raw apple crumble
This is a healthy and light take on a classic apple crumble.
Ingredients
filling
- 4 apples, peeled and thinly sliced
- ½ a lemon, juiced
- 6 pitted medjool dates
- ¼ C water
- 2 teaspoon melted coconut oil
- 1 tablespoon ground cinnamon
- 3 tablespoon Jem Raw Cinnamon Red Maca Almond Butter (optional)
- or substitute 1 ½ teaspoon red maca powder + 3 tablespoon almond butter
crumble
- 1 C raw walnuts
- 4 pitted medjool dates
- 2 tablespoon coconut butter, softened
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon sea salt
cashew cream topping (optional)
- ½ C raw cashews, soaked for 20 minutes in hot water
- ¼ C water
- ½ teaspoon raw vanilla extract (or vanilla bean paste or vanilla powder)
- ½ teaspoon agave nectar
Instructions
- 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.
