We’ve been raving about Jennifer Cornbleet and her quick, easy and delicious raw vegan  dishes. We’ve reviewed two of her books:  Raw Food Made Easy and Raw for Dessert… and first highlighted her Harvest Salad as the perfect winter side dish. This dessert recipe comes from Raw Food Made Easy, wonderfully comforting and oh-so-delicious.

Apple Crisp

Serve plain or with Vanilla Creme Sauce or Vanilla Ice Cream (both of which are available in her book)

Makes one 8-inch crisp, 8 servings

Equipment: cutting board, peeler, 8″ chef’s knife, paring knife, measuring cups, measuring spoons, food processor, rubber spatula, small mixing bowl, 8″ square glass pan

2 apples, peeled and thinly sliced
3 tablespoons fresh lemon juice
2 apples, peeled and chopped
1/2 cup pitted medjool dates, soaked
1/2 cup raisins, soaked
1/4 teaspoon ground cinnamon
2 cups Crumble Topping (see below)

Toss the sliced apples with 2 tablespoons of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon and remaining 1 tablespoon of lemon juice in a food processor fitted with the S blade and process until smooth. Remove from the food processor and mix with the sliced apples.

To assemble the crisp, press 1/2 cup of the Crumble Topping into an 8″ square glass baking dish. Spread the apple filling on top using a rubber spatula. Using your hands, knead pieces of 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 in a slow oven or dehydrator (see note). Covered with plastic wrap in the refrigerator, Apple Crisp will keep for three days.

Note: To warm, preheat the oven to 200 degrees F. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Alternatively, heat the Apple Crisp for 30 minutes in a food dehydrator set at 105 degrees F.

Crumble Topping

This topping tastes like it was freshly baked! Use it on crisps, as a crust for Apple Crumb Cake or eat it straight.

Makes 2 cups, 8 servings

Equipment: measuring cups, measuring spoons, food processor, rubber spatula.

2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup whole can sugar or maple syrup (optional, for a sweeter topping)

Place the walnuts, coconut, cinnamon, nutmeg, and salt in the food processor fitted with the S blade 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 over process. Add the optional whole cane sugar and process briefly. Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Image courtesy of wellsphere.com

SubscribeRelated Articles and Favorite Reads

Tweet