Apple Crisp

Yield: one 8 inch crisp, 8 servings

2 apples, peeled and thinly sliced
3 Tbs. fresh lemon juice
2 apples, peeled and chopped
½ cup pitted Medjool dates, soaked
½ c. raisins, soaked
¼ t. ground cinnamon
2 cups Crumble Topping (see below)

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.

To assemble the crisp, press ½ of the Crumble Topping into an 8-inch square glass baking dish. Spread the apple filling on top using a rubber spatula. Chill at least 1 hour. Using your hands, knead pieces of the remaining 1 ½ cups of 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 a slow oven or dehydrator (see note). Covered with plastic wrap in the refrigerator. Apple Crisp will keep for three days.

NOTE: to warm, preheat the oven to 200 degrees F. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Alternatively, heat the Apple Crisp for 30 minutes in a food dehydrator set at 105 degrees F.

Crumble Topping

Yield: 2 cups, 8 servings

This topping tastes like it was freshly baked! Use it on crisps, or eat it straight.

 2 cups raw walnuts or pecans, unsoaked
½ cup unsweetened shredded dried coconut
¼ t. ground cinnamon
¼ t. ground nutmeg
¼ t. salt
½ cup raisins, unsoaked
8 pitted Medjool dates, unsoaked
¼ c. whole cane sugar (I omit this!-JWS)

Place the walnuts, 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 whole cane sugar and process briefly. Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

—from Raw Food Made Easy, by Jennifer Cornbleet