1. Preheat oven to 350 F. Place berries and peaches in a 9X9 baking dish.
2. In food processor, blend nuts and dates for 1 minute or until mixture resembles crumbs. (If you mix it too long, you will make nut butter... so be careful.) Transfer nut mixture to a small bowl.
3. Melt coconut oil and honey in the microwave for 15 seconds. Pour over nut mixture and stir until nuts are well-coated.
4. Cover fruit with nut mixture and bake for 25 minutes or until fruit is soft and juice bubbles along the sides.
5. In the meantime, remove the thick coconut cream from the can and discard the water at the bottom of the can. In a small bowl, mix cream and coconut milk until stiff peaks form. Top your crisp with your cream. Ooh la la!!! Savor the last bit of summertime.
|