Raw Apple Crumble

This dessert is easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.

Crumble topping:
1/2 cup walnuts
2 pitted dates

Diced apples:
3 apples, peeled and diced
1 tablespoon lemon juice

Apple sauce (that will be tossed with the diced apples, above):
2 apples, peeled and diced
2 tablespoons lemon juice
5 pitted dates
¼ cup raisins
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Topping: Blend the walnuts and dates in a food processor until the texture is similar to Grape Nuts. Spoon into a small bowl and set aside.

Filling: Toss the 3 peeled, diced apples with 1 tablespoon of lemon juice and set aside in a bowl. Next, in the food processor, blend all of the sauce ingredients: 2 apples, 2 tablespoons of lemon juice, 6 pitted dates, raisins, cinnamon, and nutmeg. Toss this mixture with the sliced apples.

Serve: Place one-fourth of the apple filling into 4 small dessert dishes and sprinkle with date-nut topping.

Note: Use a good eating apple, such as a Gala, Fuji or Pink Lady in this recipe. / Use Meyer lemons if you can get them.

Preparation: 15 minutes; cooking time: 0 minutes; serves: 4

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Comments

  1. Cathy,

    re this recipe: “For the date crème , blend all ingredients in your food processor until very smooth and creamy (2-3 minutes).”

    What ingredients do you use for the date creme?
    Rita

  2. Hi Rita, I removed the date creme from the recipe because I felt it was sweet and decadent enough as is. But if you want to make it, blend till smooth in a food processor: ¾ cup macadamia (or cashew) nuts, ½ cup soy milk, and 3 pitted dates. I also edited the recipe slightly, so please use the current version. :) -Cathy

  3. Thanks!! I’ll make it without and save the creme for sometime I serve it to company.
    Rita

  4. This was delicious!! Surprised the heck out of me … I couldn’t imagine how uncooked apples would taste like dessert.

    Made 6 generous servings and I just bought apples to make it again this week.
    Thanks for a great recipe!

  5. Made this last night and actually put it in the oven for a little bit because it smelled so much like an apple pie just had to make it nice and hot and steamy!! YUMMY. It will be made again and again. Thanks for sharing! Can’t wait to hear you speak at Engine 2 Extra holiday cooking series!!

  6. Doreen Karp says:

    You have so many wonderful recipes! I think the photographs make it look so appetizing! I substituted almonds for the walnuts and it was delicious!! Thanks Cathy!

  7. Ash from Detroit says:

    This was delicious. Always great to try recipes with a short and simple list of ingredients! While I like things tart, I do recommend cutting back on the lemon juice a tad if you are using a very tart apple such as a granny smith.

    LIke another reviewer, I heated this up in the oven for about twenty minutes. Mmmm.

  8. Sheryl Matthews says:

    There I was thinkin ‘oh I have to find some receipes for church MLK Daniel fast’ starting weds….I was looking for non dairy milk w/out sugar…up popped your site….Great receipes…I’m so excited! AND REALLY TASTY…..I’ll be directing my church here…YAH!!!!! Thanks so much Cathy

  9. This is delicious! I’ve given up sugar, so I’m looking for recipes just like this one. Made it last night and I was blown away! Perfect dessert comfort food:).

  10. I love these desserts. Can you tell me how I could make a baked cheesecake plant friendly using dates for sweetening? Not sure if that is something you’ve worked on or not but my family insists on lemon cheesecake for Christmas and holidays and they are all diabetic. I’m trying to show them how they can have their “cake” and eat it too :)

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