Raw apple crumble

Tuesday Feb 23 | BY |
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raw apple crumble

If you have a sweet tooth like me, you probably love apple crumble. However, usually the recipe calls for the pie to be baked and this not only takes time, it also kills off many important nutrients and enzymes.

Naturally, I had to find a way off making a raw version that would allow for the freshness and tartness of apples to dominate, while still giving you that almost-baked crumbly topping. The lemon gives it a bit of zing, while the cinnamon and nutmeg provide a bit of festive flair. Like all my recipes, it is vegan and gluten-free, so you can tuck in without any guilt or consequences (unless you over-indulge of course).

This recipe is great for festive occasions, or if you’re just looking for a raw pick-me-up in the cold winter months.

Pie ingredients

  • 6 medium or large red apples (you can use any variety, I prefer the sweetness of red).
  • 1/2 cup raisins soaked for two hours
  • 1/2 tsp. ground cinnamon
  • 1/2 a lemon, juiced
  • 2 tbsp. agave, date honey, or other sweetener
  • 1 tsp. vanilla
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. sea salt

Crumble ingredients

  • 1 1/2 cups pecans
  • 1/2 cup dates
  • 1/2 tsp. sea salt

Serves: 6 – 9 people

Preparation:

  • Peel and chop one of the apples and place it in a food processor. Add the drained raisins, cinnamon, lemon juice, agave vanilla, nutmeg and salt in a food processor. I made mine quite chunky but if you’re not a fan of raisins I suggest doing it in a high-powered blender or Vitamix and blending until completely smooth and creamy.
  • Peel, core and thinly slice or dice the remaining apples.  Place the apple slices in a large bowl and gently toss with your pureed mix.  Place in a medium-sized glass dish.
  • For the topping, pulse the pecans until finely ground in a food processor then add the dates and continue to process until evenly mixed.  Crumble an even layer of the pecan mix over the apples.
Melissa Andrews

Melissa Andrews

Melissa Andrews is a copywriter, journalist, blogger and fruit-loving nomad based in Cape Town, South Africa. She’s been vegetarian, vegan and then high-raw vegan for 16 years and loves sharing recipes and tips for success in the health and wellness spheres. She currently runs a website about living and travelling sustainably called Eco-friendly-africa-travel.com.

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