Raw Triple Berry Crisp

By laurenzembron

Ingredients

• Berries:
• 1.5 containers strawberries (about 22 ounces)
• 2 small containers blueberries (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 uncooked rolled oats
• 2 Tablespoon maple syrup
• 1/4 tsp kosher salt
• 1/4 tsp cinnamon

Details

Adapted from ohsheglows.com

Preparation

Step 1

1. 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.

2. 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 over process.

3. 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.

Note: This raw crisp does not keep in the fridge overnight as it gets very watery. Be sure to mix just prior to serving.