sugar free yummy blackberry crisp

Crumble Topping , as published by Jennifer Cornbleet in Raw Food Made Easy vor 1 or 2 People

2 cups  raw walnuts or  pecans, unsoaked
1/2 cup unsweetened shredded, dried coconut
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup raisins, unsoaked

Place  the walnuts, coconut, cinnamon,nutmeg, and salt in a food processor fitted with an S blade and process until coarsely ground.  Add raisins and dates and process til the mixture resembles coarse crumbs  and begins to stick together.  Don't overprocess.  Store in a sealed container.  Will keep one   month in fridge or three months in freezer.

Blackberry Crisp
4 cups fresh or frozen blackberries
1/4 cup pitted medjool dates, soaked
1 Tablespoon fresh lemon juice
2 cups crumble topping ( recipe above)

Place 1 and 1/2 cups of berries and the dates and lemon juicd in a food processor fitted with an S blade  Process til smooth  Remove from processor and mix wit the rest of the blackberries.  To assemble, press half of the crumble topping in pie  plate.  Spred filling on top of crust. Knead the rest of  the topping by hand untl it begins to stick together.  Lay these pieces on top of blackberry filling.  Serve at room temperature  Will keep for three days covered wirh plastic wrap in fridge. This  Fabulous recipe is  by Jennifer Cornbleet in her book, Raw Food Made Easy for 1 or 2 People.