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 sea salt
1/2 cup raisins
1 cup pitted dates

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

Fruit Filling

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


Place 1 1/2 cups of fruit along with dates and lemon juice in blender or food processor until smooth. Remove from blender or food processor and blend with remaining cut up fruit.
To assemble press half of crumble in bottom of 8" baking dish. Spread fruit filling on top. Top with remaining crumble topping and chill. Serve at room temperature or warmed in a dehydrator.