Raw Apple Crisp

Filling

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

Toss the sliced apples with 2 Tbs of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 Tbs 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.

Crumble Topping

2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup raisins
8 pitted medjool dates, unsoaked

Place the walnuts, coconut, cinnamon, nutmeg and salt in a food processor fitted with the S blade and process until coarsley ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't overprocess. Store in a sealed container or use right away. Crumble topping will keep for about a month in the refrigerator or three months in the freezer.

To assemble

Press 1/2 cup of the Crumble Topping into an 8 in 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 to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature, or warm in a dehydrator at 105 degrees.

From "Raw Food Made Easy" by Jennifer Cornbleet