Apple Crisp - Raw
Crust & Topping
1 cup walnuts (soaked overnight)
1 cup pecans (soaked overnight)
1/2 cup unsweetened coconut
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup raisins
8 dates
1/4 cup sweetener (agave, etc.)
Filling
4 apples
3 Tlbs+ lemon juice
1/2 cups dates (soaked)
1/2 cup raisins (soaked)
1/4 tsp cinnamon
In a food processor, blend nuts & cinnamon until crumbly, add other ingredients and process
until it gets sticky and blended up. Press 1/2 of this mixture into a 8 X 8 glass baking dish.
Save the other half for the topping.
Thinly slice 2 apples and sprinkle with lemon juice; toss. Set aside.
Dice 2 apples, place in food processor and add 3 Tlbs lemon juice, 1/2 cup dates (soaked),
1/2 cup raisins (soaked) 1/4 tsp cinnamon. Process until smooth then mix with sliced apples.
Place apple mixture on top of nut mixture that was pressed into baking dish, then add the
remaining nut mixture on top so it looks cobbled. Serve at either room temperature or warm
in a very slow oven or food dehydrator. To warm in an oven, preheat to 200 degrees, turn
off oven, insert Apple Crisp and warm for 15 minutes.