raw apple crumble

raw apple crumble_hot for food

I’ve been trying to eat a little more clean since January 2, 2014. You might be thinking, “but eating vegan IS clean?!”, but I wanted to go a bit further and eliminate un-natural sugars, alcohol (just for a bit), and wheat. So far so good, but this raw apple crumble has really saved my cravings. It’s so healthy, you could eat it for breakfast!

In this recipe, I used a very amazing raw product called Jem Specialty Nut Butter. I highly recommend using it and eating it all the time! But incase you can’t get it or don’t want to order it online, there’s a modification that will work just fine listed in the recipe.

If eating raw isn’t a necessity or you want a heavier treat, my salted caramel apple crumble tart will also hit the spot. 

raw apple crumble_hot for food
0 from 0 votes
Print Recipe

raw apple crumble

This is a healthy and light take on a classic apple crumble.

Course Dessert, Snack
Keyword apple crumble, raw apple crumble, vegan crumble
Prep Time 30 minutes
Author Lauren Toyota

Ingredients

filling

  • 4 apples, peeled and thinly sliced
  • 1/2 a lemon, juiced
  • 6 pitted medjool dates
  • 1/4 C water
  • 2 tsp melted coconut oil
  • 1 tbsp ground cinnamon
  • 3 tbsp Jem Raw Cinnamon Red Maca Almond Butter (optional)
  • or substitute 1 1/2 tsp red maca powder + 3 tbsp almond butter

crumble

  • 1 C raw walnuts
  • 4 pitted medjool dates
  • 2 tbsp coconut butter, softened
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp sea salt

cashew cream topping (optional)

  • 1/2 C raw cashews, soaked for 20 minutes in hot water
  • 1/4 C water
  • 1/2 tsp raw vanilla extract (or vanilla bean paste or vanilla powder)
  • 1/2 tsp agave nectar

Instructions

  1. Peel and slice apples and toss in lemon juice. In a high-powered blender or food processor, combine the remaining filling ingredients. Pour over apples and toss to coat evenly. Layer them on the bottom of an 8-inch baking dish or circular cake pan, or you can assemble these as individual desserts in bowls.

  2. To soften the coconut butter, just use a spoon or your hand to work it a little bit of a massage into it until it’s pliable. Combine the remaining crumble ingredients with the coconut butter in a food processor. You should have a soft crumble. With your hands, crumble and spread the topping evenly over the apples.

  3. I always have cashew cream on hand, which is just blended cashews and water. You can add sweet or savory additions to make whatever sauce or topping you like. This is a nice addition to the apple crumble though. Blend all these ingredients together in a high-powered blender and you can store it in the fridge if you make it ahead of time.

Share on facebook
Share on twitter
Share on pinterest
Share on email

you might also like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

By entering your information below you’ll also receive an invite to the cookbook digital launch event in 2021. There’s also a chance that hot for food will have more pre-order gifts that you’ll be eligible to win by random draw. You’ll receive periodic emails about these offers.