Raw Cherry Lemon Crumble

It is 7AM and I am sitting, curled in a big, cozy blanket on the couch, drinking tea and writing to you. I like these moments, when the house is still quiet and the early bustlings of morning can just be heard through the windows that overlook a small, residential street. I hear the beeping of car doors being locked, and the muffled shuffle of footsteps from next door. A train passes by and the subtle rumble of the tracks makes me look up, curious about the passengers making their morning commute by my living room window. The light floods across the large, open space, catching a chair here, the edge of a rug there, spots that light up as the sun makes its passage into the sky. 

The heat of the past few weeks has made porch hangs and iced drinks the ideal around here. I am trying to stay cool, calm, trying to forgive myself imperfections and let down my own ideas of how I should be. I find it is easy for me to be extra hard on my body in these days when everyone seems to be showing more skin and there are seemingly millions of people to compare myself to. I am trying not to, but sometimes it can be hard. I've started listening to more body positivity podcasts and trying to have an open dialogue with friends about how we feel in our own selves. It is good, I think it helps. 

This recipe came about kind of by accident. It was actually a mistake, but I am all for embracing those these days and honestly? It turned out amazing! I wanted to make a kind of crumble bar. Something that would set in the fridge and could be cut into little squares. This raw crumble dessert is what I found when I pulled it out of the fridge, and it was just too good not to share with you folks. The crumble has a creamy dreamy pecan and date crust, followed by the gooey sweet/tartness of the muddled cherries, and finally a rich and zesty crumble topping that had me eating straighttt out of the food processor. I am hesitant to turn the oven on in this hot weather, and have been craving fresher lighter foods anyways. This crumble does it all. Eat it for breakfast, afternoon snack, or sweet evening treat. It is everything you could possibly want, with a cherry on top (hehe I had to). Love you babes <3 

raw cherry lemon crumble 

Makes an 8x8 square pan of crumble - you could easily make it in another equivalent sized dish of a different shape

Serves about six people (or if you are like us, two people over a few days!)

The instructions for this recipe look long, but it is really just three steps in the food processor (and you don't even need to wash it in between). It comes together in under 30 minutes. 




  • 2 cups raw pecans
  • 1 cup medjool dates, pitted
  • pinch of sea salt 


  • 2 cups pitted cherries, divided
  • 1 tbsp lemon juice

Crumble Topping

  • 1 1/2 cups rolled oats
  • 1/2 cup coconut flour 
  • 4 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tbsp lemon zest, divided 



Line an 8x8 baking sheet with parchment paper, set aside.

To make the crust add the dates to a food processor and process until the dates form a large, sticky ball that won't seperate. Remove the date ball from the food processor and add the pecans. Process the pecans into a course flour. Begin to add small tbsp sized pieces of the sticky dates into the food processor while it is running through the stem at the top. Keep adding until all of the dates are in there. Process for a little longer until a sticky dough is formed. You should be able to press the dough between your fingers and have it keep shape. Press the dough into the prepared pan, using the heal of your hand to even it out. Set aside (if it is hot in your kitchen you can set it in the fridge). 

To make the crumble topping, add the oats to the bowl of your food processor (there is no need to rinse your food processor after making the crust). Pulse until a course flour is formed. Add in the rest of the ingredients, plus 1 tsp of the lemon zest. Pulse until a crumbly mixture is achieved. If it feels too dry you can add an extra tbsp of coconut oil, although I found 4 tbsp was perfect for richness and crumb. Set mixture aside in a bowl. 

Wipe out the crumbs from the food processor, but don't worry about washing it. Add 1 cup of the pitted cherries and the lemon juice to your blender and process until smoothish (I like it to be slightly textured). Pour the cherry filing over the crust in your baking pan. Next, add the second cup of pitted cherries on top of the processed cherries in the baking pan. I squished some of them between my fingers as I added them, but left most relatively intact. Finish by evenly distributing the crumble topping over the cherries, and sprinkling the remaining lemon zest over the top. Serve! Will keep for about 3 - 4 days in the fridge in an airtight container.