(Printable version of this recipe are near the end of the post. This post contains affiliate links which help fund this blog but at no cost to you.)
Last week, I shared one of my favorite go to recipes: raw granola. This week, I’m sharing one of my favorite ways to eat it, especially as a snack.
When you first “give up” eating certain foods, it can be hard not to lament all the foods you loved to eat B.D.C. (before the diet change). Like traditional fruit crisp.
While I’ve never been much of a pie person, I always adored crisp because of the topping. With added sugars (mostly) out of the picture, however, the traditional topping for crisp was no longer an option because it’s loaded with brown sugar.
Thankfully, I discovered this raw granola makes an excellent substitute. The dates for the brown sugar and the pecans add buttery crunchy notes. No need to find a sub for the oats, unless you need ones that are certified gluten free.
The “recipe” for this raw fruit crisp is simple:
- one piece of raw fruit per person (e.g. apples, pears, peaches) or an individual serving size of berries per person
- dashes of cinnamon
- a few sprinkles of the raw granola
Besides the health benefits of eating raw fruit, another thing I love about this raw fruit crisp is that it’s more economical. LOL Whenever I make a cooked fruit crisp (apple, for example), I always use much more fruit than if I leave the fruit uncooked because the water evaporates as it cooks down. And with several hungry mouths to feed, ones that particularly love dessert, anything I can do to stretch our food budget is a bonus.
And here’s the printable version of the recipe for you:
Simple to prepare and excellent as a snack or dessert, this raw fruit crisp contains only five ingredients!
- 1 piece/serving raw fruit (e.g. apples, pears, peaches, berries, cherries)
- dashes cinnamon
- 3/4 cup date paste*
- 1 cup pecans
- 1 cup whole rolled oats gluten free if needed, organic is best
Add all ingredients for the raw granola to a food processor or blender and blend until it becomes crumbly. Don't overmix or the pecans will release their oils. Can be stored in an airtight jar in the fridge for a couple weeks.
Prepare fruit as needed (e.g. washing it, slicing/dicing) and add to an individual serving bowl along. Sprinkle cinnamon over top and add topping.
*If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. See post on why I prefer using date paste.
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