Raw Apple Crisp

Crumble Topping
2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 cup raisins, unsoaked
8 pitted dates, unsoaked
1/4 cup raw sugar or maple syrup (optional for sweeter topping)

Place the nuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't over process. Add the optional sugar or syrup and process briefly. Store in seal container. Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Apple Filling
2 apples, peeled and thinly sliced (I used 4 - it depends on the size of the apples and how you like it)
3 T. fresh lemon juice, divided
2 apples, peeled and chopped
1/2 cup pitted dates, soaked
1/2 cup raisins, soaked
1/4 t. cinnamon
2 cups Crumble Topping

Toss the sliced apples with 2 T. of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 T. lemon juice in a food processor fitted with an S blade and process until smooth. Remove from food processor and mix with sliced apples.

Spread the apple mixture in an 8x8 baking dish. Using you your hands, knead pieces of the Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature or warm in an oven or dehydrator. To warm, preheat the oven to 200 degrees. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Or heat the Apple Crisp for 30 minutes in a dehydrator set at 105 degrees.

by Elizabeth at January 2012 potluck
Taken from: "Raw Food Made Easy" by Jennifer Cornbleet