Raw Pistachio and Almond Crumble
Serves 4
FRUIT FILLING:
Ingredients
4 ripe nectarines, sliced into thin wedges
2 punnets fresh blueberries
2 tbsp honey or maple syrup
Juice of half a lemon
Method
- Put the nectarines, blueberries, syrup, lemon juice and cinnamon in a large mixing bowl
- Toss until combined, then transfer to a serving dish
CRUMBLE TOPPING:
Ingredients
½ cup Alison’s Pantry Gourmet or Select Dates
¼ cup Alison’s Pantry Almonds
¼ cup Alison’s Pantry Shelled Pistachios
½ cup Alison’s Pantry Shredded Coconut
1 tbsp virgin coconut oil
Method
- Add the dates, almonds, pistachios and coconut to a food processor. Blend for 2-3 minutes until the mixture resembles dense crumbs
- Add the coconut oil and process for 20 seconds or so, until the mixture starts to stick together
- Scatter the crumble evenly over the fruit filling and serve
Recipe by Eleanor Ozich, Petite Kitchen