RASPBERRY PEACH CRISP

IN A food processor, combine the oats, pecans and dates, and pulse until finely ground. Add 2 tbsp of water, the date sugar/syrup and cinnamon and pulse until the mixture is well combined and crumbly. Set aside. Preheat the oven to 180c/160c fan/ gas 4. In a high-speed blender, combine 2 tbsp water with the cashews, 225g peach slices, date sugar/syrup, lemon and vanilla extract and blend until smooth. In an 8in/20cm-square baking tin or shallow dish, combine the remaining peaches with the raspberries and spread out evenly. Pour the fruit mixture from the blender on top, mixing to combine and cover, then crumble the topping over the fruit. Bake for 25-30 minutes, or until the topping begins to brown and the filling is bubbling. Allow to cool slightly before serving.