Raw Heavenly Winter Fruit Crumble

Although I love to make desserts which take quite a bit of time and effort, sometimes I like something a little simpler.  Which is how this Raw Winter Fruit Crumble came about.  Honestly I wanted a sweet snack, and I wanted it fast. So...less than 10 minutes until eating time basically.  I know, smoothies are just as fast, but I am a big texture girl, and I wanted something I could chew with crunch, and soft and lots of flavor so a crumble was perfect!  I normally stick to one or two fruits for filling, but I thought the combination of persimmons, tangerine and pomegranate scented with orange flower water sounded heavenly so I went for it! I did not even need to sweeten them, they were perfect as they were (although I give you the option to in the recipe if yours aren't). I topped it off with a crunchy coconut pistachio cardamom scented crumble and it was sooo good!  So many flavors that all worked together in a beautiful symphony in my mouth! Who says raw food is all difficult to make?!  I was enjoying this a lot faster than the time it would take to make a traditional cooked crumble.

Raw Heavenly Winter Fruit Crumble
Serves 2

Crumble:
1/4 cup finely shredded dried coconut
1/4 cup sprouted, dehydrated buckwheat groats
2 Tbsp ground flaxseed
3 soft medjool dates, pitted (soak them in water 30 min. if not soft and drain well before using)
a pinch sea salt
1/4 cup raw pistachios

Fruit:
2 ripe Fuyu persimmons, diced
2 large tangerines, peeled and cut into bite sized pieces
1 cup pomegranate seeds
1 tsp orangeflower water
1 tsp pure vanilla extract
1 Tbsp raw coconut nectar

For the crumble, combine all ingredients except pistachios in the food processor and process until fine crumbs that hold together when squeezed.  Add the pistachios and pulse until chopped. Set aside.
For the filling, combine all ingredients in a bowl and toss together.  Spoon into 2 serving bowls, and top with the crumble.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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