Razzleberry Crisp

My friend use to serve this frozen Razzleberry pie that was super delicious and very high in saturated fat.  This recipe delivers the entire flavor of that pie minus the saturated fat.  This is a very easy and quick recipe to make for any summer time picnic.


18 oz. fresh blueberries, rinsed & drained
6 oz. fresh blackberries, rinsed & drained
6 oz. fresh raspberries, rinsed & drained
Zest from one lemon
Juice from 1 small lemon
½ t. vanilla
1/3 cup date sugar
Pinch of salt
1 T. arrow root powder or cornstarch

6 pitted Medjool dates
¾ cup oatmeal
¼ t. salt
¼ cup brown sugar
½ t. baking powder
¾ cup pecans


Preheat oven to 350 degrees.

Using a mixing bowl, toss blueberries, blackberries and raspberries, lemon zest, lemon juice, vanilla, date sugar, salt and arrow root powder.  Place in a round ceramic casserole


Place dates, brown sugar, salt, oatmeal, baking powder and pecans in a food processor.  Pulse the ingredients very lightly for just a few seconds.  Sprinkle topping on top of fruit.

Bake in oven for one hour.  Serve warm with your favorite dairy free frozen vanilla ice cream if available.