End Of Summer Fruit Crumble

It's definitely the end of summer around here. Fortunately though, I still have a bucket of fresh wild blueberries in my fridge (which is quickly dwindling). The rest are tucked away in the freezer for the winter... but fresh berries are necessary for a raw crumble. Despite the fact that I've made raw fruit crumble a few times this summer, I haven't made blueberry crumble - until a few days ago. I held the idea in my head since the berries started ripening but I didn't get to it until recently. Time just has a habit of getting away on me, especially this time of year. Too many things to do when the weather is great and too many ice cream recipe to test for the contest, etc, etc. Alas, it was extra special when I made it and could finally take a bite.

This recipe is super easy, as is any raw crumble - the best part is that you don't need to bother with cooking time. So as soon as it's packed into the pan, it's done! Perfect dessert item to bring to a party. Ice cream is optional of course but I prefer it. It just seems to create the proper balance of textures and flavors - plus it you decide to warm the crumble in a dehydrator, the frosty ice cream is especially divine in contrast.

If you're a regular reader then you may already know part of my recipe. I've posted it many times as it's my "go-to" option for a crumble topping. I do play around depending on what ingredients I have on hand or what I'm in the mood for, but generally I use the following as my base recipe.

Blueberry Peach Crumble

Crumble Topping
1 cup walnuts
1/2 cup pitted, packed dates
1/2 cup shredded coconut
1/3 cup ground raw oat groats, or regular oats
1/2 teaspoon pure vanilla extract
Pinch of salt
1-2 teaspoons water
In a food processor, grind all ingredients together into a crumbly, yet moist texture.
If you want the mixture to press together a bit better, add 1-2 teaspoons of water.
Transfer to a bowl and make the filling. 

Filling

2/3 cup blueberries
3-4 dates, pitted and chopped
1-2 teaspoons lemon juice
-------------------
4 cups blueberries
1/2 cup diced juicy peach (unpeeled)

Blend the first three ingredients in a food processor.
Transfer to a bowl and fold in the 4 cups of blueberries and peaches.
Spread the mixture into the bottom of an 8x8" pan.
Sprinkle the crumble topping evenly over top. Serve with raw vanilla ice cream.

Tips
I recommend making the topping first while the food processor is dry, so that the nuts can blend best. 
You can use half almonds and half walnuts as I sometimes do.
Sub pecans for walnuts. 
Use oat groats ground in a coffee grinder or vita mix, OR regular oats ground in a food processor. 
Add cinnamon to the crumble.

Check out the gorgeous sky after the sunset the other night. I missed the actual sunset but it was so pretty I had to take a pic.

Part of Wellness Weekend, Allergy Free Wednesday, Healthy Vegan Friday

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