MAKES: 6 (1-CUP) SERVINGS • DIFFICULTY: easy
I’m a fan of eating seasonally whenever I can. Why not change up the fruit in this recipe according to what’s in season?
TOPPING
1 cup old-fashioned rolled oats
½ cup raw pecans
¼ cup pitted dates
¼ cup date sugar
½ teaspoon ground cinnamon
FILLING
¼ cup raw cashews, soaked in hot water for 3 hours, then drained
4 cups sliced peaches
⅓ cup date sugar, or more to taste
1 teaspoon blended peeled lemon (see here)
1 2- to 3-inch piece vanilla bean, split and scraped (or 1 teaspoon extract)
1½ cups raspberries
TOPPING: In a food processor, combine the oats, pecans, and dates, and pulse until finely ground. Add 2 tablespoons of water, date sugar, and cinnamon and pulse until the mixture is well combined and crumbly. Set aside. Preheat the oven to 350ºF.
FILLING: In a high-speed blender, combine 2 tablespoons of water with the cashews, 1 cup of 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 3 cups of peaches with the raspberries. Pour the mixture from the blender over the fruit, mixing gently to combine and spread evenly.
Crumble the topping over the fruit. Bake for 25 to 30 minutes, or until the topping begins to brown and the filling is bubbling. Allow to cool for a few minutes before serving.