Mmmm... Raw Almond Date Apple Crisp

Apples are in season. Yeah! I remember a few years ago we were in Ontario, Canada visiting my sister’s family and were able to take part in apple picking with my sister and her family. The children had so much fun climbing the trees and eating as many apples as they wanted. I remember growing up we would make apple sauce and lots of it. We even went so far as to make our own dried apples by slicing them and stringing them to dry in our house. We had much more time on our hands.  Sisters do you remember? It worked well, we didn’t need a dehydrator.

Looking for an extensive list of apple varieties, you can visit All About Apples Varieties . There are literally hundreds of apple varieties listed which are available across the United States. Although there are no photos yet, you will find information such as: Origin, Harvest/Season, Description, and Tree Characteristics. The site also lists apple orchards found in each state although I’m not sure if it’s a complete listing. Choosing organic non sprayed fruit is always best.

Here is a recipe I put together, its wholesome and easy to prepare which doesn’t need any baking. Our children were kind of hesitant of trying this as they were used to my ‘other baked apple crisp recipe. This raw recipe passed the test and they loved it.  I will be making it again.

Raw Almond Date Apple Crisp

Ingredients

2 cups of almonds, these were raw and unsoaked

20 dates pitted, about one cup

2 handfuls of coconut flakes (Tropical Tradition)

3-4 table spoon fulls of maple syrup (no honey, so we used maple syrup)

3 apples chopped

1 small spoon full of organic cinnamon

A few shakes of organic nutmeg

A few shakes of organic dried or fresh lemon peel

A few shakes of organic dried or fresh orange peel

• Place 2 cups of almonds and dates in the food processor and process until grainy.
• Slowly add the maple syrup to the almond date mixture. You may only need 3 spoons full of maple syrup if you are happy with the texture mixture. Set aside.
• Prepare your apples by removing the core, peeling if needed and chopping to bite size pieces.
• Divide the sweetened almond date mixture into two bowls. Add the cinnamon, nutmeg, lemon and orange peel to the second part.
• Place the first part of the nut mixture at the bottom of the 11 x 7 1/2 Pyrex glass container. Press down with your hands or a flat spoon.
• Place cut up apples and spread evenly without pressing.
• Gentle add the second part of the flavored nut mixture by dropping a small hand full at a time over the apples.
• And voila, place in the refrigerator for one to two hours to chill. It will then be ready to serve. 

Yields 6-8.  A smaller portion serving was appropriate for each of us.  We are 4 with two growing teens and it lasted for at least 2-3 servings each.

Options: This can also be served as a possible granola in the morning.

Have you been blessed to go apple picking yet? If so what kind of apples do you have growing in your area? What are your favorite kinds to eat or cook with?

This recipe is being shared with
Monday Mania at The Healthy Home Economist
Hearth 'n Soul at A Moderate Life
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free 
Real Food Wednesday at Kelly the Kitchen Kop