This is one of my oldest and most beloved dessert recipes. It is much easier and faster to make than an apple pie, and it requires no baking.
- For the crumble topping:
- 2 ounces walnuts or pecans (about ½ cup)
- 1 ounce pitted dates (about 2 Medjool or 4 Deglet Noor), chopped
- For the apple filling:
- 4 medium apples, peeled or unpeeled, cored and chopped (about 4 cups)
- 1 tablespoon lemon juice
- For the applesauce:
- 2 medium apples, peeled or unpeeled, cored and chopped
- 2½ ounces pitted dates (4 to 5 Medjool or 8 to 10 Deglet Noor), chopped
- ¼ cup raisins
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- To make the crumble topping, place the nuts and dates into a food processor, and process until the mixture resembles Grape Nuts cereal (don’t overprocess; it should be loose). Transfer to a small bowl and set aside. (Keep the food processor handy for step 3.)
- To make the apple filling, toss the chopped apples and lemon juice together in a medium bowl. Set aside.
- To make the applesauce, place all of the ingredients (apples, dates, raisins, lemon juice, cinnamon, and nutmeg) into the food processor, and process to the consistency of applesauce, adding a little water as needed.
- Stir the applesauce into the bowl of chopped apples and lemon juice. Serve on small dessert plates or bowls sprinkled with the crumble topping.
If you’d like to bake this dessert, use an 8×8-inch baking pan and cook at 350°F for 35 to 45 minutes or until the apples are tender (topping can be added before or after).