I attended three raw potlucks this week. THREE. In a row.
It was awesome, because it forced me to break out of the collard wrap
obsession rut and try something(s) new!
For the third and final event, I was planning on making a raw apple pie. However, I needed something that was a little easier to transport via bicycle. So, apple crumble it was! Same flavours, different shape, more or less. Some may argue, but it’s my recipe and I do what I want.
I warned the crowd that I would need the container back so if there was any left at the end of the night, it would need to be transferred to another dish. As it happened, my worries were unnecessary: the whole shebang was gone within an hour. Apparently these particular guests were of the “dessert first” variety.
Smart folk, these.
Raw Apple Crumble
Don’t be daunted by the four-step process – honestly, this dessert is easy-peasy to make, and requires no cleaning of the food processor in between steps. Bonus: it’s healthy enough to eat for breakfast. Or an appetizer, apparently Keep the peels on the apples for more nutrition.
1 cup sunflower seeds
1 cup (scant) Medjool dates, pitted (or raisins)
pinch of sea salt
1 tsp of water, if needed
In a food processor, coarsely grind the sunflower seeds and salt (don’t let them become a powder). Add dates and process again until mixture becomes somewhat sticky, adding the 1 tsp water if it’s still too loose. Transfer to a bowl and set aside.
1 apple, cored and chopped
3-4 Medjool dates, pitted (or 3-4 tbsp raisins)
1 tbsp chia seeds, soaked for at least 10 mins in 3 tbsp water (can omit, but syrup will be more liquid-y)
1 tbsp lemon juice
generous pinch of vanilla powder
cinnamon, as desired
In a food processor, blend all ingredients until smooth. Transfer to a bowl and set aside.
3 apples, cored, and chopped (I peeled these ones)
a handful of raisins (optional)
In a food processor (no need to rinse after the syrup step!), pulse the apples until coarsely chopped. Mix in raisins, if using.
Lightly press about 2/3 of the crumble into the bottom of a pie or loaf pan, reserving the remainder for the topping.
Mix the apple filling with the syrup, then pour mixture on top of the crumble base in the pan.
Evenly distribute the remaining crumble overtop of the filling.
Serve immediately or refrigerate; keeps well for a day or two.