Raw Apple Crumble

RawAppleCrumble Cathy Fisher

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.Visit  Cathy Fisher’s blog at Straight Up Food.

Serves: 4

Crumble topping:

  • ½ cup walnuts
  • 2 pitted dates, chopped


  • 3 apples, peeled, sliced and diced
  • 1 tablespoon lemon juice

Apple-Date Sauce:

  • 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 apple-date sauce ingredients. Toss this mixture with the sliced apples.

Serve: Divide the apple filling between 4 small dessert dishes and sprinkle with date-nut topping.

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


4 comments on “Raw Apple Crumble

  1. Priti

    For Raw Apple Crumble, if I do not have walnuts, what can I replace it with or is it ok if I don’t put it?

  2. Nava

    If you still want a crumbly topping, you can use quick-cooking oats (perhaps toast them on a dry skillet first for a nuttier flavor) or use any kind of nuts you have on hand (if you’d like to use nuts at all, that is).

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