Raw Triple Berry Crisp

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Course Dessert
Servings 8

Ingredients
 

  • 1.5 containers strawberries about 22 ounces
  • 2 small containers blueberries approx 6 ounces each
  • 1 small container raspberries
  • 1 Tablespoon maple syrup use agave if you want it raw

Topping

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/4 cup rolled oats uncooked
  • 2 Tablespoon maple syrup
  • 1⁄4 tsp salt
  • 1⁄4 tsp cinnamon

Instructions
 

  • Wash and slice all strawberries into bite-sized pieces. In a large bowl, mix the sliced strawberries and other washed berries. Toss with maple syrup or agave nectar.
  • Prepare the topping in a food processor by pulsing all ingredients until just mixed.
  • You want to leave this mixture very chunky, so be sure not to overprocess.
  • In a 1.4 litre (1.5 quart) casserole dish, add most of the berry mixture, leaving a few tablespoons or so. Spread evenly. Now add most of the topping over top of the berries, reserving a few tablespoons.
  • Now sprinkle on the remaining berries, and finally the rest of the topping. Serve immediately, or chill for 1 hour.

Notes

Note: This raw crisp does not keep in the fridge overnight as it gets very watery. Be sure to mix just prior to serving.
*IF ADDING THESE, ADD THE INGREDIENTS MANUALLY TO YOUR SHOPPING LIST*
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