Rasberry Peach Crumble Cake

Mary K. brought this to the potluck last week. I didn't get a chance to get any, but I heard it was excellent.
Ingredients:

• 2 cups-unbleached white flour-I would use WW Pastry Flour


• 1 1/2 teaspoon baking powder


• 2/3 cup raw cashew pieces


• 2/3 cup honey


• 3/4 cup water


• 1 teaspoon vanilla extract-no imitation, please
  1 Tablespoon olive oil


• 1 cup fresh raspberries or blueberries


• 1/2 cup peaches, fresh sliced

Directions:

1. Preheat oven to 350 degrees.


2. In a mixing bowl, combine flour and baking powder.


3. Blenderize cashews, honey, water, oil and vanilla until smooth.


4. Pour blended mixture into dry ingredients. Mix gently.


5. Press 2/3 of the mixture into the bottom of a lightly sprayed 9" springform pan.


6. Cover with raspberries and peaches. Sprinkle or dab remaining third of mixture over the fruit.


7. Bake 45-60 minutes until golden brown.


8. Serve warm or cold with creamed Pear Topping.

Creamed Pear Topping:

• 3/4 cup raw cashews


• 1 teaspoon vanilla 3 1/2 cups (28oz.) canned pears unsweetened


• Directions:


• Drain pears and reserve juice.


• Place all ingredients in blender. Blend until very smooth.


• Add pear juice for desired consistency.


• Serve on the side.

Thanks Mary.

Enjoy!!!