Just in the last week I have had a handful of requests to post this recipe - the apples are ripe! Also - our friend Lena asked me to post this so she could make apple crisp for her partner on "Jamie-Appreciation-Day"... I thought that was a great idea, to have an appreciation day for people. Lena and Jamie are an inspiration to me in many ways, and this new ritual of appreciation really moved me! I love it!
This dish is another one of those that is soooo good it doesn't even matter that it's raw. A great one for potlucks and entertaining and to impress your non-RAW friends, esp. this time of year as the apples are ripening (at least in the Pacific Northwest). Try it topped with RAW vegan ice cream. Stay tuned for Raven's Cashew Ice Cream OMG! Amazing! Who knew life could taste so good? (and be so good for you!)
The following recipe is slightly adapted from "Raw Food Made Easy" by Jennifer Cornbleet. A couple of years ago, our friend Jan Jensen (www.NiaMovesYou.com) put together a collection of her favorite recipes in a little book to share with friends and family and that was how I learned about the RAW Apple Crisp.
The crisp keeps very well in the fridge or freezer and the fruit is open to interpretation, make berry crisp when berries are in season, pear crisp when the pears are ripe - you name it! It's fun to forage for the sweet wealth that surrounds us throughout the year...
I usually quadruple (or more) the recipe as it keeps so well and tastes so good and it is a nice one to share with neighbors too.
RECIPE: RAW Vegan Apple Crisp
For the Crust & Crumble Topping
- 2 cups raw nuts (any combination of walnuts, pecans, almonds, pumpkin seeds, sunflower seeds)
- 1/2 cup unsweetened shredded dried coconut flakes
- 1 heaping teaspoon Frontier Organics Apple Pie spice
- or 1 teaspoon cinnamon & 1/4 teaspoon ground nutmeg
- 1/2 cup raisins
- 8 pitted medjool dates
Place nuts, coconut, and spices 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. Store in a sealed container, crumble topping will keep for 1 month in the fridge and 3 months in the freezer.
For the crisp:
- 2 pounds apples, thinly sliced (I use my food processor to slice the apples, the zaladaco works well too - just more time consuming and labor intensive)
- 2 pounds of apples, chopped
- 3 tablespoons of fresh lemon juice
- 1/2 cup pitted soaked medjool dates
- 1/2 cup soaked raisins
- 1 heaping teaspoon of Frontier Organics Apple Pie Spice
- or 1 teaspoon of cinnamon
- 4 cups crumble topping
Toss the sliced apples with 2 tablespoons of lemon juice and set aside. Place chopped apples, dates, raisins, spices and 1 tablespoon lemon juice in the food processor and process until smooth. Mix with sliced apples.
To assemble crisp, press enough crumble topping into 8" square glass baking dish to make an even, thin and solid crust. Spread the apple filling on top. Chill if you have time - it's worked fine for me when I didn't chill also. Knead the remaining crumble topping until it sticks together - spread over the top of the apple filling, allowing some of the apple to peek through. Serve at room temperature or warm it slightly in an oven turned to it's lowest setting with the door propped open for ventilation AND to fill your house with the warm and welcoming autumn smell of apple crisp!