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Cherry & Apricot Nut Crumble With Vanilla Almond Cream

The following instructions will be for the cooked version. If you want to keep this raw, see the notes section for the raw recipe version. To make the almond cream: Add all ingredients into a blender and blend for several minutes until texture is as creamy as possible. You may need to add extra water depending on the amount of time the almonds were soaked and the speed of your blender. Scoop the m. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:05

Fruit Filling

2 cups cherries, sliced in half, pits removed

2 cups apricots, sliced into thin wedges, pits removed

1/4 cup unrefined coconut or date sugar, optional

juice of one lemon

2 tsp starch plus 1 tbsp water, mixed to form a slurry

Nut and Date Crumble Topping

1/3 cup each: raw almonds, raw walnuts, raw pecans

3/4 cup of soft squishy dates, pits removed

1/4 tsp vanilla bean powder

1/2 tsp cinnamon, optional

tiny pinch salt

Almond Cream

3/4 cup raw almonds, soaked overnight

1 cup of water, plus a little more as needed to help it to blend

1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract

1 - 2 tbsp maple syrup, start with 1 tbsp and add a second tbsp if more sweetness is desired

Preparation

1The following instructions will be for the cooked version. If you want to keep this raw, see the notes section for the raw recipe version.

2To make the almond cream: Add all ingredients into a blender and blend for several minutes until texture is as creamy as possible. You may need to add extra water depending on the amount of time the almonds were soaked and the speed of your blender. Scoop the mixture into a jar or container with a lid and allow to chill in the fridge.

3Make the filling: Chop all of the fruits and add them to a large bowl with the remaining fruit filling ingredients except for the starch slurry, then mix until well combined. In a small bowl using a fork, whisk together the starch with the water to form the starch slurry. Heat a nonstick saucepan over medium heat and once it's warm add in the fruit mixture. Bring fruit to a gentle boil, then reduce the heat to a simmer. Add in the starch slurry and stir to thicken the mixture. Allow to simmer for about 3-4 minutes while stirring, then remove from heat and set aside.

4For the crumble: Place all of the nut crumble ingredients in a food processor and pulse until the nuts become large crumbs, the dates are very finely chopped and the mixture holds together when you pinch it, then set aside.

5If serving right away: a baking dish isn't necessary for this recipe, scoop the warm cooked fruit filling into individual bowls, then top with desired amount of the raw nut crumble and chilled almond cream. If serving later: pour the cooked fruit into an 8x8 baking dish and leave the nut topping off. Store it in the fridge, and then when you're ready to serve it bake it for 20 minutes at 350 °F. Sprinkle on some of the raw nut crumble on after it's done baking and then serve it warm in separate bowls with the chilled almond cream.

Additional Notes

Raw & sugar-free option: Chop all fruit and remove pits. Add fruit to individual serving bowls. Make the nut & date crumble by combining all of the crumble ingredients in a food processor and pulsing until the nuts and dates are well incorporated and crumbly in texture. Sprinkle over some of the nut/date mixture and serve raw with a dollop of vanilla almond cream if desired. The raw nut crumble topping in this recipe is inspired by The First Mess.

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