#torrentialdownpour It rained all weekend. Hard. As much as I’ve been dreading that rain, I’m kind of digging it now that it’s finally arrived rather than just skulking around creating non-commital overcast days. If you’re going to rain, rain! And rain it did. A walk to the drugstore at the corner necessitated towelling off my bangs and a change of pants. Now I’m all nice and cozy with a cup of Everyday Detox tea and a little bowl of raw plum crumble and I’m starting to think this whole winter thing ain’t so bad.
Now back to the reason you’re really here: Raw Plum Crumble. This is such a useful recipe to learn. It takes literally moments to prepare, contains no refined sugar and it’s surprisingly delicious and satisfying.
All you do is put some nuts, raisins and spices in a food processor and pulse. Store it in a jar and when you’re ready to use it, toss any kind of chopped fruit like apples, pears, peaches or blueberries in a little apple or orange juice, top with the cobbler mix, stir and serve. I like to have a jar on hand when I go camping for easy desserts and sprucing up our oatmeal.
I adapted this recipe from a leaflet I picked up at Whole Foods. The original recipe used hazelnuts and pecans which was of course delicious. I used almonds and walnuts which were equally delicious.
Raw Crumble Topping
Makes about 10 servings but keeps for a few months in a jar
3/4 cup raw, unsalted walnuts or other nuts
3/4 cup raw, unsalted almonds or other nuts
3/4 cup raisins
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon vanilla powder(optional)
Place all ingredients in a food processor and pulse oh, say 25 times or until nuts are rough chopped.
Toss fruit in orange or apple juice, about a tablespoon for one chopped apple or 3-4 chopped plums.
Top with 2-3 tablespoons of Raw Crumble Topping, toss and serve.