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  • Ready In:
  • Makes 4 to 6 servings

This dessert is easier and faster to make than an apple pie or crisp, and it requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.

From Straight Up Food

Notes:

Use a good eating apple, such as a Gala, Fuji, or Pink Lady in this recipe, or a mix.

Find this recipe and more in the Forks Over Knives Recipe App.

Raw Apple Crumble

Ingredients

For the crumble topping:
  • ½ cup walnuts
  • 2 pitted Medjool dates (or 4 Deglet Noor), chopped
For the diced apple filling:
  • 4 apples, peeled and diced
  • 1 tablespoon lemon juice
For the applesauce (to be tossed with the diced apples):
  • 2 apples, peeled and diced (see Notes)
  • 2 tablespoons fresh lemon juice
  • 5 pitted Medjool dates (or 10 Deglet Noor), chopped
  • ¼ cup raisins
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  1. To make the crumble topping: Blend the walnuts and dates in a food processor to make crumbly nuggets similar in size to Grape Nuts cereal. Spoon into a small bowl and set aside.
  2. To make the filling: Toss the 4 peeled, diced apples with 1 tablespoon of lemon juice, and set aside in a bowl.
  3. Next, blend all of the sauce ingredients in the food processor: 2 apples, 2 tablespoons of lemon juice, plus the dates, raisins, cinnamon, and nutmeg. Toss this mixture with the sliced apples.
  4. To serve, spoon into dessert dishes and sprinkle with the date-nut crumble topping.

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Jen3 months ago
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This is delicious! My whole family loved it.

Andrea Barlow3 months ago
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Delicious dessert….I actually had it for lunch though….,it’s very filling and I made sweet cashew cream to go with it….it would also be great with berry flavoured frozen banana ice cream! Raw and yummy!

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about the author

Cathy Fisher

Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.

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