4 posts from 2009

We went apple picking yesterday and so I was inspired to make my friend Lara's recipe that I have adapted a bit.  With no refined sugar and all the fiber and vitamins intact, it is so delicious that you'll never want to go back to your Mom's old baked recipe!

For the Topping

• 2 cups raw nuts (any combination of walnuts, pecans, almonds, pumpkin seeds, sunflower seeds)
• 1/2 cup unsweetened shredded dried coconut flakes
• 1 teaspoon cinnamon & 1/4 teaspoon ground nutmeg
• 8 pitted medjool dates

Place nuts, coconut, and spices in a food processor and process until coarsely ground.  Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together.  Store in a sealed container, crumble topping will keep for 1 month in the fridge and 3 months in the freezer.

For the apples:

• 2 pounds apples, thinly sliced (I use my food processor to slice the apples, the zaladaco works well too - just more time consuming and labor intensive)
  
• 2 pounds of apples, chopped
• 3 tablespoons of fresh lemon juice
• 1/2 cup pitted soaked medjool dates
• 1/2 cup soaked raisins
• 2 teaspoons of cinnamon
• 4 cups crumble topping

Toss the sliced apples with 2 tablespoons of lemon juice and set aside.  Place chopped apples, dates, raisins, spices and 1 tablespoon lemon juice in the food processor and process until smooth.  Mix with sliced apples.

Spread apple mixture in a pan & top with nut mixture.Spread the apple filling on top.    Serve at room temperature or warm it slightly in an oven turned to it's lowest setting with the door propped open for ventilation AND to fill your house with the warm and welcoming autumn smell of apple crisp!