gluten and dairy free plant based recipe, is that it is ridiculously easy to throw together, and ready to devour in less than 15 minutes. Serve with a dollop of whipped cream or yoghurt if you desire.

Ingredients

For the crumble topping:
1/2 cup medjool dates, pitted
1/4 cup almonds
1/4 cup pistachios
1/2 cup shredded coconut
1 tbsp virgin coconut oil


For the fruit filling:
4 ripe nectarines, sliced in to thin wedges
2 punnets of fresh blueberries
2 tbsp honey, maple or brown rice syrup
juice of half a lemon
1 tsp cinnamon



Method

To prepare the filling, add the nectarines, blueberries, syrup, lemon juice and cinnamon to a large mixing bowl. Toss until just combined, then transfer to a serving dish.

Add the dates, almonds, pistachios and coconut to a food processor. Blend for 2-3 minutes until the mixture resembles dense crumbs. Add the coconut oil, and process for 20 seconds or so, until the mixture starts to stick together.

Scatter the crumble evenly over the fruit filling, and serve.

Serves 4

*gluten free
*dairy free
*refined sugar free