Catie's Blog
Raw Spring Crumble of Apricots and Bing Cherries
Mar
Spring is here and more and more we start to see the playful fruits starting to be harvested. This recipe features two jewels of the spring time, tender apricots and succulent cherries. This humble yet delicious crumble is incredibly simplistic in its preparation and assembly and is ready to eat upon completion. If desired, serve with a dollop raw or vegan cream.
Filling:
1 1/2 cup fresh cherries, pitted and sliced
6 apricots (seeded and thinly sliced)
1 /2 teaspoon cinnamon
1 teaspoon agave
Crumble Topping:
1/4 cup raw pecans
1/4 cup Essential Living Foods sprouted flour. (Optional, can substitute rolled oats)
1/4 cup raw brazil nuts or almonds, lightly chopped
3 Medjool dates, pitted and chopped
1/2 teaspoon cinnamon
1/4 teaspoon vanilla powder
1/4 teaspoon sea salt
Directions for Preparation:
1) Toss sliced cherries and apricots, agave and cinnamon together in a mixing bowl and let sit to infuse flavors. In the meantime, you can begin to prepare the topping.
2) Place all ingredients besides the roughly chopped nuts in a food processor fitted with an s-blade. Pulse until pecans and dates and flour(oats) are broken down. Then mix in the chopped nuts.
Assembly:
Place sliced cherries and apricots in small ramekins or bowls. Then crumble a generous amount of pecan-date mixture on top of cherries and apricots. Add a dollop of raw cream(recipe below). Enjoy!
Raw Cream:
1 1/3 cup of cashews, soaked for two hours, rinsed
1/2 cup fresh water
3 tbsp of agave, 2 dates, or clear liquid stevia to taste
1 tsp of lemon juice
pinch of sea salt
Blend in a high speed blender till smooth.
Tip: Start with about 1/2 cup of cashews first and gradually add as you go.
This recipe has been modified from a recipe created by Diana Sboto. Thank you so much for your divine creation!
