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