Raspberry peach crisp

 

TOPPING 1 cup old fashioned rolled oats 1/2 cup raw pecans 1/4 cup pitted dates 1/4 cup date sugar 1/2 tsp ground cinnamon FILLING 1/4 raw cashews (soaked in hot water for 3 hours and drained) 4 cup sliced peaches 1/3 cup date sugar 1 tsp blended peeled lemon vanilla essence to taste 1.5 cup raspberries

TOPPING: In a food processor, combine the oats, pecans, and dates, and pulse until finely ground. Add 2 TBSP water, date sugar, and cinnamon, and pulse for a well combined, crumbly mixture. Preheat over to 350 degrees F. FILLING: In a high speed blender, combine 2 tbsp water with the cashews, 1 cup peach slices, date sugar, lemon, and vanilla and blend until smooth. In an 8 inch square baking pan or shallow baking dish, combine the remaining peaches and raspberries. Pour the mixture from the blender, mixing gently. Crumble the toppings over. Bake for 25-30 minutes or until topping begins to brown and the filling is bubbling. Cool before serving.

Courtesy: How not to die cookbook