Fruit Crisp

Crumble Topping

2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened dried coconut
1.2 teaspoon cinnamon
1/4 teaspoon Celtic seas salt
1/2 cup raisins
1 cup pitted dates

Put all above ingredients in food processor and blend until crumbly.

Fruit Filling

4 cup fresh or frozen fruit (thaw and drain, if frozen)
3/4 cup pitted dates, soaked
1 tablespoon lemon juice

Place 1 1/2 cups of fruit along with dates and lemon juice in food processor until smooth. Remove from processor and mix with remaining fruit.

To assemble press half of crumble into 8" square baking dish. Spread fruit filling on to using a rubber spatula. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.

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From an unknown contributor at the Raw Food Support Group potluck on July 21, 2008 at Kinzers Fire Hall.