KitchenRecipes

From garden to table: blackberry and peach raw crisp

The girls and I are having a wonderful peach and berry harvest this summer! Although we distribute our extra fruit to the neighbourhood, we still find we have an immense peach overload.

Peaches keep in the fridge for a week or so, but then go soft if you don’t use them soon enough.

So, in many cases, we wash and dice them, then freeze them in different sized mason jars. In this way, we just take what we need out when we want to have a sorbet or smoothie.

Or we add them to the base mix of summer no-bake favorites, like in the case of the recipe below. The peaches keep the crust moist, but don’t affect the chrunchiness of it. And they add an incredible amount of sweetness to its flavor, so you don’t need to use any sugar.

As always, all fruit and flower ingredients in this recipe are homegrown. If you don’t have the possibility to use your own produce, use organic from your local farmer’s market.

Enjoy!

Ingredients (serves 8/10)

For the base

  • 3 cups raw, small oats
  • 2 or 3 large, soft peaches

For the filling

  • 2 cups unsweet coconut cream
  • 1 cup blackberries (or raspberries, if you prefer), leaving a handful aside for garnishing
  • A spritz of lime (or lemon) juice

Prep time

  • 10 minutes

Cooking time

  • n.a.

Total time 

  • 10 minutes

Method

For the base

  • Blend all ingredients in a blender with an S-blade, for 5 minutes on high speed.
  • Line a round pan with parchment paper, then transfer the base mixture from the blender to the pan with a spatula.
  • Spread the mixture on the base.
  • Freeze for a few minutes.

For the filling

  • Whip all ingredients in a blender with whipping wires, on high speed for 3 minutes.
  • Remove the base from the freezer.
  • Put a glass in the center of the crisp. Fill the base with whipped cream, moving around the glass so as to leave the center empty.
  • Fill the empty center with blackberries.
  • Freeze until ready to serve.
  • When serving, garnish with your favorite summer flowers (we use marigold here) or crunchy seeds.

Of special notice

  • Given the high water content of berries, this crisp needs to be kept in the freezer. The topping gets slightly runny if it only stays in the fridge.
  • If you like the base sweeter than it already it, add a few fresh dates to the mix.
Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief
Hi there! My name is Michelle. I'm an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here - with your help - where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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