No-Bake and Raw Sweets/ Raw Vegan Cooking/ Vegan Baking and Sweets/ Vegan Desserts/ Vegan Recipes

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.

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  • Reply
    April 12, 2014 at 3:47 am

    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?

    • Reply
      April 12, 2014 at 6:57 am

      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).

  • Reply
    Sandy Halliday
    February 21, 2015 at 11:06 am

    Makes such a change to find a recipe that does not contain xylitol or similar sweeteners. It upsets my husbands gut so using dates and raisins is ideal.

    • Reply
      February 23, 2015 at 10:17 am

      I hope you and your hubby will enjoy this, Sandy!

  • Reply
    September 21, 2015 at 10:11 pm

    Wonderful recipe! Which sort of dates have you used?

    • Reply
      September 22, 2015 at 9:07 am

      Medjool dates are usually the moistest. But you can also use deglet — they’re smaller, but you can soak them a bit if they seem dry.

  • Reply
    October 3, 2015 at 5:22 am

    Thanks for clarification. I just made this and it was oh so yummy!!! Just my sauce was too dry to blend, so had to add about 1/4 cup of water (maybe my apples were not that juicy) and also it came out too sweet for me, so I added 2 more tbsp lemon juice. Will be making this recipe every week now! Thank you so much!

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