Raw Dessert – Blackberry Crisp

Nuts and dried coconut  replace the flour. Dried fruits replace the sugar  You can easily make this in your own kitchen in about 15 minutes. It is perfect for potlucks and parties and a great way to introduce people to raw food.


Blackberry Crisp

Makes 8 servings

Crumble topping ingredients

  • 2 cups raw walnuts or pecans, soaked and dehydrated
  • 1/2 cup unsweetened shredded dried coconut
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 cup raisins
  • 1/2 cup pitted medjool dates
  • 1/4 cup raw cane sugar (see notes)

Blackberry filling ingredients

  • 3 (10-oz) packages frozen blackberries, thawed and drained
  • 3/4 cup date paste (see notes)
  • 1 tablespoon lemon juice

To make the crumble topping, place the walnuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S-blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Add the raw cane sugar and process briefly.

To make the filling, place about a third of the blackberries along with the date paste and lemon juice in a food processor or blender and process until smooth. Remove to a mixing bowl and toss with the remaining blackberries.

To assemble the crisp, press 1/2 cup of the Crumble Topping into an 8-inch square glass baking dish. Spread the blackberry filling on top. Press the remaining Crumble Topping on top of the blackberries, allowing some of the filling to peek through. Covered with plastic wrap in the refrigerator, Blackberry Crisp will keep for three days. Serve at room temperature, or warm in a dehydrator at 115 degrees F for 30 minutes.


Rapadura is a popular brand of raw cane sugar. It is made by dehydrating sugar cane juice at low temperatures.

To make date paste, place 1/3 cup water and 1 cup soaked pitted dates in a food processor and process until smooth. Yield: 1 cup. Stored in a sealed container in the refrigerator, date paste will keep for 2 weeks.



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