Crisp Filling:
- 3 cups blueberries (rinsed)
- 1 cup blackberries (rinsed)
- 9 dates, chopped
- 3/4 cup water (or 100% juice of your liking)
- 3 TB freshly squeezed lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- preheat the oven to 375 degrees.
- Add all 'filling' ingredients into a bow and mix gently.
- Pour into a pie pan or baking dish.
Topping:
- 1 1/4 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 tsp cinnamon
- 6 dates, chopped
- 2 TB water
- 1/2 ripe banana, diced
- Place topping ingredients into a blender or a food processor and pulse only a few times just until the mixture is blended together (you don't want the oats to turn into flour).
- Spread the topping mixture over the filling evenly and press down gently.
- Cook for 30 minutes (when the topping is slightly brown).
- Let the crisp sit for at least 10 minutes before serving.