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Apple Crisp (Raw!)
Raw Food Made Easy, Jennifer Cornbleet, slightly tweaked by Eve
I wouldn't have believed you could make apple crisp without butter, sugar, and an oven, but here it is, the real thing. This was a hit at our family reunion. The Vanilla Creme Sauce is optional, but it's the cat's meow---don't miss it!
2 apples, peeled and thinly sliced
44 ml3 T. fresh lemon juice
2 apples, peeled and chopped
120 ml1/2 c. pitted medjool dates, soaked & drained
120 ml1/2 c. raisins, soaked & drained
1 ml1/4 tsp. cinnamon
470 ml2 c. Crumble Topping (below)
Crumble Topping (makes 2 cups):
470 ml2 c. walnuts or pecans
120 ml1/2 c. unsweetened shredded dried coconut
1 ml1/4 tsp. cinnamon
1 ml1/4 tsp. nutmeg
1 ml1/4 tsp. salt
120 ml1/2 c. raisins
8 pitted medjool dates
Vanilla Creme Sauce (optional):
240 ml1 c. raw cashews, soaked and drained
89 ml6 T. water
30 ml2 T. maple syrup or agave nectar
5 ml1 tsp. vanilla extract or seeds of 1 vanilla bean
If you are making the Creme Sauce, do that first so it can chill:
Place cashews, water, maple or agave syrup, and vanilla in a blender and process on high speed until smooth. Chill at least 30 minutes before serving.
Then make the Crumble Topping and set aside:
Place the walnuts, coconut, cinnamon, nutmeg,and salt in a food processor and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't overprocess.
Then the crisp itself:
Toss the sliced apples with 2 T. of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1T. of lemon juice in a food processor and process until smooth. Transfer to a bowl and mix with the sliced apples.
Press 1/2 c. of the Crumble Topping into an 8-inch square pan. Spread the apple filling on top. Using your hands, knead pieces of the the remaining 1 & 1/2 cups of Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature or warm by preheating oven to 200 F, turning off the oven, and inserting the apple crisp for 15 minutes.